Persimmon and Pomegranate Salad

Persimmon and Pomegranate Salad


"A sweet and tangy fall salad with a bit of crunch and nuttiness tossed in from the pecans. I love pecans so I often double the amount of pecans."
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55 m servings 354 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Spread pecans onto a baking sheet.
  3. Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.
  4. Whisk 1/2 cup orange juice and cornstarch together in a small saucepan; cook and stir over medium heat until mixture thickens, 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir remaining 1/4 cup orange juice, olive oil, lime juice, tarragon leaves, salt, and pepper into orange juice mixture. Chill dressing in refrigerator, at least 30 minutes.
  5. Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices, pomegranate seeds, and pecans. Drizzle cooled dressing over salad.



We really enjoyed this! It was our first time using Fuyu persimmons, and they are delightful--they have the bite of an apple with the taste of a slightly starchy plum. Even my 11 year old like...

I made this salad according to the recipe. It was fantastic! I will definitely be making it again. It is sweet, crunchy, and a little bit tangy. The dressing is a bit of a hassle to make, bu...

Totally a keeper!! I couldn't find any persimmon at the store so I used nectarines and pears. Brought it to a dinner party and everyone loved it. There was nothing left at the end of dinner. ...