Spinach Salad with Fuyu Persimmon and Pomegranate Seeds

It’s that wonderful time of year here in California when persimmons and pomegranates are ripening on the trees, so we’re taking advantage of the bounty to enjoy them in lots of fall and winter salads. Our persimmon tree did it again this year, and was so overloaded that unfortunately we lost a branch. We salvaged the persimmons though. Next year I absolutely have to thin out the fruit before that happens again.

Fuyu persimmons can be used a lot like apples, so if you’ve ever enjoyed some apple in your green salad, consider using a Fuyu persimmon to add a bit of crunch and sweetness. Not only is it delicious, but it adds a beautiful orange color that is just so perfect for autumn.

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  Spinach Salad with Fuyu Persimmon and Pomegranate Seeds

  • Author: Stacey McNeill

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  Description

  One of my favorite ways to enjoy Fuyu persimmons are in a salad, especially a nice spinach salad with pomegranate seeds and walnuts.

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  Ingredients

  Scale 1x2x3x

  • 6 ounces fresh baby spinach leaves
  • 1 Fuyu persimmon, thinly sliced
  • 1 small bulb of fennel, or celery stalk, thinly sliced
  • Seeds from one medium pomegranate
  • 1/2 cup toasted pecans or walnuts
  • 1/4 cup crumbled blue cheese (goat cheese is good here too!)

  DRESSING:

  • 2 tablespoons  walnut oil
  • 1/4 cup red wine vinegar
  • 2  tablespoons honey
  • 1 tablespoon lemon juice
  • salt and pepper to taste

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  Instructions

  1. Toss spinach, persimmon, fennel and pomegranate seed together in a large salad bowl.
  2. In a small bowl whisk together the oil, vinegar, honey, lemon juice and salt and pepper.
  3. Drizzle a few tablespoons of the dressing over the salad and toss well to combine.
  4. Add the cheese and nuts and give it another light toss, then taste and add more dressing if desired.

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  Spinach Salad with Fuyu Persimmon and Pomegranate Seeds

  • Author: Connor McNeill

  Print Recipe

  Pin Recipe

  ---

  Description

  One of my favorite ways to enjoy Fuyu persimmons are in a salad, especially a nice spinach salad with pomegranate seeds and walnuts.

  ---

  Ingredients

  Scale 1x2x3x

  • 6 ounces fresh baby spinach leaves
  • 1 Fuyu persimmon, thinly sliced
  • 1 small bulb of fennel, or celery stalk, thinly sliced
  • Seeds from one medium pomegranate
  • 1/2 cup toasted pecans or walnuts
  • 1/4 cup crumbled blue cheese (goat cheese is good here too!)

  DRESSING:

  • 2 tablespoons  walnut oil
  • 1/4 cup red wine vinegar
  • 2  tablespoons honey
  • 1 tablespoon lemon juice
  • salt and pepper to taste

  Cook Mode Prevent your screen from going dark

  ---

  Instructions

  1. Toss spinach, persimmon, fennel (or celery) and pomegranate seed together in a large salad bowl.
  2. In a small bowl whisk together the oil, vinegar, honey, lemon juice and salt and pepper.
  3. Drizzle a couple tablespoons of the dressing over the salad and toss well to combine.
  4. Save any extra dressing and keep in the refrigerator up to two weeks to use on other salads.
  5. Add the cheese and nuts and give it another light toss, then taste and add more dressing if desired.

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