Meet our new favorite salad! Persimmon Fennel Salad with Pomegranate Seeds and Hazelnuts. A guaranteed crowd-pleaser with a wonderful balance of sweet and savory.
We love creating new salads and this Persimmon Fennel Salad with Pomegranate Seeds and Hazelnuts has become our new fall/winter favorite. During the colder months, when tomatoes aren't exactly sweet, and cucumbers are sort of watery and lack flavor, produce such as fennel, pomegranates and persimmons are staples in our fridge. And they are a great way to add a fresh component to our meals!
We enjoy fennel cooked or raw. Pomegranates? We're slightly obsessed with them. We pretty much add them to anything!! (we highly recommend you try our roasted cauliflower and chickpea salad !). Besides being juicy, delicious and stunning, pomegranates are high in antioxidants, vitamin C and rich in fiber. If you're not sure how to seed one, here's a video that will show you how to do it!
How To Peel a Pomegranate Video
As for persimmons, we used the Fuyu variety for this fennel salad. Fuyu persimmons look like an orange tomato and can be eaten while still hard. The Hachiya variety, on the other hand, is shaped like a large acorn and must be eaten when it's really, really soft and ripe. Otherwise, it will leave a very unpleasant, cotton-like sensation in your mouth. Watch how to peel and cut a Fuyu persimmon below!
How to Eat a Persimmon Video
Other Fennel Recipes
- Braised Fennel With Apricots & Figs
- Stuffed Eggplant With Fennel & White Beans
- Pickled Fennel & Carrots
- Fennel, Blood Orange & Hazelnut Salad
- Fennel and Chickpea Stew
- Warm Roasted Fennel Salad for Two
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Persimmon Fennel Salad with Pomegranates
- Total Time: 15 minutes
- Yield: 4
Description
This Persimmon Fennel Salad with Pomegranate seeds and hazelnuts is a guaranteed crowd pleaser, with a wonderful balance of sweet and savory.
Ingredients
1 large fennel bulb, sliced (see note)
1 pomegranate, seeded (about 1 cup of pomegranate seeds) (check out our video!)
2 Fuyu Persimmons, peeled and sliced (another video!)
¼ cup toasted hazelnuts, chopped
Dressing:
2 tbsp freshly squeezed lemon juice
1 tbsp whole grain mustard
1 tbsp brown mustard
1 tbsp maple syrup
1 tbsp extra virgin olive oil
½ tsp salt
Instructions
Combine all the salad ingredients in a bowl or large serving plater
To prepare the dressing, whisk all the dressing ingredients together until well combined. Pour over salad right before serving and toss well
Notes
- Serves 2, if you want the salad to be a main part of your meal, or 4 if used as a side
- Save the fennel fronds to flavor stocks, soups and even to make pesto!
- Prep Time: 15
- Category: Salad
- Method: Raw
- Cuisine: vegan Indian
Nutrition
- Serving Size: 1 cup
- Calories: 151
- Sugar: 18
- Sodium: 637
- Fat: 6.5
- Saturated Fat: .8
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 24.5
- Fiber: 5
- Protein: 2
- Cholesterol: 0
Raquel
I made this salad and it's DELICIOUS!! I love the crunchiness of the fennel paired with the sweetness of the persimmon and the tartness of the pomegranates, it was just divine! Loving the new addition of the videos too 🙂
Vicky & Ruth
Thank you!! The girl that does our videos is super talented. We are so lucky to have found her!
Moshe Barber
We included this recipe on our Thanksgiving menu and it was a huge hit for both our customers and our family, who ate it over Shabbat (along with the amazing savory and sweet Moroccan style tofu w chickpeas from your book ). The videos on persimmons and pomegranates were also very helpful.
We made slight modifications to the salad. Although hazelnuts were on my shopping list I just forgot to check the list and substituted pistachios which everyone found delish. I also am a huge advocate for including leafy greens in every meal so we just presented the salad on a bed or organic arugula.
Vicky & Ruth
Thank you for sharing and for buying our cookbook! Loving your substitutions and also that you added arugula to the salad!
Moshe Barber
Forgot to rate it 5 stars!
Vanessa
My favorite winter salad ! I make it every week!
Vicky & Ruth
Thank you!