Persimmon Fennel Salad with Pomegranate

Why You’ll Love This Recipe

This salad offers a unique combination of flavors that is both refreshing and satisfying. The anise-like flavor of fennel complements the sweet, honeyed taste of Fuyu persimmons, while the pomegranate seeds add a juicy burst of flavor. The toasted hazelnuts bring a crunchy texture, and the mustard-maple dressing ties everything together with its tangy, slightly sweet kick. It’s an elegant and healthy dish that is perfect for any occasion, from a festive gathering to a casual lunch.

Ingredients

• 1 large fennel bulb, sliced (see note)
• 1 pomegranate, seeded (about 1 cup of pomegranate seeds)
• 2 Fuyu persimmons, peeled and sliced
• ¼ cup toasted hazelnuts, chopped

Dressing:

• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon whole grain mustard
• 1 tablespoon brown mustard
• 1 tablespoon maple syrup
• 1 tablespoon extra virgin olive oil
• ½ teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Fennel and Persimmons: Start by slicing the fennel bulb thinly. If you’re not familiar with preparing fennel, trim the stalks and fronds, and slice the bulb from top to bottom to reveal the natural layers. Peel the persimmons and slice them into thin rounds or wedges.
2. Seed the Pomegranate: Cut the pomegranate in half, and carefully remove the seeds. If you’re unsure how to seed a pomegranate, check out a video on how to do it easily.
3. Toast the Hazelnuts: In a dry skillet, toast the hazelnuts over medium heat for about 3-5 minutes, stirring frequently to avoid burning. Once they’re golden brown and fragrant, remove them from the heat and chop them roughly.
4. Prepare the Dressing: In a small bowl, whisk together the lemon juice, whole grain mustard, brown mustard, maple syrup, extra virgin olive oil, and salt until well combined and smooth.
5. Assemble the Salad: In a large bowl, combine the sliced fennel, persimmons, pomegranate seeds, and toasted hazelnuts.
6. Dress the Salad: Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
7. Serve: Serve immediately and enjoy the refreshing flavors and textures of this salad!

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Total Time: 15 minutes

Variations

• Add Greens: For a more substantial salad, add a base of arugula, spinach, or mixed greens.
• Cheese: Sprinkle crumbled feta cheese or goat cheese over the top for a creamy contrast to the crunchy textures.
• Other Nuts: If you don’t have hazelnuts, you can substitute with chopped almonds, walnuts, or pecans.
• Citrus Twist: For a citrusy touch, add orange or grapefruit segments to the salad for additional color and flavor.
• Spicy Kick: Add a few thin slices of fresh chili or a sprinkle of red pepper flakes for a touch of heat.

Storage/Reheating

• Storage: This salad is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. The fennel and persimmons may become a bit softer over time, but the salad will still taste great.
• Reheating: This salad is intended to be served cold and is not meant to be reheated.

FAQs

Can I use a different type of persimmon for this salad?

Yes, you can use other types of persimmons, but Fuyu persimmons are the best choice for this recipe as they are firm and sweet. If you use a different variety, such as Hachiya persimmons, be sure they are fully ripe and soft.

How do I seed a pomegranate easily?

Cut the pomegranate in half and tap the back with a wooden spoon to loosen the seeds. Alternatively, you can remove the seeds under water to reduce mess.

Can I make the dressing ahead of time?

Yes, the dressing can be made in advance and stored in an airtight container in the fridge for up to a week. Shake or whisk it well before using.

Is there a substitute for hazelnuts?

If you don’t have hazelnuts, feel free to use other nuts such as almonds, pecans, or walnuts. You can also try seeds like sunflower or pumpkin seeds for a nut-free option.

Can I use other fruits in this salad?

Yes, you can experiment with other fruits such as apples, pears, or even grapes. Just make sure to choose fruits that complement the fennel’s flavor.

Can I add protein to this salad?

For added protein, you can top the salad with grilled chicken, shrimp, or even some chickpeas for a vegetarian option.

What type of fennel should I use for this salad?

Use a large fennel bulb with tight, crisp layers. Avoid fennel that looks wilted or has yellowing fronds.

How can I make this salad vegan?

This salad is already vegan, but if you choose to add cheese, simply skip it or opt for a vegan cheese alternative.

Can I use bottled lemon juice for the dressing?

Freshly squeezed lemon juice will provide the best flavor, but you can use bottled lemon juice in a pinch.

Can I make this salad in advance?

You can prepare the ingredients ahead of time and assemble the salad just before serving to ensure the fennel and persimmons remain crisp.

Conclusion

Persimmon Fennel Salad with Pomegranate is a unique, delicious salad that’s as beautiful as it is flavorful. With the sweet persimmons, crunchy fennel, juicy pomegranate seeds, and toasted hazelnuts, each bite offers a satisfying combination of textures. The tangy mustard-maple dressing brings everything together for a fresh, vibrant salad that’s perfect for any occasion. Whether you’re looking for a light appetizer, a refreshing side dish, or a flavorful addition to your holiday spread, this salad is sure to impress!

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