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Kid-Approved Persimmon Pomegranate Salad: Easy Winter Recipe

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A quick and easy winter salad featuring sweet Fuyu persimmons, tart pomegranate seeds, salty feta, and crunchy pecans, all tossed in a simple pomegranate dressing. This crowd-pleasing recipe wins over even the most skeptical eaters and comes together in under 15 minutes.

Ingredients

Scale
  • 5 cups (150g) mixed greens (baby spinach and arugula or spring mix)
  • 2 medium Fuyu persimmons, thinly sliced into rounds
  • 1 cup (170g) pomegranate seeds
  • 1/2 cup (75g) crumbled feta cheese
  • 1/3 cup (40g) toasted pecans
  • 1/4 cup thinly sliced red onion (soaked in cold water for 10 minutes to mellow, optional)
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) pomegranate juice
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Prep the pomegranate: Cut the pomegranate in half crosswise. Hold one half cut-side down over a bowl and whack the back firmly with a wooden spoon to release the seeds. Pick out any white pith pieces. Save the juice for the dressing.
  2. Toast the pecans: Heat a small dry skillet over medium heat. Add the pecans and cook, stirring frequently, until fragrant and slightly darker, about 3-4 minutes. Transfer to a plate to cool.
  3. Slice the persimmons: Wash the persimmons and remove the green tops. Cut into thin rounds, about 1/4 inch thick.
  4. Soak the red onion (optional): If using red onion, slice very thin and place in a small bowl of cold water for 10 minutes to mellow the bite. Drain and pat dry before adding to the salad.
  5. Make the dressing: In a small jar or bowl, combine olive oil, pomegranate juice, honey or maple syrup, apple cider vinegar, Dijon mustard, a pinch of salt, and a few grinds of black pepper. Shake or whisk until well combined. Taste and adjust sweetness or tanginess as needed.
  6. Assemble the salad: Place the mixed greens in a large salad bowl. Add the sliced persimmons, pomegranate seeds, crumbled feta, toasted pecans, and drained red onion (if using). Drizzle about half the dressing over the top and toss gently to combine. Add more dressing as needed until lightly coated.
  7. Serve immediately: Transfer to individual plates or a serving platter. Garnish with extra feta and pomegranate seeds if desired. Serve right away while the greens are crisp.

Notes

Choose Fuyu persimmons (firm, squat, tomato-shaped) over Hachiya (astringent). Dry greens well to prevent watery dressing. Toast nuts fresh for best flavor. Dress lightly at first; you can always add more. Let salad sit for 60 seconds after tossing for flavors to meld. Best eaten within an hour of assembly. Dressing can be made up to 3 days ahead; pomegranate seeds can be prepped a day ahead.

Nutrition

Keywords: persimmon pomegranate salad, winter salad, easy salad recipe, kid-friendly salad, holiday salad, fuyu persimmon, pomegranate seeds, quick salad

Find it online: https://daintydine.com/kid-approved-persimmon-pomegranate-salad-easy-winter-recipe/