Persimmon Salad with Candied Hazelnuts

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Inside: Discover the difference between Hachiya and Fuyu persimmons and how to cut a pomegranate, plus assembling a simple maple vinaigrette to tie the flavors of the persimmon salad together.

This vibrant persimmon salad is a delicious and festive way to celebrate fall and winter flavors. It’s quick and easy to assemble, and the beautiful harvest colors make this a perfect Thanksgiving salad for your holiday table.

A persimmon salad with candied hazelnuts.

I love to start the meal with a special salad for holidays or when we’re having company. Persimmon salad is one of our favorites for fall and winter because the harvest colors pop on the plate, and the dish feels seasonal. Candied hazelnuts give it that “wow” factor.

I add something special, like spiced or candied nuts and seasonal fruits, to fall and winter salads. For example, both this Caramelized Pear Gorgonzola Salad and this Pear Christmas Salad have candied nuts, and this Endive Salad has toasted walnuts to add texture and crunch.

This recipe is perfect as a Thanksgiving salad to start the meal, but it’s also an excellent starter for hosting company Christmas or New Year’s.

Why you’ll love this recipe:

It’s deliciously different with bold harvest colors, flavors and textures.
Various components can be made in advance for quick and easy assembly just before serving.
Persimmon salad is flavorful but won’t fill you up, so your guests can move to the next course without feeling stuffed.

Ingredients:

Mixed Baby Greens–Ensure the lettuce is fresh and not wilted. If it is, sometimes refreshing it for 5 minutes in a bowl of water and drying it in a salad spinner can restore life to slightly wilted greens. I used a combination of green and red leaf lettuces and other baby greens to give the salad a seasonal look.
Fuyu Persimmons–I like them when they’re slightly soft, but you can use firmer Fuyu Persimmons. If you have Hachiya Persimmons, wait until they’re soft, otherwise the tannins can leave a dry feeling on your tongue.
Pomegranate Arils–you can use a whole pomegranate or look for containers of the arils in the produce section of your market.
Hazelnuts–or filberts—are tree nuts that are rounded with a slight acorn shape. They are the same nuts used to make Nutella. They are rich and nutty with a distinctive flavor.
Granulated Sugar–to candy the hazelnuts.
Water–to help dissolve the sugar for caramelizing.
Garlic–used in the maple dressing, I prefer freshly chopped garlic as the pre-chopped varieties tend to have an aftertaste.
Whole Grain Dijon Mustard–This French mustard has whole mustard seed, which is visible and sometimes known as Pommery mustard.
Kosher Salt–I prefer Diamond Crystal kosher salt which is less salty by volume than Morton’s. If you have Morton’s, reduce the amount of salt by about ⅓.
Black Pepper–Use your pepper mill to grind your own; the flavor will be more pronounced.
Maple Syrup–use a good quality pure maple syrup, not maple-flavored syrup.
Sherry Vinegar–D.O.P. Sherry vinegar is softer and more tempered than other wine vinegar. The best comes from Spain and it’s a little more expensive, but the flavor is worth it.
Extra Virgin Olive Oil–I recommend a good quality extra virgin olive oil for the maple salad dressing.

What are persimmons, and what do they taste like?

Persimmons are technically berries with a harvest yellow to deep orange coloring. Depending on the variety, they can be oblong pear-shaped (Hachiya persimmons) or squat tomato-y-looking fruit (Fuyu persimmons). They ripen in late fall, which makes them a perfect ingredient for seasonal dishes. China is the leading producer.

They’re lightly sweet with a subtle spiced flavor (reminiscent of fall spices). They have a sturdy skin that protects the soft, lush fruit inside. There’s no noticeable aroma (that I can detect).

Fuyu persimmons (the kind I used for this salad recipe) have fewer tannins and can be enjoyed when they’re soft or firm. These heavy, tomato-like fruits can be enjoyed like an apple—just bite into them. You can also slice them for salads or use the puréed flesh in desserts.
Hachiya persimmons have a higher concentration of tannins and, if eaten when firm, will leave a chalky feel in your mouth. However, if you give them time to ripen and get softer, they get sweet and are delicious. Let them sit on the counter or put them in a bag with a banana for a few days to accelerate the process, then slice the stems off and scoop up the fruit with a spoon. You can use Hachiya persimmons in everything from smoothies to puddings.

Step-by-step instructions:

Line a rimmed baking sheet with parchment paper and set aside. Add the hazelnuts to a small saucepan and heat over medium-high heat, shaking the pan occasionally so the nuts don’t burn on one side. This should take about 4-5 minutes.

Mix the sugar and water in a small bowl and add them to the nuts.

2. Mix the sugar, a pinch of kosher salt and water in a small bowl and add them to the nuts stirring constantly until the sugar starts to caramelize.

3. After a few minutes, the sugar will dissolve and begin to turn a golden caramel color.

Cooling the caramelized hazelnuts on parchment.

4. Transfer the candied hazelnuts to a sheet pan lined with parchment paper and spread them into a single layer. Set aside to cool until dried and set.

Once the brittle has hardened, break apart the nuts into smaller pieces.

5. In a small bowl, combine the garlic, whole-grain Dijon mustard, kosher salt, pepper, maple syrup, and sherry vinegar. Whisk to combine, then slowly drizzle in the olive oil, whisking constantly until emulsified.

6. Trim away the stem and slice the persimmons crosswise into ¼”-⅓” slices.

7. Use a sharp knife to cut through the skin and around the stem end of the pomegranate. Peel the “lid” off to reveal the star-shaped segments inside. Cut the fruit vertically along the natural white interior membranes and separate them by pulling the sections apart. Then, use your thumb to dislodge the pomegranate arils. Check out this video that shows you how.

9. Dress the lettuce leaves with the maple Dijon dressing, tossing until the salad is evenly coated.

10. Plate the persimmon salad by dividing the greens between the plates and topping it with three slices of persimmons, a sprinkle of pomegranate arils and candied hazelnuts. Serve.

Pro-Tips:

The pomegranate’s white inner membrane can be bitter, so remove any stuck to the arils. Submerging the arils in a water bowl will cause the membrane pieces to float to the surface, making separating them from the fruit easier.
To serve family style, arrange the persimmon salad on a large platter, starting with the dressed greens and layering the sliced persimmons, candied nuts and pomegranate arils over the lettuce. Make extra maple-Dijon dressing to pass at the table.

Serving the salads with pomegranate arils.

Variations:

Use different greens like arugula or bibb lettuce.
Add crumbled goat cheese or feta to the pomegranate salad for a creamy, tangy bite.
Use other candied nuts or toasted nuts like these glazed pecans, walnuts or candied almonds.
Add slices of apples or pears and make it more of a fall harvest salad.
Drape ribbons of serrano ham over the persimmon salad for a salty bite
Add crunchy toasted breadcrumbs to the persimmon salad for more texture.
Add sliced chicken or turkey for a main course.

Make ahead:

Various components of this recipe can be made and stored separately until you’re ready to assemble the salad.

Candied nuts can be made up to 3 days ahead of time and kept at room temperature in an airtight container.
Maple dressing can be made 3 days ahead and kept in an airtight container in the refrigerator.
Pomegranate arils can be prepped 2-3 days ahead and kept in a sealed container in the fridge.

Storage:

Once the salad is assembled, it has a short shelf life. The greens will wilt after 30 minutes to an hour in the dressing, the persimmon can begin to dry out, and the nuts won’t stay as crunchy. Therefore, it’s best eaten when you make it.

FAQ’s

What pairs well with persimmon?

Persimmon pairs well with fall spice flavors like maple, allspice, cinnamon, and nutmeg. It’s delicious with cured hams like prosciutto or serrano ham and creamy goat cheese or burrata. In this salad, the maple dressing, sweet candied nuts and juicy pomegranate arils echo the seasonality of the persimmon.

Can I eat raw persimmon?

Yes, you can eat persimmons raw. Fuyu persimmons are best eaten when they’re still firm, and the skins are edible. Hachiya persimmons are best when left to soften a bit and can be scooped with a spoon after removing the stem.

An overhead shot of the persimmon salad.

More Thanksgiving and Christmas salads you might like:

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