Persimmon, Pomegranate, and Arugula Salad with a Citrus-Cider Vinaigrette

Ali Segersten (author) Nov 19, 2023
Easy Recipe
Prep Time
15 minutes
Cook Time
15 minutes

Persimmons are only in season during late fall and early winter, and they make a perfect addition to a holiday salad! Be sure to use fuyu persimmons in this recipe. There is no need to peel them if they are ripe enough. The combination of spicy arugula, bitter radicchio, the sweet and creamy persimmons, all paired with maple roasted cinnamon pecans and the cider vinaigrette is truly incredible. If you eat dairy, crumble about 4 ounces of feta on top of the salad. 



5 ounces baby arugula
1 small heads radicchio thinly sliced
2 fuyu persimmons sliced
½ small red onions thinly sliced
½ pomegranates arils removed


1 cups raw pecans
2 tablespoons maple syrup
½ teaspoons cinnamon
1 pinches sea salt


4 tablespoons extra virgin olive oil
3 tablespoons raw apple cider vinegar
1 tablespoons maple syrup
1 teaspoons orange zest
½ teaspoons sea salt