This beautiful and vibrant persimmon winter salad is loaded with in-season ingredients that not only looks stunning but will delight your tastebuds too. Made with fresh arugula, ripe and firm fuyu persimmons, crunchy pomegranate arils, tangy blue cheese and sweet and spicy pecans. All topped off with a simple extra virgin olive oil and white wine vinegar dressing. The ingredients are simple and straightforward but pop when put together. You're going to want to make this one again and again.
I've been making different versions of this persimmon arugula salad for quite a while now, and this version is the latest that I'm just obsessed with.
Because what's not to obsess over?
She is gorgeous! And also, so, so easy to make. You can even prep the sweet and spicy pecans ahead to save time.
This recipe is inspired by the brilliant Alison Roman, from her book "Dining In."
Here are all the ingredients you'll need to make this winter persimmon salad.
Are you familiar with persimmons?
I grew up eating the hachiya variety all the time in the winter. I absolutely LOVED them. I'd happily eat them as is on their own, the juice from them pouring down and the jelly like interior was just too good.
I didn't even know that fuyu type existed, but when I tried it, I was pleasantly surprised.
There are several different persimmon varieties. However, the two most common in North America are fuyu and hachiya, both are from Japan.
For this persimmon salad recipe, I suggest using fuyu persimmons. They're crunchy and firm which means they hold up great in this salad.
Both types are delicious and contain vitamin A (not surprising due to their bright orange colour), vitamin C and potassium.
This persimmon and blue cheese salad is so easy to make.
The first thing you'll need to do is make the sweet and spicy pecans.
Combine the pecans, maple syrup, Aleppo pepper, chili powder and cinnamon in a skillet and mix together. Turn on the stove to medium heat. Cook for about four to six minutes, stirring often until bubbly and toasted. Adjust the heat as needed to avoid burning.
Remove the pecans from the heat and drizzle with a little bit of extra virgin olive oil and a pinch of sea salt. Let them cool out of the skillet and on a plate. Roughly chop and set them aside.
Once you have the pecans done, it's time to assemble the persimmon arugula salad.
Layer the arugula on a platter or in a salad bowl. Top with persimmon and pears.
In a small bowl, whisk together the olive oil, vinegar and honey. Season with a pinch of salt and pepper.
Drizzle the dressing over the salad. Top with blue cheese, pecans and pomegranate. Season with flaky salt if needed. Enjoy!
If you love a good salad, be sure to check these out!
Ready to make this? Let's go!
If you make this winter persimmon and arugula salad, please let me know by tagging me on Instagram, or leave a comment and/or review below!
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This winter persimmon arugula salad uses ripe fuyu persimmons, crisp bosc pear, blue cheese and pomegranate to create a healthy and delicious side dish.