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Persimmon and Pomegranate Salad with Candied Walnuts

Seasonal persimmons and pomegranates  make an eye catching combination.  This salad is festive and brightens a heavy holiday meal.

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  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp honey
  • 2 Tbsp fresh lemon juice
  • Freshly ground pepper
  • 3 large Fuyu persimmons, peeled and cut into wedges
  • 1 large Belgian endive, cut crosswise into 1/2-inch-wide rounds
  • 1/2 radicchio head
  • 1/2 frisse head for garnish
  • 1/4 cup pomegranate seeds
  • 1/2 cup candied walnuts


In a small bowl, whisk together the olive oil, honey, and lemon juice until emulsified.  Add a few grinds of pepper.

Scatter the persimmon wedges on a serving platter.  Toss the sliced endive, radicchio and frisse so they separates into individual leaves, then scatter them over the persimmons.  Sprinkle with the pomegranate seeds and candied walnuts.  Drizzle with the dressing and serve immediately.



  • 1 cup walnuts, halves and pieces
  • 2 Tbsp sugar
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • Pinch of ground cloves
  • Pinch of sea salt


Preheat oven to 350 degrees.   In a small bowl, stir together all the spices.  Blanch walnuts in boiling water for 1 minute, then drain in a sieve, but do not allow to completely dry.  While still damp, toss walnuts in spices coating evenly.   Arrange on a payment paper lined baking sheet, and bake until lightly brown, approx 12-15 minutes.   Let cool.   Store in a airtight container in a cool, dry place for up to 3 weeks.