Thanksgiving Persimmon Pomegranate Salad

by Nancy Newcomer

Post image for Thanksgiving Persimmon Pomegranate Salad
  • 8 firm fuyu persimmons, sliced
  • 1 pomegranate – little jewels :)
  • 1/4 cup walnuts broken in pieces
  • 1/4 cup cilantro leaves torn apart (not chopped)


  • Juice from 2-3 limes
  • 4 TB Walnut oil
  • 1/2-1 tsp cumin
  • 1/2 tsp French grey sea salt
  • OPTIONAL: Only if you eat dairy…
  • Sprinkle with 1/4 cup Feta Cheese


  1. Slice persimmons as shown.
  2. Break apart 1 pomegranate – I wear food prep gloves so my hands don’t get stained. Put fruit in bowl & set aside.
  3. In small bowl, combine lime juice, walnut oil, cumin & sea salt. Mix together and pour over fruit.
  4. Gently & carefully toss so not to split the pos fruit.
  5. Toast walnuts in oven or in pan for a crunch & poppin’ walnut flavor!Sprinkle with cilantro & walnuts.
  6. Sprinkle with cilantro & walnuts.
  7. If you can tolerate dairy products, the feta is a nice option–sprinkle on top.

Note: the walnut oil is what makes this stand above the rest-I have made this with extra virgin olive oil and it’s good, but the walnut oil kicks a** when it comes to this salad.

Serves 6-8

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