Persimmon, pomegranate and kale salad recipe

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  • Dish type
  • Salad
  • Green salad
  • Kale salad

This is a colourful salad of kale and persimmon tossed in a citrus dressing and topped with maple-roasted macademia nuts and pomegranate seeds.

1 person made this

IngredientsServes: 4

  • Maple-roasted macademia nuts
  • 65g raw macadamia nuts
  • 2 tablespoons maple syrup, divided
  • 1 pinch salt
  • Dressing
  • 4 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • ground black pepper to taste
  • salad
  • 2 bunches kale, stemmed and torn into pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 ripe persimmon (Sharon fruit), peeled and thinly sliced
  • 45g pomegranate seeds

MethodPrep:25min ›Cook:5min ›Ready in:30min

  1. Preheat oven to 190 C / Gas 5. Line a baking tray with baking paper.
  2. Toss macadamia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking tray.
  3. Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
  4. Whisk orange juice, lemon juice, 1 tablespoon maple syrup and ground black pepper together in a small bowl to make dressing.
  5. Place kale pieces, 1 tablespoon olive oil and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

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Winter Persimmon Kale Salad

This Winter Persimmon Kale Salad features kale slaw, sliced persimmons, pomegranate arils, feta cheese and an amazing maple-balsamic dressing! Learn how to choose a persimmon and how to cut persimmons for a salad.

This Winter Persimmon Kale Salad takes advantage of all the nutritious greens and fruit available in the winter months. It's a healthy salad made easy by using prepared kale slaw mix. It's topped with sliced persimmons, pomegranate arils and feta cheese and then drizzled with a to-die-for maple-balsamic dressing! So good.

Winter salads can be just as beautiful and nutritious as summer salads! For ideas to inspire you, check these 15 Best Winter Salad Recipes.

Have you tried persimmons? When you see them in your supermarket grocery store, don't pass over them! They're a real treat.

Ingredient Notes

  1. Kale- I prefer to use lacinato (aka Tuscan or black) kale for this recipe, but curly kale or purple kale are fine too. You can even use whole leaves of baby kale or arugula.
  2. Persimmons- Make sure to choose a fuyu persimmon for this recipe, not a hachiya. Fuyus can be used when they’re still somewhat firm, or completely ripe. On the other hand, hachiya persimmons are best when they’re very ripe and soft. To differentiate the two, remember fuyus are short and squat, and similar in shape to a tomato. Hachiyas are taller, and are wider on the top and more narrow on the bottom.
  3. Cheese- Feta or goat cheese work well in this salad.
  4. Nuts- You can use pecans, walnuts or pistachios.

Persimmon Pomegranate Salad

The holiday season is all about amazing food! This Persimmon Pomegranate Salad is a healthy snack for kids, and a perfect side dish to serve at your upcoming holiday party.

Persimmon Pomegranate Salad Recipe


  • 2 small carrots, or 1 cup, grated
  • 1 jalapeño, finely diced
  • 1 Fuyu persimmon, finely diced
  • 1/2 cup cilantro, chopped
  • 3 Tablespoons pomegranate seeds
  • 1 Tablespoon lime juice
  • Pinch cinnamon

Instructions for Adults

Assist with supervision of safe knife skills.

Instructions for Kids

Use a box grater to grate the carrots. Dice the jalapeno and persimmon. Tear the cilantro with your hands into small pieces.

Slice open the pomegranate. Use your hands to wiggle the pomegranate seeds (like a loose tooth) to remove from the inside of the fruit.

Cut the lime in half. Squeeze the lime and measure 1 Tablespoon of juice.

Place all the ingredients in a small bowl and stir to combine. Serve and enjoy!

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Persimmon Salad Ingredients

This salad is so straightforward once you have all the ingredients gathered!

Candied Walnuts

Heat oven to 350ºF degrees. Line a baking sheet with parchment.

Put 2 ounces (around ½ cup) of walnuts in a small bowl and pour very hot water over walnuts. Let sit for 1 minute, then drain. Add sugar and sea salt to the walnuts and mix to coat the nuts evenly.

Spread out in an even layer on the parchment. Bake for 7 to 10 minutes until crisp and caramelized. Cool, then break walnuts apart.

These candied walnuts are addicting and add a unique crunch to the salad. You can store any leftovers in an airtight container in a cool place for up to 4 days.

Salad Greens

Choose 5 ounces of mixed salad greens – any combination of baby kale, spinach, arugula, or microgreens work! This is completely adaptable to your taste. I would recommend using more tender greens that aren’t too strong in flavor.

Persimmon and Pomegranate

Persimmons are a unique fruit that are in season from October through January. There are American varieties, but the most common are the two Japanese varieties: Fuyu and Hachiya.

Here, the recipe calls for Fuyu persimmons which are shaped like tomatoes and bright orange. They are so juicy and delicious when ripe and can be eaten like an apple! Not only that, persimmons have a beautiful star shape when cut which makes for a great centerpiece for this salad.

To prepare for the salad, wash and peel the persimmons thoroughly.

Pomegranates are a classic fruit that is in season usually September through November. Pomegranates are full of antioxidants and this recipe calls for pomegranate arils which are the seeds. Arils are completely okay to eat whole and add a juicy crunch to this salad.

My favorite Autumn Salad with Persimmon and Pomegranate!

Persimmons have an incredibly unique taste and unlike any other fruit. They have a silky texture and the perfect combination of tangy sweet flavor. They are a great source of fiber, healthy carbs and loaded with vitamin A, C, and B6. They are also know know to reduce inflammation! The two main types of Persimmons are Fuyu and Hachiya. I prefer Fuyu variety as it is sweeter, less astringent and can be eaten while still firm. There are a few ways to prepare persimmons (dried, in jam, baked and my favorite: fresh). I like to eat it just like an apple!

Autum Salad Recipe:

Two large handfuls of your favorite garden greens: you can use spinach, kale or arugula for this recipe

1 Fuyu persimmon, thinly sliced in half moons

1 apple (pink lady is my personal favorite) sliced into half rounds

1 cup crumbled feta cheese

2-3 tablespoons pomegranate arils

1 tablespoon pumpkin seeds

Toss with your favorite store bought or homemade vinaigrette. My go to is a combination of olive oil, balsamic vinegar, drizzle of maple syrup, teaspoon of minced garlic and teaspoon of grater ginger. Sometimes I had fresh tarragon for that extra herbaceous peppery flavor!

Kale, Fuyu Persimmon, Pomegranate and Roasted Squash Salad

After living in Switzerland for almost six years, we decided it was time to phase out our time living abroad and settle someplace in the U.S. Criteria included living near a major airport, great medical facilities (yes, we are getting older so this is important), access to a good-sized city, mountains, nearby hiking trails, terrific weather, cows, neighborhood Mexican restaurants, unlimited access to seafood and a bevy of local food and wine producers. Well, northern California fit the bill so we narrowed our search and are now happy homeowners, despite the wildfire and earthquake risks. Relatives in Petaluma have already taken us to several dairies and a vineyard. My weekly joy is visiting the fantastic farmers markets in town. Every week local farmers and producers pile their stands high with whatever is in season.

After eating a terrific kale, apple, persimmon salad tossed with a pear chardonnay vinegar and olive oil dressing at my sister-in-law’s house, I was inspired to create my own fall salad using whatever the local farmers had on offer at the market. Booths were piled high with kale, winter squash, pomegranates and persimmons. The later I already had on hand, having received some at my sister-in-law’s house fresh from the tree. I thought a salad made with these offerings topped with toasted pumpkin seeds (also from the market), crumbled feta and drizzled with a vinaigrette made with locally-produced olive oil, pomegranate molasses and sumac powder (more on these ingredients below) would be terrific. I am thrilled with how it turned out.

A note on persimmons. The two main varieties include fuyu (the one used in this salad) and hachiya. Fuyu are tomato-shaped and firm (see photo below). They are typically sliced like an apple. I adore these but am also a fan of hachiya since we had a tree bearing these in our yard in Tokyo, Japan. Hachiya are elongated and best eaten soft. Here is a link to a more complete description of fuyu and hachiya.

Always, always in my oil and vinegar cabinet is a bottle of pomegranate molasses. A staple in many Mediterranean and Middle Eastern kitchens, this viscous liquid (a concentration of pomegranate juice and sugar) is honey-thick and simultaneously sweet and very, very lip-pursingly tart. Readily available on-line and in many ethnic shops and some grocery stores, I never had a problem finding it in Zurich, Switzerland or in California. It is also very easy to make. Many recipes are on-line such as Alton Brown’s recipe on the Food Network website.

An optional addition to the dressing (and always in my spice cabinet) is sumac. Often found in Middle Eastern cuisine, this dried, ground berry of the sumac bush imparts a tart, lemony flavor. I most often use it sprinkled on fish before grilling or tossing with vegetables and olive oil before roasting. Readily available a ethnic shops selling pomegranate molasses and on-line.

Preparation is simple, once ingredients are gathered. A printable recipe is at the bottom of this post.

Choose a winter squash (such as acorn or butternut – not spaghetti). Cut squash in half and scoop out the seeds and membrane. Peel, if necessary.

Toss with just enough olive oil to lightly coat the pieces. Place on a sheet pan, sprinkle with salt. Bake in a pre-heated 425° F / 220° C oven until soft and golden, about 20 minutes. Stir once or twice during baking.

While the squash is baking, slice the stem end off of the fuyu persimmons. Peel, if necessary. Thinly slice crosswise then cut into batons or wedges.

POM juice producers have an amusing video showing how to de-seed a pomegranate in six steps. I do not do it this way since I want to reserve juices for the salad dressing. My method is messier. If you are just after the seeds, follow the steps in the video. Otherwise, cut the pomegranate in half.

Place a large bowl in the sink to prevent juice from splattering on the counter. Hold one half, cut side down, in the palm of your hand and start whacking it with a wooden spoon. Drop released seeds into the bowl, removing any attached membrane. Keep whacking and slightly squeezing the half until all of the seeds have dropped out. Repeat. Strain seeds and reserve the juice.

Cut leafy parts away from the kale stem then chop into bite-size pieces. Alternately, tear leafy parts into bite-size pieces.

To make the dressing, whisk together pomegranate molasses, sumac (if using) and some of the reserved pomegranate juice.

Slowly drizzle in olive oil, whisking the entire time. Add salt and pepper, to taste.

Prepare to assemble the salad by crumbling the feta cheese.

Place kale on a large platter or individual plates. Top with warm or room temperature roasted squash. Sprinkle fuyu persimmons, pomegranate seeds, feta and pumpkin seeds on top. Drizzle with the dressing.

Kale Persimmon salad with pecan yogurt dressing

When I opened the produce box and found an oddly shaped bunch of kale and two large but lopsided persimmons, I knew they would be married into a delicious winter fruit salad. Add a sprinkle of pomegranate seeds and a slightly sweet pecan and maple yogurt dressing and it is now officially my new favorite cold weather salad.

This Kale Persimmon Salad was super simple to make and held up well for leftovers, which is a characteristic most salads unfortunately cannot boast. Because the dressing is thicker and kale is such a sturdy green, I suggest getting your hands in there and massaging the dressing on the salad for the best dressing-salad ingredient integration.

Yes, I just said “ingredient integration” when describing a salad. And I also recommended you massage your kale. We're very serious about salad around here.

Do you live in the San Francisco Bay Area, Portland, or Seattle? Do your part to be a food waste warrior and check out Imperfect Produce in your area.

Pomegranate and Persimmon Salad

This recipe, adapted from Feasting At Home, is the embodiment of fall on a plate.

4 large handfuls mixed greens or arugula, optional

¼ cup of olive oil, to taste

1. Slice persimmons in half, and cut into ¼-in slices.

2. Separate pomegranate seeds from pith. To do this, fill a medium-sized bowl with water. Cut the pomegranate into fourths, and submerge in water. As you separate, the pith will float to the top, and you’ll be spared the mess.

3. Slice fennel bulb into thin rounds, and separate each layer into strands, discarding the thick white center of the bulb.

4. If using, toss arugula and other mixed greens into large bowl. Lay fennel, persimmon slices, and pomegranate seeds on top.

5. In a separate small bowl, mix together lime juice and zest, honey, olive oil, and salt and pepper. Peel and finely chop garlic, and add to dressing. Stir and let sit for five minutes.