Persimmon Pomegranate Walnut Salad with Honey Dressing

Bright, fresh, and beautifully seasonal: this Persimmon Pomegranate Walnut Salad is a vibrant way to bring a little festive colour and crunch to your winter table. Combining juicy persimmons, pomegranate arils, toasted walnuts, and peppery arugula, it’s an elegant yet effortless salad that perfectly bridges autumn and the holidays.

Hey, folks – I hope you all are doing well!

Although it may be a little too early for festive recipes (I usually start mid-November), I’ve noticed people have already begun searching for my holiday dishes – so I guess it’s time to officially kick off the holiday season!

This light yet flavourful salad is an ideal way to ease into the festivities without going full-on indulgent. So, let’s dive into this Persimmon Pomegranate Walnut Salad with Honey Dressing.

Why You’ll Love This Persimmon Pomegranate Walnut Salad

• Festive flair: Bright colours and seasonal ingredients make this salad a stunning addition to any holiday table.
• Light yet satisfying: Juicy persimmons, peppery greens, and crunchy walnuts create a refreshing balance.
• Quick to prepare: No cooking required – just a few minutes of slicing, toasting, and tossing.
• Versatile pairing: Perfect as a starter, a side for rich mains, or even a light lunch.

Flavour and Texture Profile

This salad celebrates contrast: the honey-sweet persimmons and tart pomegranate balance beautifully against the slightly bitter arugula. Toasted walnuts add warmth and crunch, while the lemon-honey dressing ties everything together with a subtle brightness. A few thyme leaves bring an aromatic depth, making the dish feel more festive and refined without overpowering the natural sweetness of the fruit.

Ingredients You’ll Need for This Persimmon Pomegranate Walnut Salad

• Persimmons: Choose firm yet ripe Fuyu (or other type) persimmons for their delicate sweetness and crisp texture.
• Pomegranate: The ruby-red arils add juiciness, tang, and that unmistakable holiday sparkle.
• Toasted walnuts: Offer a nutty depth and gentle crunch that complements both fruit and greens.
• Arugula: Peppery and fresh, it anchors the sweetness and adds contrast.
• Fresh thyme: Lends a subtle herbal note that ties the flavours together.
• Honey and lemon: Simple yet bright dressing components that elevate the fruit and greens without overwhelming them.

Possible Additions and Variations

Although this Persimmon Pomegranate Walnut Salad is already delicious, you can always make it even more exciting.

If you’d like to add more dimension, try crumbled goat cheese or feta for creaminess and saltiness. You could also include thinly sliced red onion, roasted pecans or pistachios instead of walnuts, or even a drizzle of balsamic reduction for extra depth.

More Delicious Recipes

Are you looking for more festive appetizer recipes for the holiday season like this Persimmon Pomegranate Walnut Salad with Honey Dressing? Be sure to check more recipes below:

• Festive Holiday Pistachio Cranberry Bacon Cheese Ball
• Christmas Lingonberry Brie Naan Pizza: A Festive Appetizer
• Festive Apple Cranberry Walnut Salad for the Holidays
• Leftover Turkey Salad
• Brie Lingonberry Jam Crostini – A Festive Holiday Appetizer

I’d love for you to try this Persimmon Pomegranate Walnut Salad. If you give this festive winter salad a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Persimmon Pomegranate Walnut Salad with Honey Dressing

Recipe by Ben | Havocinthekitchen

A bright, festive winter salad with persimmons, pomegranate, and walnuts – light, elegant, and perfect for holiday gatherings.

Course: Slaws and All-Season Salads, Festive Cheese and Appetizers, Vegetarian, Festive Mains and SidesDifficulty: Easy

5.0 from 4 votes

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Servings

2-3

servings

Prep time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2-3 ripe but firm persimmons (e.g. Fuyu) – about 250-300 g. total

• 1/2 to 2/3 cup (60-80 g) walnuts, toasted

• 1/3 to 1/2 cup (60-80 g) pomegranate arils

• 2-3 cups (60-90 g) arugula

• 1-2 small thyme sprigs – leaves picked

• 1 tbsp. (20 g.) honey

• 1 tbsp. (15 ml) lemon juice
  or slightly more, for added freshness, especially if persimmons are very sweet

• salt and pepper, to taste

Directions

• In a small bowl whisk together the honey, lemon, thyme, and a little of salt and pepper.
• In a larger bowl, combine the arugula, sliced persimmons, pomegranate arils, and toasted walnuts.
• Pour the dressing over the salad and toss gently to coat. Try and adjust the seasoning (salt, pepper, lemon, or honey) and serve. Enjoy!