Pomegranate Persimmon Salad: A Vibrant Holiday Side
Thanksgiving is the perfect opportunity to showcase the beauty of seasonal produce. One of the most eye-catching and delicious dishes you can add to your table is Pomegranate Persimmon Salad. This colorful, nutrient-packed salad brings together sweet, tangy, and crunchy flavors for a refreshing addition to your holiday feast.
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Why Pomegranate and Persimmon Are a Perfect Pair
Pomegranates: Nature’s Jewels
Pomegranate seeds, also known as arils, add a burst of tangy sweetness and a satisfying crunch. Packed with antioxidants, they support heart health, reduce inflammation, and add visual appeal with their ruby-red color.
Persimmons: Sweet and Silky
Persimmons, especially the Fuyu variety, bring a unique, honeyed sweetness and a unique texture to this salad. They’re rich in fiber, vitamin C, and antioxidants, making them a delicious way to boost immunity during the holiday season.
Together, these fruits create a vibrant salad that’s as beautiful as it is nutritious.
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Key Ingredients
This simple yet elegant salad highlights fresh, seasonal produce:
Pomegranate Arils: Provide tangy sweetness and a crunchy texture.
Fuyu Persimmons: Thinly sliced for a silky, sweet element.
Fresh Mint: Adds a cooling, herbaceous note.
Ginger Dressing: A zesty vinaigrette made with fresh ginger and lime juice.
Toasted Almonds or Walnuts: For crunch and healthy fats.
How to Assemble the Salad
1. Prepare the Fruits – Take the skin off the pomegranate and slice the persimmons into thin wedges.
2. Toast the Nuts – Lightly toast almonds or walnuts in a dry skillet for 3-5 minutes until fragrant.
3. Add Mint and Layer the Fruits – Layer the persimmon slices and pomegranate arils and add mint on top.
4. Drizzle with Ginger Dressing – Whisk together fresh ginger and lime, and a pinch of salt to create a simple, zesty dressing. Drizzle over the salad just before serving, and toss gently to coat the ingredients evenly.
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Pomegranate Persimmon Salad with Mint and Ginger is one of my fall favorites.
This simple, oil-free recipe highlights the natural flavors of seasonal produce while keeping things light and refreshing. With no greens, the focus stays on the vibrant, colorful fruits and herbs.
Ingredients
Scale
2 persimmons, thinly sliced or diced
1 cup pomegranate arils
1/4 cup fresh mint leaves, finely chopped (if not available, its ok to leave out)
1/4 cup toasted almonds or walnuts, roughly chopped (optional)
1 tsp fresh grated ginger (can be more per your preference)
juice of 1/2 lime
Instructions
1. Prepare the Fruits – Thinly slice the persimmons and deseed the pomegranate to extract the arils. Set aside.
2. Toast the Nuts – In a dry skillet over medium heat, toast the almonds or walnuts for 3-5 minutes until golden and fragrant. Let them cool.
3. Make the Dressing – In a small bowl, whisk together the fresh grated ginger, lemon or lime, and a pinch of salt (if using).
4. Assemble the Salad – Arrange the persimmon slices on a serving platter. Scatter the pomegranate arils and toasted nuts over the top. Sprinkle the finely chopped mint leaves for a pop of freshness.
5. Drizzle and Serve – Drizzle the ginger-lemon dressing evenly over the salad. Serve immediately and enjoy the vibrant flavors!
Serving Suggestions
This salad works beautifully as a side dish for holiday meals or as a light, refreshing snack. Its bright flavors and crisp textures are a perfect complement to heartier dishes.
Enjoy this vibrant, no-oil, nutrient-packed salad that brings the best of fall’s bounty to your table!
Prep Time:30 min
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