RECIPE Pomegranate Persimmon Hazelnut Salad

recipe pomegranate persimmon hazelnut salad ingredients

A little Christmas red to kick off your holiday meal.

I made this salad for Thanksgiving because my mom brought me some persimmons, and it was so pretty (and well-received!), I thought it would be perfect for Christmas too.


Serves 6


  • 2/3 cup hazelnuts (roasted, chopped)
  • 2 small shallots, thinly sliced
  • 3 tablespoons fresh pomegranate juice, plus 1/2 cup pomegranate seeds
  • 1 tablespoon sherry vinegar
  • 2 teaspoons rice vinegar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon fine granulated white sugar
  • 3 tablespoons extra-virgin olive oil
  • 2 small persimmons, thinly sliced
  • 1/2 pound arugula or mixed greens
  • Crumbled Gorgonzola (to top, if desired)



  1. In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars, and salt; let stand 5 minutes. Whisk in olive oil, and add in honey & sugar to taste.

  2. In a large bowl, toss persimmons, sliced shallots, and pomegranate seeds with dressing; season with salt and pepper. Gently toss with arugula or mixed greens.

  3. Arrange salad on a serving platter, and garnish with hazelnuts. Serve immediately.


recipe pomegranate persimmon hazelnut salad

I put the Gorgonzola in a separate dish, as I know not everyone loves a stinky cheese like I do.

And I played around with the dressing a bit to get the right sweet to sour balance.



Photos & styling by Erika Brechtel; recipe adapted from Martha Stewart

Erika Brechtel

Erika Brechtel

Creative Director

Desiring an online space to explore well-rounded, inspired content in all topics she loves most, Erika created 'The E List' (formerly the Small Shop blog) in 2010. When not enjoying an “occasional" glass of wine and wanderlusting for even warmer climates, Erika can be found sharing laughs with friends and family, and trying her very best to keep up with her 6-year old daughter (yet failing miserably).

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