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Pomegranate Persimmon Salad

Gluten Free
Egg Free
Grain Free
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This Pomegranate Persimmon Salad is bright and colorful with persimmons, feta and a honey balsamic vinaigrette. A quick and easy, healthy salad!

persimmon fruit salad in a gray bowl with dressing on the side

PIN Pomegranate Persimmon Salad

Honestly, have you ever seen a prettier looking salad?

I can’t lie though, I used my secret weapon: Pomegranate seeds.

Whenever I want to make something really photogenic (which usually happens when I take picture of a bunch of brown food like dairy free paleo casserole or cheeseburger spaghetti squash casserole and want to cry) I just sprinkle pomegranate seeds on it.

Hey, it worked for the baked balsamic goat cheese stuffed chicken and my favorite kale salad recipe, so why not THIS salad?

What is a persimmon?

You know those foods, particularly fruits and veggies, that you buy all the time because you love them? You know you can count on them because you know the texture, you know the flavor, you know what they pair well with and what they don’t. I’m a creature of habit, believe me, but sometimes branching out is SO good, like with PERSIMMONS. What are they though?? A persimmon is a berry that comes from edible fruit trees that are native to China and Japan. 

What does a persimmon taste like?

A big reason why I like to include these tasty little fruits in this salad is because they’re sweet and delicious! They kind of taste like apricots, with a smooth texture similar to pudding. Intrigued!? You totally NEED to give them a try in your salads if you haven’t already!

Just like in Coconut milk quinoa fruit salad, Fresh corn and mango salad, and Blackberry Vegan Chickpea salad sandwiches, I am ALL ABOUT adding fun fruits to salads for that pop of color and burst of flavor! 

What can I use other than Persimmon?

Want to whip up this Persimmon Pomegranate Salad but you don’t have access to persimmons or simply want to use something else in their place? No biggie- you totally can play around with the recipe and add something else instead! Plums, dates, pears or apples would also pair beautifully with the flavors represented in this salad!

a hand pouring dressing over a bowl of pomegranate persimmon salad

Pomegranate Persimmon Salad Ingredients

When putting together a salad, I’m all about jazzing it up with all sorts of fun toppings! Toppings with varying textures and flavors can really make a salad memorable and make you actually WANT to eat salad instead of feeling like you SHOULD. I love adding nuts, seeds, fruits, veggies, and sauces to keep my salads FUN! For this persimmon fruit salad, you will need:

  • Toasted Pecans
  • Pomegranate Arils
  • Spring mix or lettuce of choice
  • Red Onion
  • Avocado
  • Persimmons
  • Feta Cheese
  • Cooked, sliced Chicken Breast
  • Pomegranate Juice
  • Balsamic Vinegar
  • Honey 
  • Olive Oil
  • Salt

pomegranate persimmon salad in a ceramic bowl with salad tongs

How to Make Pomegranate Persimmon Salad

This salad is going to have you addicted and I guarantee you’ll be SUCH a fan of Persimmon salad recipes once you give it a whirl! Here’s how you make this salad:

Toast

Preheat your oven to 350 Fahrenheit and line a baking sheet with parchment paper. Once the oven is ready, put in the pan with pecans and let them toast for 8-10 minutes. You will know when they’re done because of that amazing toasty smell! 

Tackle the Pomegranate

On a plastic cutting board so the juice doesn’t stain a wooden one, cut your pomegranate in half by slicing it straight down on either side of the bump on top of the pomegranate. Cut each half again, so that you have four quarters. Taking one quarter at a time, invert it over a bowl and scrape out as many seeds as you can. Next, pick out the seeds that didn’t easily come out and drain the juice into a small bowl for later on. 

Rinse and Remove

Fill the bowl with the pomegranate seeds with cold water, so that the water covers the seeds. Bits of skin from the seeds should float to the top, and you can remove them with a spoon or your fingers. Repeat this a few times until the seeds are clean. Drain and set aside. 

Prepare the Salad

Put your lettuce in a large bowl. Slice the onions and avocado and add them to the bowl. Slice the persimmons in half and remove the leafy part and the hard inner core. Slice each half into thin slices and add to the salad. Add in the feta, chicken, and pomegranate arils and toss to combine. 

Whisk

In a small bowl, add the vinaigrette ingredients and whisk until well combined. Add the dressing to the salad and toss until evenly coated.

Devour

Divide this tasty salad between two plates and enjoy!

close up of persimmon pomegranate salad in a gray bowl

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5 from 5 votes
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Pomegranate Persimmon Salad With Honey Balsamic Vinaigrette

This Pomegranate Persimmon Salad is bright and colorful with persimmons, feta and a honey balsamic vinaigrette. A quick and easy, healthy salad!

Course Meatless Main, Side Dish
Cuisine American
Keyword fruit salad recipes, gluten free salads, healthy salads, high protein recipes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Calories 615.7 kcal
Author Taylor

Ingredients

  • 1/4 Cup Pecans toasted
  • 1/2 Cup Pomegranate arils
  • 6 Cups Spring mix, or lettuce of choice
  • 2/3 Cup Red onion, sliced
  • 1 Small avocado, sliced (about 1/2 sliced)
  • 2 Small persimmons sliced (about 1/2 cup)
  • 1/3 Cup Feta cheese
  • 1 Large chicken breast chopped (about 8 oz)

For the vinaigrette:

Instructions

  1. Preheat your oven to 350 degrees 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 careful 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. Now, 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 into a large mixing bowl.
  10. Slice the red onion and avocado and add it to the spring mix.
  11. Take the 2 persimmons and slice them 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 in the feta cheese and chopped chicken.
  13. Finally add in the pomegranate arils and stir until everything is well combined. Set aside while you whip up the vinaigrette.
  14. For the Vinaigrette:
  15. In a small bowl, whisk together all of the vinaigrette ingredients until well mixed.
  16. Pour the vinaigrette into the bowl and toss to coat evenly.
  17. Divide the salad evenly between two plates and...
  18. DEVOUR!

Recipe Notes

You could easily leave out the chicken and serve this as a side salad.

DID YOU MAKE THIS RECIPE?

If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit

Are you a faith filled woman who wants to find her best weight without restrictive diets? Download my FREE BODY MIND AND SOUL GUIDE.

FOR THIS RECIPE, I RECOMMEND:

Nutrition Facts
Pomegranate Persimmon Salad With Honey Balsamic Vinaigrette
Amount Per Serving
Calories 615.7 Calories from Fat 310
% Daily Value*
Fat 34.4g53%
Saturated Fat 8g50%
Polyunsaturated Fat 6g
Monounsaturated Fat 16g
Cholesterol 93mg31%
Sodium 326mg14%
Potassium 1154mg33%
Carbohydrates 30g10%
Fiber 12.9g54%
Sugar 19g21%
Protein 37g74%
Vitamin A 65IU1%
Vitamin C 91mg110%
Calcium 19mg2%
Iron 15mg83%
* Percent Daily Values are based on a 2000 calorie diet.

WEIGHT WATCHERS POINTS PER SERVING: POINTS+: 14  OLD POINTS: 14

(per 1/2 of the recipe)

 

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Reader Interactions

Comments

  1. Chris @ Shared Appetite says

    I’m trying to think if I’ve ever had persimmons… I’m actually not sure! Maybe in dining out or something like that, but I’ve never gone to the grocery store and been like, you know what, today I’m going to bring home some persimmons. You’ve inspired me to try them out 🙂 Love all the colors in that salad, and the vinaigrette looks yum!

    Reply

  2. Melanie @ Carmel Moments says

    I just bought a persimmon for the first time this week. I wasn’t even sure how to cut it or anything. Gotta love Google. Haven’t tried it yet. Here’s a great place I can use! Love pomegranates.
    P.S. Photos are beautiful!

    Reply

  6. [email protected] says

    AH! Thank you for this. I tried a persimmon for the first time last week because they were cheap at Sprouts and well I have always wanted to try one, and it did just that, was cotton-y!!! The flavor was good too so it was a little disappointing that the texture was gross. This salad is lovely, I will get an ugly persimmon and try it (:

    Reply

  8. Julia says

    5 stars
    I LOVE salads that are chockerblock full of goodies! You’ve got a persimmon fan right here and combining them will all those fresh, tasty ingredients sounds brilliant! And I could drink that honey balsamic vinaigrette…lay it on me, sister!

    Reply

    • Tate says

      Haha girl, imagine what would happen if we went grocery shopping together! One day I wanna hear the rhubarb story! Thanks!:)

      Reply

  11. colleen says

    Yes you were the difficult child, causing me alllllll kinds of lunch/I’m a terrible uncreative mom kinda stress!!! G;ad you have created something worthy of your exotic lunch desires. This is a BEAUTIFUL salad, I will have to try this very very soon!

    Reply

  17. Lauren McGinnis says

    Hmmm, I’ve never had a persimmon before… I should probably get on that.

    Also, “Does anyone else just picture little pomegranate arils flying around with mini capes? Maybe that’s just me.”
    This is absolutely hilarious and wonderful. That’s definitely what pomegranate seeds do in their free time, when they’re not looking super yummy in salads and what not 😉

    Reply

  20. Erin | The Emerging Foodie says

    Gorgeous colors and lovely flavors! Winning! The vinaigrette sounds awesome, too. But maybe not quite as awesome as peanut butter chocolate chip sandwiches… new ideas for nannying. Just kidding your dressing sounds better. But those are a close second. 😉

    Reply

  21. Gretchen @ Two Healthy Kitchens says

    Oh my goodness! Never had a pomegranate??? Girlfriend! You are totally forgiven since you love love love them now! 🙂

    This whole dish is just a picture of pure health! Imagine if we had to calculate all the nutrients! Protein, antioxidants, healthy fats … it’s so perfect I may just cry!!! I love it! And … I’m about to run to the store – gotta stock up to make this salad! 🙂

    Reply

    • Tate says

      Haha Thanks for looking past my pomegranate failure lady! 😀

      I hope that you love it, and all it’s nutritious-ness, just as I do! Thanks so much Gretchen! 🙂

      Reply

  22. Kelly says

    This salad looks wonderful Taylor! I love all the pretty colors in here – I am a big fan of pomegranates and persimmons so this salad sounds heavenly 🙂 Hehe and your grocery store story was awesome and too cute 🙂

    Reply

  27. Consuelo @ Honey & Figs says

    Colorful and bright salads like this one are my favorite! Yours look totally gorgeous wow. And the presentation is adorable, I love that blue wooden board you used! I need one of those too hehehe.
    Have a nice day Taylor!
    p.s: peanut butter and chocolate chip sandwiches?? HEAVEN <3

    Reply

    • Tate says

      Thank you so much Consuelo! That blue board is my fav!
      You definitely need to shove a chocolate and pb sandwich in your face sometime soon girl! Have a great day! 🙂

      Reply

  29. Marla S. says

    I’ve been wanting to try a persimmon and pomegranate salad for a while now. I live in the Central Valley of California and both fruits are readily available during the fall. Unfortunately, my husband and most of my children like traditional green salads, so I hadn’t bothered to make it yet.

    Last week my neighbor hosted a party and made an amazing salad with pomegranates, persimmons, goat cheese, avocado, mixed greens, maple cinnamon walnuts, and a balsamic-olive oil dressing. YUM! It was so good! Anyway, we’re hosting Thanksgiving this year at our house so I’ll be making this salad for dinner, as well as a traditional green salad. I can’t wait!

    Reply

  30. Kim says

    5 stars
    Okay, so based on comments I may be one of the few that has actually made this recipe? We have 2 persimmon trees – Fuyu and Hachiya. I am always looking for fun flavorful things to do with them in the Fall. This recipe is now my go to seasonal salad. Have made it twice now to make sure it was worthy of being on part of my Thanksgiving menu – and without a doubt it is! My modifications: I leave out the chicken as we don’t eat meat. Also, I didn’t have Pom juice so I used a little cranberry juice and added a teaspoon of dijon for a little kick. Delicious!!!

    Reply

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