This beautiful and vibrant persimmon winter salad is loaded with in-season ingredients that not only looks stunning but will delight your tastebuds too. Made with fresh arugula, ripe and firm fuyu persimmons, crunchy pomegranate arils, tangy blue cheese and sweet and spicy pecans. All topped off with a simple extra virgin olive oil and white wine vinegar dressing. The ingredients are simple and straightforward but pop when put together. You're going to want to make this one again and again.

I've been making different versions of this persimmon arugula salad for quite a while now, and this version is the latest that I'm just obsessed with.

Because what's not to obsess over?

She is gorgeous! And also, so, so easy to make. You can even prep the sweet and spicy pecans ahead to save time.

This recipe is inspired by the brilliant Alison Roman, from her book "Dining In."

Ingredients

Here are all the ingredients you'll need to make this winter persimmon salad.

• persimmons (fuyu variety)
• bosc pears (or other firm, crunchy pear)
• blue cheese
• arugula
• pomegranate
• pecans
• Aleppo pepper
• chili powder
• cinnamon
• maple syrup
• extra virgin olive oil
• white wine vinegar
• kosher salt

Fuyu or Hachiya Persimmons

Are you familiar with persimmons?

I grew up eating the hachiya variety all the time in the winter. I absolutely LOVED them. I'd happily eat them as is on their own, the juice from them pouring down and the jelly like interior was just too good.

I didn't even know that fuyu type existed, but when I tried it, I was pleasantly surprised.

There are several different persimmon varieties. However, the two most common in North America are fuyu and hachiya, both are from Japan.

For this persimmon salad recipe, I suggest using fuyu persimmons. They're crunchy and firm which means they hold up great in this salad.

Both types are delicious and contain vitamin A (not surprising due to their bright orange colour), vitamin C and potassium.

Fuyu persimmons

• Short and round, similar in shape to a tomato.
• They taste similar to a mango and a peach with notes of honey.
• Best used in salads, baked whole, added to baked goods like breads or used in smoothies.
• Ripe when firm.
• The skin is edible but can be peeled if you'd like.

Hachiya persimmons

• Taller and acorn shaped.
• The tastes is very sweet, juicy and delicious when ripe, if however they are eaten when they're unripe they are very astringent. Your mouth will never forget it!
• Best used in jellies, jams, preserves or you can add them to baked goods. I enjoy eating them on their own when they are soft and ripe. This was how I ate them growing up.
• Ripe and ready to eat when they're very soft.
• The skin is edible when soft and ready to be eaten.

Why You'll Love this Arugula Persimmon Salad

1. It's a stunner! Winter food can sometimes be a little dull in terms of colour. But this colourful persimmon and arugula salad has so many beautiful shades. We eat with our eyes first, and this one will delight your eyes.
2. Easy to prep. You can prep the sweet and spicy pecans ahead to save time. And other than that, this salad will come together in no time.
3. Loaded with nutrients. From the pomegranate to the persimmons and arugula, this salad is loaded with vitamins and nutrients, plus fibre.
4. It's tasty AF. It has texture from the crunchy pecans and pomegranate and tons of flavour from the persimmons and blue cheese. Seriously, they pair so well together! See my persimmon wrapped prosciutto with blue cheese recipe here.

How to Make This Persimmon Salad Recipe

This persimmon and blue cheese salad is so easy to make.

The first thing you'll need to do is make the sweet and spicy pecans.

Combine the pecans, maple syrup, Aleppo pepper, chili powder and cinnamon in a skillet and mix together. Turn on the stove to medium heat. Cook for about four to six minutes, stirring often until bubbly and toasted. Adjust the heat as needed to avoid burning.

Remove the pecans from the heat and drizzle with a little bit of extra virgin olive oil and a pinch of sea salt. Let them cool out of the skillet and on a plate. Roughly chop and set them aside.

Once you have the pecans done, it's time to assemble the persimmon arugula salad.

Layer the arugula on a platter or in a salad bowl. Top with persimmon and pears.

In a small bowl, whisk together the olive oil, vinegar and honey. Season with a pinch of salt and pepper.

Drizzle the dressing over the salad. Top with blue cheese, pecans and pomegranate. Season with flaky salt if needed. Enjoy!

Substitutions

• Pecans: you can follow the same recipe and use walnuts instead, or even pumpkin seeds.
• Blue cheese: I recommend using a milder blue cheese, such as Danish blue cheese. However, you can substitute with goat cheese instead.
• Aleppo pepper: personally I love using Aleppo pepper in recipes, but feel free to use red pepper flakes, but reduce the amount as Aleppo isn't as spicy.
• White wine vinegar: use a different type of vinegar, such as sherry vinegar, or even lemon juice.
• Pear: swap out the pear for a crunchy apple instead, honeycrisp would be great.

Recipe tips

• Prep ahead: the pecans can be made ahead of time. Keep them stored in an airtight container on the counter for a few days, or in the fridge. You can also remove the pomegranate arils ahead of time and keep them stored until you're ready to use.
• Dress lightly: I prefer this salad dressed lightly, so feel free to start with a drizzle and add more as needed.
• Slice or chop as you'd like: for serving purposes I love the way the persimmon looks sliced thin, but you may want to quarter them or halve the slices to make it easier to eat. The same is true for the pear.

More Salad Recipes

If you love a good salad, be sure to check these out!

• Viral Dill Pickle Potato Salad
• Equally Viral Beet Caprese Salad
• Apple Farro Salad with Dijon Vinaigrette
• Warm & Crispy Mushroom and Arugula Salad
• Go-to Lemon Parmesan Kale Salad
• Fig and Arugula Salad with Ricotta Salata
• French Lentil Salad with Kale and Feta

Ready to make this? Let's go!

If you make this winter persimmon and arugula salad, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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