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Tree nuts, while high in calories, pack a powerful punch in terms of health benefits. They are high in protein and fiber, as well as vitamins and minerals and various antioxidants, and their consumption may help combat heart disease, enhance brain health, and help prevent cancer.
This week’s recipe mixes crunchy pistachios with sweet persimmon, tangy lemon, and tart pomegranate in a delicious fruity salad. It was sent to CCSA by our resident chef, Dr. Linda Doody.
“This is the month of nuts and nutty thoughts.”
–Henry David Thoreau
Persimmon, Pomegranate, and Pistachio Salad with Lemon Honey Vinaigrette
Category
CCSA Blog
Healthy Eating
Choosing Sides: From Holidays to Every Day, 130 Delicious Recipes to Make the Meal, Tara Matazara Desmond
Notes
You could also add some chopped Medjool dates to the salad.
Ingredients
- Vinaigrette
- ¼ cup fresh lemon juice (~2 small lemons)
- 1 Tbsp white wine vinegar
- 2 teaspoons honey
- ⅓ cup safflower oil (another mild-flavored oil can be substituted)
- 1 pinch kosher salt
- Zest from 2 small lemons (Meyer lemons preferred)
- Salad
- 2 Fuyu persimmons (This variety is squat and round with a flat bottom [like a tomato]. Since they are non-astringent, Fuyus can be eaten when hard or soft, but hard is best for this salad)
- 1 small pomegranate
- ½ cup shelled, roasted, salted pistachios, chopped
- 1 small fennel bulb, very thinly sliced or finely shaved on a mandoline
- 6 packed cups mixed greens or arugula
Instructions
- Vinaigrette
- Whisk the lemon juice, vinegar, and honey together. Drizzle the oil into the juice in a slow, steady stream while whisking rapidly and constantly until the vinaigrette thickens slightly. Add the salt and lemon zest and whisk again to incorporate. Serve immediately or refrigerate in an airtight container for up to 3 days. Whisk again to re-emulsify the vinaigrette before using.
- Salad
- If using a sharp paring knife, slice the persimmons into very thin rounds; if using a mandoline, set to less than ⅛-inch thick slices. Line a large platter with the persimmon slices. Cut the pomegranate into quarters and separate out the arils (red, juicy, edible seeds) from the peel and white membranes. Toss the pomegranate seeds, pistachios, and fennel with the greens and pile the mixture on top of the persimmon slices. Drizzle with the vinaigrette and serve. (Note: You can just toss everything together with the vinaigrette.)
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