A colorful and tart salad, this Persimmon and Pomegranate Salad uses seasonal ingredients to ring in the New Year in style.
Persimmon and Pomegranate Salad
Prep Time
15 mins
Course: Salad
Cuisine: American
Serving Size: 1 dressed salad using half the dressing
Calories per Serving: 625 kcal
Author: Patty K-P
  • 1 pound spring mix or frisee
  • 1 persimmon, peeled, quartered and sliced thin
  • Seeds from 1 pomegranate
  • 1/4 cup walnut halves
  • 1 tablespoon minced shallot
  • 1/4 cup champagne vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons walnut oil
  • 1 tablespoon pomegranate molasses or honey
  • Sea salt and freshly ground black pepper
  1. In a large salad bowl, add all the salad ingredients. In a small bowl, whisk together all the dressing ingredients. Pour the dressing over the salad and toss to lightly coat.
  2. Divide among serving plates and serve immediately.