Persimmon, Pomegranate, and Pistachio Salad

Persimmon, Pomegranate, and Pistachio Salad

From “Choosing Sides: From Holidays to Every Day, 130 Delicious Recipes to Make the Meal” by Tara Mataraza Desmond (Andrews McMeel Publishing, 2013). Read my post about the book.

Sweet, ripe, and vibrant orange persimmons are a soft, satiny bed for a colorful tangle of greens adorned with shiny ruby pomegranate and peridot-hued pistachio bits. Fennel’s earthy anise notes weave through all the flavors, which are perfect accompaniments to the most popular tastes and textures on a holiday buffet.

Serves 4 to 6

  • 2 medium ripe Fuyu persimmons
  • 1 small pomegranate
  • 1/2 cup shelled roasted and salted pistachios, chopped
  • 1 small fennel bulb, very thinly sliced or finely shaved on a mandoline
  • 6 cups packed (about 6 ounces) mixed greens or arugula
  • Vinaigrette dressing *

Use a sharp paring knife to cut the skins off the persimmons and then slice the fruit into very thin rounds (if you have a mandoline, use it set at smaller than 1/8 inch). Line a large platter with the slices.

Cut the pomegranate into quarters and tap out the arils, or juicy, edible seeds, from within. You'll have to do some work with your fingers to separate the arils from the peel and white membranes, which you can discard.

Toss the pomegranate seeds, pistachios, and fennel with the greens and pile the mixture on top of the persimmons. Drizzle with the vinaigrette of your choice and serve.

NOTE "Choosing Sides" includes recipes for five vinaigrettes—Pomegranate Molasses, Sherry Shallot, Sweet Balsamic, Soy Balsamic, and Lemon Honey.