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Persimmon, Feta and Pomegranate Salad

Persimmon, Feta and Pomegranate Salad

Persimmons are packed with antioxidants, colorful, and delicious – and they're at their peak right now! This easy salad is great for every day but is also a perfect side dish for your Thanksgiving meal.



  • 4 ripe Fuyu persimmons
  • 4 cups arugula
  • 4 cups baby spinach (can substitute other salad greens if desired)
  • 1 medium red onion
  • ½ cup of pecan or walnut halves, toasted and chopped
  • ½ cup of feta, crumbled
  • 1 medium avocado, peeled and diced into ½ chunks
  • 1½ cups of pomegranate arils (seeds from one medium pomegranate, reserve juice)


  • 1/3 cup extra virgin olive oil
  • 2 Tablespoons apple cider vinegar
  • 3 Tablespoons pomegranate juice (can substitute fresh squeezed orange juice)
  • 1 Tablespoon honey or maple syrup
  • 2 teaspoons Dijon mustard
  • ½ teaspoon sea salt
  • Freshly ground black pepper


  1. Finely slice onion and place in a bowl of ice water for 15-20 minutes to remove some of the bite, then drain well. Cut persimmons into 8-12 wedges each, depending on the size of the fruit. (NOTE: no need to peel the persimmons unless you prefer to – the skin is perfectly edible!) Whisk together all of the vinaigrette ingredients until emulsified and set aside to assemble salad.
  2. Combine arugula, spinach and red onion in a large serving bowl. Gently toss in persimmon wedges, feta, avocado and toasted nuts. Scatter pomegranate seeds on top, and drizzle with vinaigrette. Add a few grinds of black pepper and serve immediately.


This article first appeared in the November 2023 edition of the HealthPerks newsletter.

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