Persimmon Salad with Pomegranate and Walnuts

By David Tanis

Persimmon Salad with Pomegranate and Walnuts
Karsten Moran for The New York Times
Total Time
30 minutes
Rating
5(428)
Comments
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Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds. Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt. You need the small apple-size Fuyu persimmons, which are delicious eaten raw. (The pointy Hachiya persimmons need to ripen to softness and are usually cooked for cakes or puddings.) Make this throughout the fall and winter. If persimmons are unavailable use pears, Asian pears or crisp tart apples.

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Ingredients

Yield:4 to 6 servings
  • 2ounces walnuts, about ½ cup
  • 2tablespoons sugar
  • ½teaspoon fleur de sel or other coarse sea salt, crumbled
  • 1shallot, finely sliced
  • 2tablespoons sherry vinegar
  • Salt and pepper
  • 3tablespoons walnut oil
  • 3medium Fuyu persimmons, peeled
  • 8ounces radicchio, Treviso or other chicory leaves
  • ½cup pomegranate seeds
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

183 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 9 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 3 grams protein; 233 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Make the sugared walnuts: Line a baking sheet with parchment. Put walnuts in a small bowl. Pour very hot water over walnuts for 1 minute, then drain. Add sugar and fleur de sel. Mix to coat nuts evenly, then spread them on the parchment. Bake for 7 to 10 minutes, until crisp and caramelized. Cool, then break walnuts apart. (May be prepared up to 5 days ahead; store in the cupboard in an airtight container.)

  2. Step 3

    Core and cut persimmons into ½-inch-thick wedges and transfer to a low, wide salad bowl. Salt persimmons lightly, then dress with vinaigrette. Add radicchio leaves and gently toss with hands to coat leaves, pulling persimmon pieces to the top. Scatter pomegranate seeds over the top, along with any collected juices. Garnish with sugared walnuts and serve.

  3. Make the Vinaigrette

    1. Step 2

      Put shallots in a small bowl. Add a pinch of salt and the sherry vinegar. Let mixture steep for 10 minutes. Whisk in walnut oil. Season to taste with salt and pepper. Set aside.

Ratings

5 out of 5
428 user ratings
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Comments

mrs adamsmom

I have made this at least 6 - 7 times, two years in a row for a large Thanksgiving gathering and plan to bring it again this year. It is beautiful, delicious, and is an especially nice treat for the vegetarians in the crowd. Followed recipe exactly, occasionally adding arugula. Every last morsel gets eaten every time. For the cost conscious: the first time I made it, I paid $3 each for the Fuyu Persimmons at the local supermarket. Costco has them by the dozen for under $10. Highly recommend!

Deborah L. Jacobs

As the salad, I substituted baby arugula and tossed it gently with the walnut oil and persimmons. Then sprinkled pomegranate seeds and walnut halves (didn’t break them) on top. In lieu of sherry vinegar, I squirted ribbons of balsamic fig glaze across the top, incorporating some into each serving as I dished it out. It was a huge hit as an accompaniment to the Joan Nathan brisket recipe from NYT Cooking.

Jim K

Consider adding blue cheese. Makes a great salad even better!

Cat Evans

I did not have walnut oil, so used good quality EVO, didn't sugar the walnuts, and picked small kale leaves out of my garden for the greens. It was a big hit! Delicious, and so very beautiful!

Anna K

This was a beautiful and delicious salad for a Christmas Eve dinner. didn’t have any walnut oil so subbed olive and added just a little Dijon to the dressing and it worked well.

Lani

Just wondering why the recipe calls for radicchio, but the picture shows endive and frisée. Also, any substitutions for walnut oil?

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