Nutritional Info

Nutrition Facts

Serving Size 1 (526g)

Calories 421
Calories from Fat 9 (2%)
Amount Per Serving %DIV
Total Fat 0.9g 1%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 25.9mg 1%
Potassium 1349.7mg 29%
Total Carbohydrate 106.7g 36%
Dietary Fiber 0.6g 3%
Sugars 26.4g
Protein 4.1g 8%

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Recipe Description
Persimmons and pomegranates are lovely fruits. They're harvested in California from October into December. Fuyu penimmons, a nonastringent variety that's good for salads, are round, sweet, and crisp, like an apple, but they have a golden-orange color both inside and out. They taste great with pomegranates, which are nature's jewel boxes.
Prep time
25 min
Cook time
0 min
Ready In
25 min


Serves Tool

Serves To:USMetric
2   fuyu persimmons, peeled
1/2   pomegranate
5 Cup(c)  mixed baby greens or mache, carefully rinsed and dried, if needed
1/4 Cup(c)  pomegranate vinaigrette (recipe follows)
3   dried dates, each pitted and cut into 6 thin strips
2 Tablespoon(T)  toasted hazelnuts, chopped


Cut the persimmons in half through the stem end, then into very thin half moon slices, about 1 inch thick. Arrange the slices so that they slightly overlap around the edge of 4 salad plates. Scrape the seeds from the pomegranate and discard the leathery skin and white membranes. Set the seeds aside. Just before you plan to serve the salad, place the baby greens in a large salad bowl. Add 3 tablespoons of the Pomegranate Vinaigrette. Toss to lightly coat the greens, then taste to see if more vinaigrette is needed. Mound the greens on the salad plates so the persimmons show around the edge. Scatter some of the dates, hazelnuts and pomegranate seeds over each salad. Serve immediately.

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Autumn Salad
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