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Best Fuyu Persimmon Pomegranate Salad with Candied Pecans

fuyu persimmon pomegranate salad - featured image
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A stunning fall and winter salad featuring sweet Fuyu persimmons, tart pomegranate seeds, crunchy candied pecans, and tangy feta cheese, all tossed in a bright pomegranate dressing. This quick and easy salad is perfect for holiday gatherings or a simple weeknight dinner.

Ingredients

Scale
  • 4–5 Fuyu persimmons, firm but ripe, sliced into thin rounds
  • 1 large pomegranate, seeded (about 1 cup seeds)
  • 5 ounces mixed greens or baby spinach
  • 1/2 cup crumbled feta cheese
  • 1/4 cup thinly sliced red onion
  • 1 cup pecan halves
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 3 tablespoons olive oil
  • 2 tablespoons pomegranate juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Make the candied pecans first. Heat a small skillet over medium heat. Add the pecan halves and toast them for 2-3 minutes, stirring frequently, until they smell nutty and are slightly darker. Remove them from the pan and set aside.
  2. In the same skillet, combine the maple syrup, brown sugar, cinnamon, and salt. Stir everything together over medium-low heat until the sugar dissolves and the mixture starts bubbling, about 1-2 minutes.
  3. Return the pecans to the skillet and stir to coat them evenly. Cook for another 2-3 minutes, stirring constantly, until the syrup thickens and clings to the nuts. Spread the pecans on a parchment-lined baking sheet in a single layer. Let them cool completely.
  4. Seed the pomegranate. Cut the pomegranate in half crosswise. Hold one half over a bowl, cut side down, and whack the back of it firmly with a wooden spoon until the seeds fall out.
  5. Prep the persimmons. Wash them well and cut off the green stem end. Slice them into thin rounds, about 1/4 inch thick. Remove any seeds.
  6. Make the dressing. In a small jar or bowl, combine the olive oil, pomegranate juice, apple cider vinegar, honey, and Dijon mustard. Add a pinch of salt and a few grinds of black pepper. Shake or whisk until well combined.
  7. Assemble the salad. Place the mixed greens in a large bowl. Add the sliced persimmons, pomegranate seeds, crumbled feta, and red onion. Drizzle about half the dressing over the top and toss gently to combine.
  8. Top with candied pecans just before serving. Break any large clusters into smaller pieces as you sprinkle them over the salad.
  9. Serve immediately with extra dressing on the side.

Notes

Don’t rush the candied pecans; keep heat at medium-low to prevent burning. Use Fuyu persimmons (short, round ones), not Hachiya. Wash and dry greens thoroughly. Make extra candied pecans for snacking. Prep components ahead: seed pomegranate, slice persimmons, and make dressing up to a day in advance. Store undressed salad, pecans, and dressing separately for leftovers.

Nutrition

Keywords: persimmon salad, pomegranate salad, candied pecans, fall salad, winter salad, holiday salad, fuyu persimmon

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