📝 About This Recipe
This vibrant salad is a celebration of late-autumn bounty, featuring the honey-like sweetness of Fuyu persimmons paired with the tart, ruby-red pop of pomegranate arils. Toasted walnuts and creamy goat cheese provide a sophisticated contrast in texture, while a bright citrus dressing ties the elements together with a refreshing zing. It is a visually stunning dish that works equally well as a sophisticated starter or a light, refreshing dessert salad for a holiday gathering.
🥗 Ingredients
The Fruit Base
- 4 pieces Fuyu Persimmons (firm but ripe, sliced into thin wedges or rounds)
- 1 cup Pomegranate Arils (freshly deseeded)
- 1 piece Honeycrisp Apple (thinly sliced to provide extra crunch)
Greens and Crunch
- 4 cups Baby Arugula (washed and spun dry)
- 1/2 cup Walnut Halves (toasted)
- 1/4 cup Fresh Mint Leaves (torn or chiffonade)
Creamy Element
- 4 ounces Chèvre (Goat Cheese) (crumbled)
Honey-Lime Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1 tablespoon Honey (clover or wildflower)
- 1 teaspoon White Balsamic Vinegar (for a touch of acidity)
- 1/4 teaspoon Sea Salt (to taste)
- 1/8 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by toasting the walnuts in a dry skillet over medium heat for 3-5 minutes, tossing frequently until they are fragrant and golden brown. Set aside to cool.
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2
Prepare the pomegranate by scoring the skin and breaking it apart in a bowl of water to easily remove the arils without staining your clothes; drain and pat dry.
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3
Wash the Fuyu persimmons thoroughly. Remove the green tops and slice them into thin, elegant wedges or 1/4-inch thick rounds.
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4
Core the Honeycrisp apple and slice it into thin matchsticks or wedges. To prevent browning, you can toss them in a tiny bit of lime juice.
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5
In a small glass jar or bowl, whisk together the lime juice, honey, white balsamic vinegar, salt, and pepper until the honey is fully dissolved.
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6
Slowly drizzle the extra virgin olive oil into the lime mixture while whisking vigorously to create a smooth, emulsified vinaigrette.
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7
In a large, shallow salad bowl, lay down a bed of fresh baby arugula as the base.
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8
Artfully arrange the persimmon slices and apple slices over the greens, ensuring an even distribution of colors.
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9
Sprinkle the pomegranate arils generously over the top like little jewels.
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10
Add the cooled toasted walnuts and the torn mint leaves to the bowl.
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11
Drizzle about two-thirds of the dressing over the salad and toss very gently to coat the leaves without bruising the fruit.
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12
Finish by crumbling the goat cheese over the top and drizzling the remaining dressing directly onto the cheese and fruit.
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13
Give one final light crack of black pepper over the entire dish and serve immediately while the greens are crisp.
💡 Chef's Tips
Ensure you use Fuyu persimmons (squat and tomato-shaped) rather than Hachiya, as Fuyus are sweet when firm. If you don't have goat cheese, feta provides a nice salty contrast, or burrata can make it extra decadent. To keep the salad from getting soggy, do not dress it until the very moment you are ready to serve. For an extra touch of luxury, use candied pecans instead of plain walnuts. If the persimmons are extremely sweet, add an extra squeeze of lime to the dressing to balance the sugars.
🍽️ Serving Suggestions
Pair this with a crisp, chilled Sauvignon Blanc or a dry Sparkling Rosé. Serve alongside roasted chicken or turkey for a perfect autumnal dinner. For a dessert-style presentation, serve in individual glass coupes with a dollop of honey-sweetened yogurt. Accompany with warm crusty sourdough bread to soak up the leftover vinaigrette and goat cheese. This also makes a wonderful light lunch when topped with grilled shrimp or sliced prosciutto.