Persimmon and

Pomegranate Salad

Colorful salad with persimmon, blood orange, beets, pomegranate seeds, pistachios, cheese, and assorted greens on a white oval plate.

This salad combo hits all of my favorite flavor notes. Sweet, savory and tangy if I can accomplish this flavor profile in every meal I will retire naaa kidding. This flavorful Holiday Salad is full of flavor and texture.

Fresh firm fuyu persimmons , fresh citrus, crispy and slightly bitter radicchio that’s complemented by the earthy beets and fruits, crunchy toasted pistachios, and salty feta cheese. Running out of adjectives here lol. but the dressing is prob my fav part. I make a jar full and leave it in the fridge. Its a tangy-sweet fresh pomegranate and sumac vinaigrette. That compliments all the sweets and slightly bitter flavors that are going on in the Holiday salad.

Ingredients

  • 3-4 cups baby kale and or arugula

  • 1 cup radicchio, chopped

  • 2 fuyu persimmons, cored + cut into wedges

  • 2 blood oranges peeled and thinly sliced

  • 3 roasted beets, cut into wedges

  • 1/2 cups fresh pomegranate seeds

  • 6 ounces Greek feta cheese

  • 3 tbls chopped pistachios

Pomegranate Sumac Dressing

  • 1/4 cup 100% pomegranate juice

  • 1 tablespoon honey

  • 1/3 cup extra virgin olive oil

  • Salt + pepper to taste

  • 1/2 tsp of sumac

Steps

  1. Chop salad ingredients as indicated on the ingredient list

  2. Combine all ingredients for the dressing together in a bowl

  3. Toss the dressing with the salad right before serving