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Persimmon Salad with Candied Hazelnuts

Looking for fall and winter salad recipes? This stunning Persimmon Pomegranate Salad with candied hazelnuts and maple dijon dressing is positively ambrosial and you won't believe how easy it is to make. Perfect for fall and winter and ideal as a starter for Thanksgiving or Christmas dinner.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8
Calories: 197 kcal
Course: Salad , Appetizer
Cuisine: American

Ingredients

FOR CANDIED HAZELNUTS:
  • ½ cup hazelnuts with skins removed
  • 2 tablespoons sugar
  • pinch kosher salt
  • 2 teaspoons water
FOR MAPLE DIJON DRESSING:
  • 1 small clove garlic minced
  • 1 tablespoon whole grain dijon mustard with whole mustard seeds (like pommery mustard)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 1½ tablespoons pure maple syrup
  • 2 teaspoons sherry vinegar
  • 2 tablespoons good quality olive oil
FOR THE SALAD:
  • 8 cups mixed baby greens or mesclun mix
  • 3 medium persimmons sliced crosswise in ¼" slices
  • ½ cup pomegranate arils
  • candied hazelnuts

Instructions

TO MAKE CANDIED HAZELNUTS: (Can be made a day or two beforehand)
    Cup of Yum
  1. Line a small baking sheet with parchment paper and set aside.
  2. In a small bowl, combine 2 tablespoons sugar, 2 teaspoons water and pinch kosher salt. Set aside.
  3. Place a small saucepan over medium-high heat and add ½ cup hazelnuts. Cook for 4-5 minutes, stirring or tossing the nuts occasionally so they don't burn but get toasty and fragrant.
  4. Add the sugar mixture to the nuts and cook over medium to medium high heat, stirring constantly with a heatproof rubber spatula, until the sugar starts to caramelize.
  5. Cook the caramel until it's a medium auburn color and is just starting to smell like it could burn.
  6. Remove from the heat and use the spatula to scrape the nuts and caramel into a single layer on the prepared baking sheet. Set aside to cool and harden.
MAKE THE DRESSING:
  1. In a small bowl, combine 1 small clove garlic, 1 tablespoon whole grain dijon mustard, ¼ teaspoon kosher salt, ¼ teaspoon fresh ground black pepper, 1½ tablespoons pure maple syrup, 2 teaspoons sherry vinegar and 2 tablespoons good quality olive oil. Whisk until emulsified.
  2. Place 8 cups mixed baby greens in a large salad bowl and add the dressing a little at a time. Toss to lightly coat. If the greens need more vinaigrette, add it a teaspoon or two at a time and toss after each addition.
TO COMPOSE INDIVIDUAL SALADS:
  1. Mound a cup of greens on each plate. Arrange 2-3 slices of persimmons over the greens. Divide the pomegranate arils and candied hazelnuts over each of the salads as a garnish. Serve.
FOR FAMILY STYLE SERVING:
  1. Mound the greens on a large platter and arrange slices of persimmon in groups of 2 or 3 (overlapping slightly). Sprinkle the pomegranate arils over the salad and finish with the candied hazelnuts. Serve immediately.

Notes

  • For the best flavor, this salad should be eaten as soon as it's assembled. Once the greens are dressed, they will start to wilt, and the nuts will not stay crunchy in the dressing if left too long.
  • You can make the candied hazelnuts up to 3 days ahead.
  • Make the maple dressing up to 3 days ahead.
  • Separate the pomegranate into arils up to 2-3 days ahead.
  • This is a perfect Thanksgiving salad to start the big meal.

Nutrition Information

Calories 197kcal (10%) Carbohydrates 31g (10%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Sodium 106mg (4%) Potassium 353mg (10%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 458IU (9%) Vitamin C 53mg (59%) Calcium 38mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 197

% Daily Value*

Calories 197kcal 10%
Carbohydrates 31g 10%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Sodium 106mg 4%
Potassium 353mg 8%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 458IU 9%
Vitamin C 53mg 59%
Calcium 38mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.