Persimmon salad
User Reviews
5
Persimmon salad
Description
The salad preparation begins with pickling sliced red onions in a mixture of red wine vinegar and honey at room temperature for at least 30 minutes to build mild acidity. Pecans are toasted briefly in the oven to deepen flavor and create crunch. Pomegranate seeds are separated under water to reduce mess, and Fuyu persimmons peeled and sliced add a firm sweetness.
The dressing is mixed in a jar combining Dijon mustard, olive oil, lemon juice, honey, white wine vinegar, cumin, salt, and pepper, providing a tangy, slightly sweet, and spiced element that complements the salad components.
All ingredients—frisée, mixed greens, persimmons, toasted pecans, pickled onions, goat cheese chunks, and pomegranate seeds—are combined and tossed with the dressing to integrate flavors and textures. The salad serves as a bright, fresh dish that balances sweet, tart, creamy, and crunchy elements.
Toasting nuts enhances their flavor and texture, so it’s recommended to bake pecans at 350°F for about 5 minutes, stirring halfway to prevent burning.
Ingredients
INGREDIENTS:
For the Salad:
- 3 Fuyu persimmon peeled, sliced
- 2 red onions sliced, pickled
- 4 oz goat cheese
- 1 cup pomegranate seeds
- 4 cups frisee lettuce
- 4 cups mixed greens
- 1 cup pecans toasted
- 2 cups red wine vinegar
- 1 tablespoon honey
For the Dressing:
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 3 tablespoons white wine vinegar
- 1/.2 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
INSTRUCTIONS:
For the Salad:
- Preheat oven to 350 degrees.
- Chop red onions.
- In a medium bowl, pour red wine vinegar and honey. Stir mixture. Add red onions. Let sit for 30 minutes in order for onions to pickle. (If possible, pickle the onions ahead of time, they will only get better!)
- On a baking sheet, toast pecans for about 5 minutes. Let cool, then chop.
- Fill a medium sized bowl with water. Open pomegranate seeds under water.
- Peel and slice fuyu persimmons.
For the Dressing:
- Use a mason jar to combine mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.
For the Assembly:
- Combine frisée and mixed greens in a salad bowl.
- Add in persimmons, pecans, onions, goat cheese, and pomegranate seeds.
- Drizzle dressing. Toss with salad tongs until combined.
Notes
- Always toast nuts before adding to salads to improve flavor and texture.
- Toast pecans at 350°F for about 5 minutes, stirring once to ensure even browning.
- Pickle onions ahead of time for improved flavor as they develop more depth when resting longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 219kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Sodium | 24mg | 1% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2650IU | 53% |
| Vitamin C | 14.7mg | 16% |
| Calcium | 39mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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