Persimmon and Pomegranate Salad with Arugula and Hazelnuts

Featured in our Holiday 2025 Food + Entertaining article, The Simple Joys of the Season, this delicious winter salad pairs in-season persimmon and pomegranate with arugula and toasted hazelnuts.

Persimmon and Pomegranate Salad with Arugula and Hazelnuts
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Persimmon and Pomegranate Salad with Arugula and Hazelnuts

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Course: Salads
Servings

4

servings

Ingredients

  • 2/3 cup blanched hazelnuts

  • 3 tablespoons + 1 teaspoon extra-virgin olive oil

  • 1 tablespoon finely diced shallot, plus

  • 2 small shallots, thinly sliced

  • 3 tablespoons fresh pomegranate juice (from 1 to 2 pomegranates), plus 1/3 cup pomegranate seeds

  • 1 tablespoon red wine vinegar

  • 1 tablespoon balsamic vinegar

  • 2 small Fuyu persimmons, thinly sliced

  • ½ lemon, for juicing

  • ½ pound arugula

  • Kosher salt and freshly ground black pepper

Directions

  • Preheat oven to 375 degrees.
  • Spread the hazelnuts on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until they smell nutty and are lightly browned. When the nuts have cooled, chop them coarsely and toss them with 1 teaspoon oil and a generous pinch of salt.
  • Place the diced shallot, pomegranate juice, both vinegars, and ½ teaspoon salt in a bowl and let sit 5 minutes. Whisk in the olive oil. Taste for balance and seasoning.
  • In a large salad bowl, toss the persimmons, sliced shallots, and pomegranate seeds with the dressing and season with salt, pepper, and a squeeze of lemon. Gently toss in the arugula and taste for seasoning. Arrange the salad on a platter and scatter the hazelnuts over the top.

Notes