Persimmon Salad Recipe


Persimmon Salad Recipe

How to Make Persimmon Salad

Freshen up your fall menu with this persimmon salad! Persimmons are paired with cheese, greens, and pomegranate seeds for a juicy side.

Prep: 20 mins
Cook: 5 mins
Total: 25 mins


For Salad:

  • 3 fuyu persimmons, peeled, sliced
  • 2 red onions, sliced, pickled
  • 4 oz goat cheese
  • 1 cup pomegranate seeds
  • 4 cups frisée
  • 4 cups mixed greens
  • 1 cup pecans, toasted
  • 2 cups red wine vinegar
  • 1 tbsp honey

For Dressing:

  • 1 tsp. dijon mustard
  • ¼ cup olive oil
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 3 tbsp white wine vinegar
  • ½ tsp cumin
  • ½ tsp salt
  • ½ tsp pepper



  1. Preheat oven to 350 degrees F. Chop the red onions.
  2. In a medium bowl, pour red wine vinegar and honey. Stir the mixture. Add red onions.
  3. Let sit for 30 minutes in order for the onions to pickle.
  4. On a baking sheet, toast the pecans for about 5 minutes. Let cool, then chop.
  5. Fill a medium sized bowl with water. Open the pomegranate seeds under water. Peel and slice the fuyu persimmons.


  1. Use a mason jar to combine the mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.

To Assemble:

  1. Combine frisée and mixed greens in a salad bowl. Add in persimmons, pecans, onions, goat cheese, and pomegranate seeds.
  2. Drizzle dressing. Toss with salad tongs until combined.
  3. Serve and enjoy!


  • Sugar: 18g
  • :
  • Calcium: 126mg
  • Calories: 655kcal
  • Carbohydrates: 71g
  • Cholesterol: 13mg
  • Fat: 39g
  • Fiber: 5g
  • Iron: 6mg
  • Monounsaturated Fat: 21g
  • Polyunsaturated Fat: 7g
  • Potassium: 815mg
  • Protein: 11g
  • Saturated Fat: 8g
  • Sodium: 435mg
  • Vitamin A: 768IU
  • Vitamin C: 103mg
Nutrition Disclaimer
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