This easy-to-make, cold-weather persimmon arugula salad features sweet and tender persimmons, peppery arugula, crunchy, tart pomegranate seeds, and creamy burrata. And of course, it’s then topped with candied walnuts and pepitas and pomegranate balsamic vinaigrette. It’s perfect for serving on Thanksgiving or Christmas. Or anytime you’re craving a salad that is big on taste and low on effort!
Winter Persimmon Salad with Pomegranates & Candied Nuts
This colorful persimmon arugula salad is sure to brighten even the gloomiest winter day!
It features both persimmons and pomegranates, two of the tastiest cold-weather fruits. And then it’s topped with candied walnuts and pepita seeds, rich burrata cheese, and tangy pomegranate vinaigrette.
This salad is so pretty and addictively good!
What Are Persimmons?
If you’re new to persimmons, I used squat, donut-shaped Fuyu persimmons in this salad. This variety is similar in size to a small apple but with a smoother, silkier texture and a mild, slightly tangy, sweet taste. And like apples, you can eat Fuyu persimmons raw — with or without the skin.
Persimmon Arugula Salad Ingredients:
What else do you need to make this salad? Here’s the list.
- WALNUTS: Use raw, unsalted walnuts.
- PEPITAS: Use raw, unsalted ones.
- PURE MAPLE SYRUP
- FLAKY SEA SALT
- ARUGULA: I used wild arugula in this salad. But regular arugula will work just as well.
- PERSIMMONS: Use Fuyu persimmons for this salad. This variety can be eaten raw. Don’t use the acorn-shaped Hachiya persimmons, which only get sweet when overripe and mushy. These are used for baking.
- POMEGRANATE SEEDS: You can de-seed a pomegranate yourself or use store-bought fresh pomegranate seeds.
- BURRATA CHEESE: Fresh burrata cheese is rich and tangy and is super tasty in this salad. But you can also try goat cheese or fresh Parmesan cheese.
- POMEGRANATE JUICE: Use 100 percent pure pomegranate (not sweetened) juice or cranberry juice.
- BALSAMIC VINEGAR
- FRESH LEMON JUICE
- FRESH GROUND PEPPER
Step-By-Step Recipe Instructions:
This persimmon arugula salad is also easy to make! Here’s what you’ll need to do.
- CARAMELIZE THE NUTS: Add the walnuts, pepitas, and maple syrup to a medium-sized skillet over medium heat. Cook, frequently stirring, until the nuts turn golden brown and caramelized, about 5 minutes. Remove the mixture from the heat and transfer to a plate. Sprinkle with a pinch or two of salt and then let cool completely before using.
- MAKE THE DRESSING: In a small bowl, mix together the pomegranate juice, balsamic vinegar, and lemon juice. Whisk in the olive oil and then add salt and pepper to taste. Set aside.
- ASSEMBLE THE SALAD: Add the arugula to a large platter or salad bowl. Mix in the persimmon slices and pomegranate seeds. Toss to combine and then add then top with the burrata cheese and nut mixture. Drizzle with the dressing and serve immediately.
A Few More Recipe Tips:
- MAKE AHEAD: The nut mixture can easily be made ahead of time. Just cool it and then store it in an air-tight container at room temperature until ready to use (up to 2 weeks). Same goes for the salad dressing. It will last for up to 2 weeks when stored in an air-tight container in the fridge.
- INGREDIENT SUBS: Don’t have persimmons? You could also use apples or pears in this salad.
- PEELING PERSIMMONS: You can eat these Fuyu persimmons with or without the peel.
Love this Recipe? Try These Too!
Easy Roasted Butternut Squash Salad Recipe
Roasted Carrot Salad with Fennel and Pistachios
Easy Puff Pastry Apple & Blue Cheese Tarts
Apple Galette with Salted Caramel Sauce
Pumpkin Martini with Salted Graham Rim
Easy Persimmon Cake with Cream Cheese Frosting
Print
Winter Persimmon Arugula Salad with Pomegranates
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
This bright and refreshing winter persimmon arugula salad features in-season persimmons, arugula, and pomegranates and is topped with candied nuts and burrata.
Ingredients
For the Salad:
- 1/2 cup raw, unsalted walnuts (I used walnut pieces)
- 1/2 cup raw pepitas
- 2 tablespoons pure maple syrup
- Flaky sea salt, to taste
- 4–6 cups arugula (1 5-ounce package of arugula is about 6 cups)
- 3 medium-sized Fuyu persimmons, cored and cut into 1/2-inch thick wedges (you can peel or leave the peel on). You can also slice them as I did in the above photos.
- 1/2 cup fresh pomegranate seeds (about 1/2 of a pomegranate)
- 8 ounces of burrata cheese, torn (or use cheese of your choice). One package of burrata usually contains 2 4-ounce balls.
For the Dressing:
- 1/4 cup unsweetened pomegranate juice (or cranberry)
- 2 tablespoon balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1/3 cup extra virgin olive oil
- Salt & pepper to taste
Instructions
- CARAMELIZE THE NUTS: Add the walnuts, pepitas, and maple syrup to a medium-sized skillet over medium heat. Cook, frequently stirring, until the nuts turn golden brown and caramelized, about 5 minutes. Remove the mixture from the heat and transfer to a plate. Sprinkle with a pinch or two of salt and then let cool completely before using.
- MAKE THE DRESSING: In a small bowl, mix together the pomegranate juice, balsamic vinegar, and lemon juice. Whisk in the olive oil and then add salt and pepper to taste. Set aside.
- ASSEMBLE THE SALAD: Add the arugula to a large platter or salad bowl. Mix in the persimmon slices and pomegranate seeds. Toss to combine and then add then top with the burrata cheese and nut mixture. Drizzle with the dressing and serve immediately.
Notes
MAKE AHEAD: The nut mixture can easily be made ahead of time. Just cool it and then store it in an air-tight container until ready to use. Same goes for the salad dressing. It will last for up to 2 weeks when stored in an air-tight container in the fridge.
INGREDIENT SUBS: Don’t have persimmons? You could also use apples or pears in this salad.
PEELING PERSIMMONS: You can eat these Fuyu persimmons with or without the peel.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: salad, side
- Method: Stovetop