If you're looking to add a colorful delicious recipe to your holiday or winter spread, stop here! This persimmon salad with a tangy and sweet pomegranate vinaigrette is exquisite! Absolutely delicious, easy and beautiful, this recipe is a must-try for salad lovers!
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Why You'll love this recipe
- This salad is not only delicious, it's also gorgeous! Colorful, impressive and inviting, a great recipe to add to a holiday spread with family and friends! I like to always have a fun salad on my table like my apple brie salad, arugula burrata prosciutto pear salad, kale beet salad or my roasted butternut squash feta salad.
- The combination of persimmon, pomegranate, goat brie, candied nuts, prosciutto, Brussels sprouts on a bed of green dressed with a delicious pomegranate shallot vinaigrette is just insanely good! Definitely one of my new favorite recipes!
Key Ingredients and variations
- Mixed greens: choose your favorite kind. I used a mix with baby greens and arugula as it balances the sweetness of the persimmon, candied nuts and goat brie.
- Shredded Brussels sprouts: they add some vitamins and flavor.
- Persimmon: persimmons are so delicious, they're amazing in this salad. I used the Fuyu kind which is the most common. You can also use Jiro which is similar. I personally don't enjoy the skin as I find it tough, so I'd recommend cutting it off.
- Prosciutto: salty and delicious, prosciutto is cured Italian ham.
- Pomegranate seeds: a antioxidant superfood, this ingredients adds a ton of flavor to this salad. I used a fresh one and removed the seeds.
- Goat milk brie: one of my absolute favorite cheese, so tasty and creamy. I found some at Aldi and Trader Joe's. You can replace it with soft goat cheese if you prefer or regular brie. Feta or even Boursin would work too.
- Candied pecans: sweet roasted nuts are amazing in this salad, use the ones you prefer, from cashews to walnuts or even seeds if you prefer.
- The pomegranate vinaigrette: it's so delicious, tangy and sweet. It's pretty much my go-to shallot vinaigrette with pomegranate juice and honey added. So good! You can always use your favorite store-bought vinaigrette in a pinch, but I highly recommend making your own.
How to make This Persimmon Salad
- Cut the persimmons around the core, remove the skin and chop.
- Shred the Brussels sprouts by cutting them up finely.
- Slice up the goat brie.
- Cut up the prosciutto.
Whisk together the vinaigrette.
Assemble the salad, serve and enjoy!
More Salad Recipes
If you love salads check these out!
Tips
- Save the dressing until right before serving to avoid the greens getting soggy. Also you might have a little leftover of it.
- Adjust salt and pepper to taste as always.
- Keep the goat brie in the fridge until time to use it, it'll be a lot easier to cut.
frequently asked questions
My favorite way is to core the pomegranate into quarters on the outside, then submerge it in a big bowl of water, and using your hands to break it and remove the seeds and white membranes in the water. It helps with making a big red mess in your kitchen. I don't do it any other way.
I like to cut it in four pieces around the core. Then I remove the flesh from the skin with a pairing knife to make little slices. The skin is edible but i found it a little tough, so I personally prefer to remove it.
A Fuyu persimmon is ripe when it's a little soft to the touch, kind of like an avocado.
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Persimmon Salad with Pomegranate Vinaigrette
Equipment
Ingredients
- 6-8 cups salad greens of choice, I used a baby greens with arugula mix
- 1 cup shredded Brussels sprouts about 5-6 whole
- 3 fuyu persimmons or Jiro, peeled, cut
- 5-6 slices prosciutto
- 4-5 ounces goat milk brie or soft goat cheese, or regular brie
- 1 cup pomegranate seeds
- 1 cup candied pecans
For the pomegranate vinaigrette
- ¼ cup olive oil or avocado oil
- 3 tablespoons pomegranate juice
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons finely chopped shallot
- ¼ teaspoon garlic powder
- ¼ teaspoon salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
Instructions
- Cut the persimmons around the core, cut the flesh from the skin and chop.Shred the Brussels sprouts by cutting them up finely.Slice up the goat brie.Cut up the prosciutto.
- Whisk together all the ingredients for the vinaigrette: oil, pomegranate juice, vinegar, Dijon mustard, finely chopped shallots, honey, garlic powder, salt and pepper.
- Assemble the salad. Pour some of the dressing over, gently mix, serve and enjoy!
Notes
- Candied pecans: can be replaced by nuts or seeds of choice like candied walnuts or cashews, honey roasted almonds, pepitas, up to your preference. If you need to skip nuts, you could also use croutons.
- White wine vinegar: can be replaced with champagne vinegar, apple cider vinegar or even red wine vinegar.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
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