Servings
Font
Back
Pomegranate Persimmon Salad
5 from 18 votes

Pomegranate Persimmon Salad

This salad combines crisp spring greens with sweet persimmon slices, tangy pomegranate arils, toasted pecans, creamy feta cheese, and chopped cooked chicken breast. A pomegranate juice vinaigrette ties all the flavors together, providing a refreshing balance of sweet and tangy notes along with diverse textures from crunchy to creamy. Toasting the pecans enhances their nuttiness, making the salad a satisfying main or side dish especially suitable for those who enjoy seasonal fruits in savory preparations.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2
Calories: 6157 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1/4 cup pecans toasted
  • 1/2 cup pomegranate arils
  • 6 cups spring mix or lettuce of choice
  • 1 avocado sliced, small
  • 2/3 cup red onion thinly sliced
  • 2 persimmon small
  • 1/3 cup feta cheese
  • 1 chicken breast chopped, about 8 ounces, large, cooked
For the vinaigrette:
  • 1/4 cup pomegranate juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 2 teaspoons olive oil
  • Pinch salt

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees Fahrenheit and line a small baking sheet with parchment paper.
  2. Place the pecans on the prepared baking sheet and toast until brown and "toasted" smelling (you'll be able to tell), about 8-10 minutes. Watch carefully so they do not burn.
  3. While the nuts toast, it's time to tackle the pomegranate.
  4. Place a large knife just to the right or left of the bump on the top and slice straight down, cutting the pomegranate in half. Note: Cut it on a plastic cutting board so that the juice does not stain a nice, wooden one.
  5. Now, cut each half in half again, leaving you with quarters.
  6. Take one quarter at a time and invert it over a large bowl and scrape out as many of the seeds as possible. Once finished, turn it right side up and get out the remaining seeds. Drain the juice into a small bowl and set aside for later.
  7. Fill the bowl with cold water until there is about 3/4 of an inch above the pomegranate seeds. This will allow all the extra little skin bits to float to the top and you can easy remove them with your fingers or a spoon.
  8. Do this process another time or two, until all the bits are removed. Drain and set aside.
  9. Add the spring mix to a large mixing bowl.
  10. Add the avocado and red onion to the spring mix.
  11. Slice the persimmons in half. Remove the leafy part and the hard inner core. Slice each half again, and then each quarter into 4-5 slices. Add to the spring mix.
  12. Add the feta cheese and chopped chicken.
  13. Finally, add the pomegranate arils and stir until everything is well combined. Set aside while you whip up the vinaigrette.
  14. In a small bowl, whisk together all of the vinaigrette ingredients until well mixed.
  15. Pour the vinaigrette into the salad bowl and toss to coat evenly.
  16. Divide the salad evenly between two plates and serve.

Nutrition Information

Calories 615.7kcal (31%) Carbohydrates 30g (10%) Protein 37g (74%) Fat 34.4g (53%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 16g (80%) Cholesterol 93mg (31%) Sodium 326mg (14%) Potassium 1154mg (25%) Fiber 12.9g (52%) Sugar 19g (38%) Vitamin A 65IU (1%) Vitamin C 91mg (101%) Calcium 19mg (2%) Iron 15mg (83%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 6157

% Daily Value*

Calories 615.7kcal 31%
Carbohydrates 30g 10%
Protein 37g 74%
Fat 34.4g 53%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 16g 80%
Cholesterol 93mg 31%
Sodium 326mg 14%
Potassium 1154mg 25%
Fiber 12.9g 52%
Sugar 19g 38%
Vitamin A 65IU 1%
Vitamin C 91mg 101%
Calcium 19mg 2%
Iron 15mg 83%

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