It’s the Monday before Thanksgiving, which means it is time to start thawing the turkey and gathering those last-minute groceries.
When most people think of fall food, they picture warm, heavy dishes like mashed potatoes, stuffing, and pie. Growing up in Southern California, fall always meant something different to me: crisp Fuyu persimmons, sparkling pomegranate seeds from neighbors’ trees, and fresh arugula or mixed greens straight from the garden.
This simple Persimmon and Pomegranate Salad has been my all-time favorite fall dish for years. It is bright, sweet, crunchy, and pairs beautifully with Thanksgiving turkey or even a Costco rotisserie chicken when you need a quick, fresh dinner.
The tangy chèvre and tart pomegranate balance the honey-sweet flavor of the persimmon perfectly. I like using candied pecans for extra crunch and sweetness, but toasted pecans or walnuts also work well.
What Persimmon to Use: Fuyu or Hachiya?
There are two widely grown persimmon varieties: Fuyu and Hachiya.
This recipe uses Fuyu persimmons. These flatter, pumpkin-orange fruits look almost like tomatoes when ripe, and they can be enjoyed while still firm. I love them so much that I often eat Fuyus like an apple. One of my earliest conversations with my husband was him asking why I was snacking on a tomato in the hallway, only for me to proudly announce that it was a persimmon.
Hachiya persimmons are elongated and shaped more like shiny orange peaches. They are extremely astringent when firm and only become palatable once the flesh softens to a custard-like texture.
What to Serve This Persimmon and Pomegranate Fall Salad With
This refreshing salad pairs well with any roasted meat. It is a perfect lighter side dish on Thanksgiving and tastes wonderful with leftover turkey the next day. Its bright, crisp flavors also make it a lovely companion for roasted chicken, pork tenderloin, or even a simple weeknight meal.
Step-by-Step Instructions with Photos
Ingredients at a Glanc
This salad comes together with a handful of fresh, colorful ingredients. Mixed greens, a crisp Fuyu persimmon, juicy pomegranate seeds, creamy chèvre, and crunchy candied pecans form the base of the salad. Olive oil and a balsamic reduction finish it with the perfect sweet-tart balance.
Prepare the Greens
Rinse and dry the mixed greens thoroughly to keep the salad crisp. Spread them out in a medium bowl or serving platter to create the base for the toppings.
Slice the Red Onion
Thinly slice the red onion and place the slivers in water for five minutes. This simple step softens the onion’s sharp bite and makes the flavor milder and more pleasant in the finished salad.
Seed the Pomegranate
Cut the pomegranate and gently remove the seeds. Measure one cup for the salad. The ruby-red seeds add brightness, crunch, and a little tang to each bite.
Slice the Fuyu Persimmon
Slice the Fuyu persimmon into thin strips. Fuyus are firm, sweet, and perfect for slicing. Their honey-like flavor and bright orange color make them a beautiful addition to the salad.
Cube the Chèvre
Cut the chèvre into small, ½-inch cubes. The creamy texture pairs beautifully with the crunchy fruit and nuts. A flavored chèvre such as cranberry-cinnamon adds a festive touch.
Add the Pecans
Measure out ½ cup of candied pecans. These add extra sweetness and crunch, but toasted pecans or walnuts work just as well if you prefer something less sweet.
Drizzle with Dressing, Toss, and Serve
Gently toss the salad right before serving. This helps distribute the toppings evenly while keeping the persimmons and chèvre intact. Serve immediately for the freshest flavor and best texture.
Ingredients
- 8 oz mixed greens
- 1 Fuyu persimmon
- 1 cup pomegranate seeds
- 4 oz cubed chèvre (I used cranberry cinnamon chèvre from Trader Joe’s)
- ½ cup candied pecans
- ½ cup thinly sliced red onion
- Olive oil
- Balsamic vinegar reduction
Recipe
- Place mixed greens into a medium-sized bowl.
- Slice the red onion into thin slivers and soak them in water for 5 minutes to mellow their sharpness.
- Cut open the pomegranate, collect the seeds, and measure 1 cup. Add to the bowl.
- Slice the persimmon into thin strips and add to the salad.
- Cut the chèvre into ½ inch cubes and scatter over the greens.
- Drain the onions and add them to the top.
- Add ½ cup of candied pecans.
- Drizzle with olive oil and a balsamic reduction.
- Gently toss and enjoy.
Conclusion
If you are looking for a Thanksgiving side dish that feels seasonal without being heavy, this Persimmon and Pomegranate Salad is the perfect fit. It brings color, brightness, and a touch of California fall to the table. Whether you are serving a holiday feast or throwing together a simple weeknight dinner, this salad adds freshness and balance to any meal and might become one of your own fall traditions.
Seven Founding Hills 
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