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Green Salad with Persimmon and Pomegranate

This salad is perfect for the holidays when persimmons and pomegranates are in season September/October through December. Pair the salad with a sparkling rosé brut with plenty of red fruit forward flavors.

Course Salad
Keyword green salad with persimmon and pomegranate
Author adapted from "Mediterranean Fresh" Joyce Goldstein


  • 5 oz. mixed salad greens
  • 2 fuyu persimmons, peeled, quartered and thinly sliced
  • 1/4 cup pomegranate seeds
  • 1/2 large fennel bulb, thinly sliced
  • 1/3 cup walnuts, toasted
  • scant 1/3 cup crumbled plain goat cheese

for the vinaigrette

  • 4 tablespoons pomegranate molasses or 1/2 cup pomegranate juice reduced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons walnut oil
  • 2 tablespoons extra virgin olive oil
  • salt and pepper


  1. In small/medium bowl, combine vinaigrette ingredients and whisk to mix.

  2. In a large bowl, toss the salad greens with just enough vinaigrette to moisten the greens. Plate the greens on a large serving platter or small plates. Arrange the persimmon slices, pomegranate seeds, fennel slices, and walnuts on the greens. Drizzle just a little dressing over the salad and sprinkle the goat cheese on top. Add more vinaigrette as needed when serving.