If you’re looking for a fresh, vibrant, and utterly delicious salad to brighten up your holiday table, this Festive Persimmon and Pomegranate Salad Recipe is an absolute must-try. It’s colorful, packed with interesting textures, and the flavors just sing holiday cheer. Plus, it’s super easy to throw together—perfect for when you want something that looks fancy but doesn’t stress you out in the kitchen.
Why You’ll Love This Recipe
- Bright and Festive: The combination of persimmons and pomegranate seeds adds gorgeous pops of orange and red that’ll light up your plate.
- Perfect Holiday Balance: Sweet, tangy, crunchy, and creamy all in one bite thanks to walnuts and feta cheese.
- Easy to Assemble: No complicated techniques needed—this salad feels fancy but comes together with minimal effort.
- Flexible and Make-Ahead Friendly: Prep ingredients ahead of time and keep the dressing separate for fresh, crisp greens.
Ingredients & Why They Work
This Festive Persimmon and Pomegranate Salad Recipe is all about layering flavors and textures that complement each other beautifully. The sweet, mild persimmons pair perfectly with the tart burst of pomegranate seeds, while the crunchy walnuts add a lovely bite. The creamy feta helps balance everything out, and your choice of honey mustard dressing lends an irresistible tang and sweetness.
- Spring mix salad greens: A mild, tender base that’s perfect for letting the bold flavors of the fruits and nuts stand out.
- Persimmons: Look for firm, ripe ones—Fuyu persimmons work great because they’re less mushy and have a crisp texture.
- Walnuts: Toasted lightly for extra depth and crunch, they add a nice earthy element.
- Pomegranate seeds: These jewel-like seeds bring freshness, tang, and a beautiful color contrast.
- Feta cheese: Crumbled on top, its saltiness ties all the flavors together.
- Honey mustard salad dressing: Combines sweet honey, sharp mustard, and a bit of acidity for a well-rounded finish.
Make It Your Way
I love making this salad my own by tweaking the veggies and toppings based on whatever’s in season or what I have on hand. The beauty of the Festive Persimmon and Pomegranate Salad Recipe is how versatile it can be—so don’t be afraid to swap things out or add your favorite crunchy nut or cheese.
- Variation: Once, I swapped walnuts for toasted pecans and added some sliced radishes for extra zing, which was a delightful twist that my family adored.
- Dietary swaps: For a dairy-free option, try a tangy vegan feta or just skip the cheese altogether—the dressing still shines on its own.
- Seasonal additions: Sometimes I toss in sliced apples or roasted butternut squash cubes to extend the fall vibes.
Step-by-Step: How I Make Festive Persimmon and Pomegranate Salad Recipe
Step 1: Prep Your Ingredients
Start by washing and drying your spring mix greens really well—wet leaves can water down the dressing. Peel the persimmons and chop them into about ½ inch pieces; it’s key to keep them bite-sized so they mix well without overpowering each spoonful. Chop your walnuts if they’re whole and give them a quick toast in a dry pan over medium heat until fragrant—just 3-4 minutes will do. Remove seeds from the pomegranate by cutting it into quarters and gently prying the seeds out over a bowl. Crumble your feta cheese last to keep it fresh.
Step 2: Assemble The Salad
I like to arrange this salad like a festive wreath by placing a small bowl in the center of a large platter. Spread the spring mix around the bowl to form a ring, then scatter the persimmon pieces and toasted walnuts evenly over the greens. Sprinkle the pomegranate seeds generously on top, followed by a light dusting of feta cheese. It looks amazing—and makes for a dramatic presentation if you’re hosting.
Step 3: Make & Add The Dressing
Whisk together honey, Dijon mustard, olive oil, apple cider vinegar, lemon juice, salt, and pepper until smooth for that perfect honey mustard dressing. Pour it into the small bowl in the center of your salad wreath for a pretty, easy-to-access dip, or if you’re ready to serve right away, drizzle it over and toss gently. Freshness is king here, so be sure to add dressing just before eating so your greens stay crisp.
Pro Tips for Making Festive Persimmon and Pomegranate Salad Recipe
- Choose firm persimmons: Softer persimmons are delicious but can get mushy in salads—Fuyu types hold up better here.
- Toast walnuts gently: It amps up the flavor big time and adds a satisfying crunch without bitterness.
- Serve dressing separately if making ahead: Keeps greens fresh and vibrant for longer storage.
- Avoid overdressing: Too much liquid wilts the greens quickly—light drizzle or dip on the side is your friend.
How to Serve Festive Persimmon and Pomegranate Salad Recipe
Garnishes
My go-to garnishes here are extra pomegranate seeds scattered on top for sparkle and a sprinkle of chopped fresh herbs like parsley or mint to brighten things up even more. A few extra walnut pieces add that irresistible weekend snack vibe.
Side Dishes
This salad pairs beautifully with roasted turkey or chicken, making it a lovely side dish for your holiday feast. Or, if you’re aiming for something meatless, try serving it alongside grilled portobello mushrooms or a warm quinoa pilaf.
Creative Ways to Present
For holiday parties, I arrange this salad on a large round platter with the dressing in a decorative bowl at the center, creating a festive wreath effect that always gets compliments. You can also serve individual portions in clear glasses layered with the ingredients for a pretty, modern presentation.
Make Ahead and Storage
Storing Leftovers
I keep leftover salad ingredients (without dressing) in airtight containers in the fridge for up to 5 days. Once you add the dressing, it’s best to eat within a day or two because the greens tend to wilt faster. Keep the dressing stored separately for maximum freshness.
Freezing
I don’t recommend freezing this salad—those fresh greens and delicate fruits don’t hold up well. The texture and flavor would suffer, so it’s best to enjoy it fresh or within a few days refrigerated.
Reheating
This salad is best enjoyed cold and fresh, so reheating isn’t necessary. If you have leftovers with dressing, just let them sit at room temperature for 10-15 minutes before serving so the flavors mellow a bit and the dressing isn’t too stiff from the fridge.
FAQs
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Can I use a different type of persimmon in this salad?
Yes! You can use Hachiya persimmons, but they need to be fully ripe and soft to avoid astringency. Fuyu persimmons are usually preferred for salads because they’re firm and sweet even when crisp, which holds up better in this kind of dish.
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How do I remove pomegranate seeds easily?
Cut the pomegranate into quarters and gently tap the back with a wooden spoon over a bowl to loosen the seeds. Alternatively, break it open and pick seeds out by hand; both methods work well as long as you’re careful to remove bits of the white pith.
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Can I make the honey mustard dressing in advance?
Absolutely. The honey mustard dressing stays fresh for up to two weeks in an airtight container in the fridge. Give it a good shake or stir before using if it separates.
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Is this salad suitable for meal prepping?
Yes! Keep the dressing separate and store the salad ingredients in airtight containers. Assemble and dress right before eating for the freshest taste and texture.
Final Thoughts
This Festive Persimmon and Pomegranate Salad Recipe will quickly become one of your go-to holiday dishes—I say that from experience! It’s refreshing yet rich, elegantly simple, and always impresses guests. The vibrant colors alone bring a smile to your face before the first bite even hits. So when you want a salad that feels joyful and special without the fuss, give this one a try—you’ll be so glad you did.
Print
Festive Persimmon and Pomegranate Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A festive and colorful Christmas salad featuring spring mix greens, sweet persimmons, crunchy walnuts, bright pomegranate seeds, and tangy feta cheese, dressed with a homemade honey mustard dressing presented as a wreath.
Ingredients
Salad Ingredients
- 10 ounces spring mix salad greens
- 2 persimmons, peeled and chopped into ½ inch pieces
- ⅔ cup walnuts, chopped
- 1 cup pomegranate seeds
- ½ cup feta cheese, crumbled
Honey Mustard Salad Dressing
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon salt (or more to taste)
- ¼ teaspoon ground black pepper
Instructions
- Prepare the Salad Base: In a large serving dish, place a small round bowl in the center. Arrange the spring mix salad greens around the bowl evenly to create a wreath shape.
- Add Toppings: Scatter the chopped persimmons and chopped walnuts evenly over the greens to add sweetness and crunch.
- Finish the Salad: Sprinkle the pomegranate seeds and crumbled feta cheese on top of the salad for bursts of color and tanginess.
- Make the Dressing: In a bowl, combine honey, Dijon mustard, olive oil, apple cider vinegar, lemon juice, salt, and ground black pepper. Stir well until smooth.
- Serve with Dressing: Pour the honey mustard salad dressing into the small bowl placed in the center of the salad, representing the wreath’s center. Serve the dressing alongside the salad or toss it in as preferred.
Notes
- To make ahead, prepare the salad and dressing separately and store them in airtight containers. Salad ingredients keep fresh up to 5 days, dressing up to 2 weeks refrigerated.
- Leftover salad lasts up to 2 days in the refrigerator; avoid dressing the salad ahead to prevent greens from wilting.
- Do not freeze this salad as greens will wilt and fruits will dry out, affecting texture and flavor.
- The honey mustard dressing can be adjusted to taste by varying the amount of honey and mustard.
- Walnuts can be toasted beforehand for added flavor and crunch if desired.
