Persimmon, Pomegranate, and Pistachio Salad

Sweet, ripe, and vibrant orange persimmons are a soft, satiny bed for a colorful tangle of greens adorned with shiny ruby pomegranate and peridot-hued pistachio bits. Fennel’s earthy anise notes weave through all the flavors, which are perfect accompaniments to the most popular tastes and textures on a holiday buffet. Pomegranate molasses is a reduction of pomegranate juice and is available bottled in Middle Eastern groceries, gourmet markets and some supermarket ethnic food aisles. It is supremely tart with a sweet finish. It’s used widely in desserts but it really shines on the savory side of the menu.
Course Salad
Servings 4 to 6
Author katiemorford



  • 2 medium ripe Fuyu persimmons
  • 1 small pomegranate
  • ½ cup shelled roasted and salted pistachios, chopped
  • 1 small fennel bulb, very thinly sliced or finely shaved on a mandoline
  • 6 packed cups (about 6 ounces) mixed greens or arugula

Pomegranate Molasses Vinaigrette

  • 2 teaspoons pomegranate molasses (substitute honey if needed)
  • 3 tablespoons sherry vinegar
  • 1/4 teaspoon kosher salt
  • 3 grinds black pepper
  • 2 tablespoons safflower or vegetable oil
  • 2 tablespoons extra virgin olive oil


  1. For the salad, use a sharp paring knife to cut the skins off the persimmons and then slice the fruit into very thin rounds. Line a large platter with the slices.
  2. Cut the pomegranate into quarters and tap out the arils, or juicy, edible seeds, from within. You’ll have to do some work with your fingers to separate the arils from the peel and white membranes, which you can discard.
  3. Toss the pomegranate seeds, pistachios, and fennel with the greens and pile the mixture on top of the persimmons.
  4. For the vinaigrette, in a small mixing bowl, whisk together the pomegranate molasses, vinegar, salt and pepper. Add the oils and then whisk briskly until the liquids emulsify into a slightly thickened vinaigrette.
  5. Drizzle the salad lightly with the vinaigrette, toss, taste, and add more dressing if needed.
  6. Serve immediately.