Description
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
2 Fuyu persimmons, thinly sliced
1 cup pomegranate arils
1/4 cup fresh mint leaves, finely chopped
1/4 cup toasted almonds or walnuts, roughly chopped (optional)
1 tbsp fresh ginger (grate ginger)
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 ginger juice, 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!