This persimmon pomegranate salad is a feast for the eyes and the taste buds! Soft, honey-sweet persimmons pair up with juicy bursts of pomegranate seeds along with shaved brussels sprouts, tossed in a light honey-mustard dressing, then topped with crumbled goat cheese and candied walnuts.
My sister kind of invented this salad. She wanted to make a simple pomegranate brussels sprouts salad for Thanksgiving. She pre-made the dressing and brought it up in a little jar, then assembled the salad. She asked me if I’d make my candied walnuts for the top. So of course I obliged. I’m such a sucker for whatever my sisters desire. She added chopped apples just before serving. It was delightful and pretty. Mom said it was favorite thing on the table. I vowed to go home and make it myself.
Then a friend of mine gifted me a bag of persimmons. Honestly, I had never tried persimmons before. But now that I’ve tasted them, I absolutely LOVE them!
What’s a persimmon? Are persimmons healthy?
Persimmons are native to China and northeast India, but they also grow successfully in warmer regions of the US. I always thought persimmons look a little strange. Kind of like a flat tomato. Except more orange than red. They taste nothing like a tomato, though! There are several varients of persimmon–the kind I have is the Fuyu persimmon. Sweet, soft and juicy, their flavor reminds me of honey with a soft texture akin to mango. If you slice them crosswise, they have a pretty star pattern in them.
Persimmons are not only tasty, they are super nutritious, loaded with 6 g of fiber, several vitamins including A, C, E, and B6 and a great source of potassium, copper and manganese. With all of this going for them, persimmons support heart health, help prevent cancer, reduce inflammation, help your digestive system, and more.
I will definitely no longer hesitate any opportunity to enjoy a persimmon in the future!
So anyway, that’s the story of how my sister’s salad became a persimmon salad. It’s absolutely perfect with persimmon. The persimmon adds a soft fuity aspect that balances oh so perfectly with the little pomegranate jewels and greens. It looks so pretty … and tastes even better!
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Persimmon Pomegrate Salad
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 1 – 2 servings 1x
- Category: Salad
- Method: Chopped
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the dressing:
- 1/4 cup white wine or apple vinegar
- About 1 Tablespoon mustard
- 1 –2 Tablespoons honey
- 2 Tablespoons extra virgin olive oil
- A pinch of salt
- Optional: poppy seeds
For the salad:
- About 5 large brussels sprouts, shredded (I’d guess about 2 cups)
- Seeds from 1/2 of a pomegranate
- 1 ripe Fuyu persimmon, peeled and cut into small bits
- For the top: candied walnuts or pecans & crumbled goat cheese
Instructions
- In a small bowl, whisk together the vinegar and mustard, then, while whisking, slowly drizzle in the oil. Add the honey and salt and whisk until thoroughly mixed. Taste and adjust honey and/or mustard or salt to your liking. Stir in the poppy seeds if using.
- To make the salad, cut the brussels sprouts into thin slices, then chop the other way to make ribbons. Peel the persimmon and cut into small strips.
- Set aside some pomegranate seeds and persimmon bits for the top. In a bowl, toss together the brussels sprouts with the rest of the pomegranate seeds and persimmon strips. Drizzle some of the dressing on and toss to coat. Sprinkle the top with the reserved persimmon and pomegranate, then crumble some goat cheese on top and sprinkle with candied walnuts. Enjoy!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2024, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Persimmon, Pomegranate, Brussels Sprouts, Honey, Mustard, Salad
Nutrition facts are an estimate based on ingredients, using half the dressing for the salad, and do not include goat cheese or walnuts. Your results may vary.
Looking for more sumptuous salad recipes?
Here are a few of my favorites. Look for the links to the recipes below!
- Irish Pea Salad – with sweet bell pepper, Irish cheddar cheese, sweet crunchy onions and a simple dressing
- Thai Mango Avocado Shrimp Salad – with a spicy peanut ginger dressing that’s out of this world!
- Roasted Butternut & Beet Salad – butternut squash and beets are roasted to elevate their natural sweetness, over greens with roasted pumpkin seeds and goat cheese crumbles
- Yum Yum Kani Crab Salad – Japanese Yum Yum Sauce is the dressing for this simple salad of shredded crab, mango, cucumber and carrot
- Shrimp & Roasted Asparagus Salad with Avocado Crema – roasted asparagus is the only “green” here, topped with shrimp and a creamy good avocado dressing. Crumbled feta and toasted pine nuts finish it off.
- Asian Orange Chicken Brussel Sprouts Salad – a fabulous Asian Orange chicken salad where brussels sprouts are the greens! Toasted almonds add a little crunch
- Modern Taco Salad with Shredded Pork – my favorite taco salad with tender shredded pork, sweet corn, beans, tomatoes, Doritos & a Sriracha ranch dressing. SO good!
- Roasted Pepper & Asparagus Salad – sweet peppers and asparagus are roasted, then placed on a bed of greens with avocado, chopped chicken, sweet cherry tomatoes and crumbled feta, with a creamy dressing to top it all.
- Basil Chive Cucumber & Corn Salad – an easy yet amazing salad from my dear friend Ann at Fountain Avenue Kitchen, it’s a simple mix of crunchy cucumbers with sweet corn, fresh basil and snipped chives
