Persimmon and Pomegranate Salad

Name: Persimmon and Pomegranate Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Lamb's lettuce 1 cup; Pomegranate 9.2 oz; Persimmon (variety apple persimmon) 1 cup; Pecorino cheese semi-mature 1.5 oz; Cress 1 tbsp; Dijon mustard 2 tbsp; Extra virgin olive oil 1 tbsp

it de fr es br

184

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 184
Carbohydrates g 21.1
of which sugars g 18.9
Protein g 5.9
Fats g 8.5
of which saturated fat g 2.28
Fiber g 4
Cholesterol mg 9
Sodium mg 53

Difficulty: Easy
Prep time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Persimmon and pomegranate salad is such a fantastic dish! Seriously good. It showcases how Italian families blend flavors and colors during fall. Up in northern and central Italy, autumn is all about picking those ripe, juicy persimmons and tangy pomegranate seeds that just pop in your mouth. This persimmon salad gets its depth from slices of cachi mela, which are naturally sweet—almost creamy. Adding Pecorino gives it that buttery, bold punch. Every forkful is intriguing. Plus, the bright mix of red, orange, and white on the plate looks like a beautiful autumn scene. Using fresh greens as a base keeps it light and adds a little crunch alongside the softer fruits, making it pretty much a really good dish for any table.

And here's the thing: in Italy, autumn is about using seasonal ingredients. The persimmon and pomegranate salad really captures that traditional, homemade vibe. The crisp pomegranate balances the mellow, tender sweetness of persimmon, creating a pomegranate salad vibe that bursts with color and fresh flavor. Perfect for family lunches, this salad fits seamlessly into holiday spreads like Thanksgiving or Christmas, blending well with other fall salad recipes. Some people, you know, switch out Pecorino for milder cheese or toss in walnuts for extra texture. But, truthfully, the classic version is all about simplicity—just solid ingredients letting the seasonal fruits shine. If you’re into healthy, tasty dishes that are super easy to prepare, this salad is perfect for you. It's a fun way to bring a touch of Italy to your table, celebrate fall's best produce, and enjoy a seasonal fruit salad that's colorful and bursting with fresh flavors. Try it out and see how this simple dish can really, really elevate your autumn dining experience, embracing the core of Italian home cooking. And the sauce? For sure, it is just right.

INGREDIENTS: Lamb's lettuce 1 cup (80 g); Pomegranate 9.2 oz (260 g); Persimmon 1 cup (250 g) - (variety apple persimmon); Pecorino cheese 1.5 oz (40 g) - semi-mature; Cress 1 tbsp (15 g); Dijon mustard 2 tbsp (30 g); Extra virgin olive oil 1 tbsp (10 g)

Preparation

How to prepare Persimmon and Pomegranate Salad

To make the persimmon and pomegranate salad, first, take care of the pomegranate: cut off the top 1, then use a knife to remove the peel 2, deseed the fruit and collect the seeds in a bowl 3, being careful to discard the white part inside that separates the seeds.

Now, handle the persimmon: gently wash it, dry it, then remove the top 4, cut it in half, and from each half, cut out wedges 5 that you will set aside 6.

Thinly slice the Pecorino with a mandolin to obtain flakes 7. Then prepare the accompanying sauce by placing the mustard in a small bowl, pouring in the olive oil 8, and mixing 9.

Everything is ready to assemble the salad: in a large bowl, pour in the lamb's lettuce, Vene Cress 10, persimmon wedges, pomegranate seeds, and finally, sprinkle the salad with Pecorino flakes. Serve the persimmon and pomegranate salad with the mustard sauce 12.

Storage

The persimmon and pomegranate salad should be consumed immediately, and any type of storage is not recommended.

Tip

As an alternative to Vene Cress, you can use classic cress, arugula, or chicory if you prefer stronger flavors, or simple lettuce if you prefer a more delicate taste. Those who do not like mustard can dress the salad with balsamic vinegar.

Trivia

Vene Cress is a type of cress distinguished by its unique tangy flavor. Its small green leaves are characterized by a red vein, a touch of color that makes dishes more appealing!

For the translation of some texts, artificial intelligence tools may have been used.