Persimmon Recipe: A Vibrant Winter Salad with Pomegranate Worth Celebrating

This persimmon recipe is our new favorite winter salad. Fuyu persimmons add crisp sweetness, pomegranate seeds bring antioxidants, and quinoa makes it satisfying. Bonus: it's gorgeous on your table.

Jill Ettinger   |  

Updated: Jan 30, 2026

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The jewel-bright hues of orange persimmon and ruby-red pomegranate make this winter salad a showstopper for any gathering. This persimmon recipe combines the crisp sweetness of fuyu persimmons with sparkling pomegranate seeds and nutty quinoa for a dish that’s as nourishing as it is beautiful. Make sure to select a fuyu persimmon—it resembles a squat tomato and offers a pleasant crunch and subtle sweetness that won’t turn mushy in your salad.

The bright citrus dressing ties everything together with fresh lemon and pomegranate juice, but I recommend adding it just before serving so the flavors stay vibrant. Quinoa cooks quickly and has a wonderfully light, fluffy texture that makes this winter salad recipe feel satisfying without being heavy.

I like to serve this alongside baked salmon, cold roast chicken or turkey, but it stands beautifully on its own as a fiber-packed vegetarian main.

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Ingredient Spotlight

Quinoa

This ancient grain (technically a seed) brings more to the table than just texture. Quinoa is a complete protein, meaning it contains all nine essential amino acids your body needs—a rarity in the plant world.¹ It’s also rich in fiber, magnesium, and iron, supporting everything from digestive health to sustained energy levels throughout your day. (Btw, did you know that fiber can help you rid your body of forever chemicals?)

Fuyu Persimmons

These squat, tomato-shaped fruits are packed with Vitamin A in the form of beta-carotene, which supports eye health and immune function.² Persimmons also provide a good dose of Vitamin C and fiber, while their natural sweetness comes without the blood sugar spike of processed sugars. Their firm, crisp texture holds up beautifully in salads, adding both nutrition and visual appeal.

Pomegranate Seeds

Those ruby-red arils deliver powerful antioxidants called polyphenols, which have been studied for their anti-inflammatory properties.³ Pomegranates are also a good source of Vitamin C and potassium. Beyond their nutritional benefits, they add a satisfying pop of texture and a sweet-tart brightness that elevates this winter salad pomegranate combination into something special.

Making Ahead? Party/Date Prep?

The salad may be prepared through step 3 up to 8 hours ahead, covered, and refrigerated. Remove 15 minutes before serving. Just before serving add the dressing and cheese and mix together. Taste and adjust the seasoning.

Tweaks to Make This Persimmon Recipe Year Round

Make this a year-round salad. Substitute white wine vinegar for the pomegranate juice. Omit the persimmons and pomegranate seeds, and add to the quinoa 1/2 cup diced radishes, 1/2 cup diced European cucumber, 1 cup diced peeled carrots, and 2 tablespoons finely chopped fresh mint.

Persimmon Recipe: Quinoa Salad with Pomegranate

Ingredients

Dressing

• 1/4 cup fresh lemon juice
• 3 tablespoons pomegranate juice
• 1 tablespoon whole-grain mustard
• 1/2 cup olive oil
• Salt and freshly ground black
• pepper

Salad

• 2 cups quinoa
• 4 cups water or chicken or vegetable broth
• 3 fuyu persimmons, peeled and finely diced
• 1 cup pomegranate seeds
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons finely chopped fresh chives
• 1 1/4 cups crumbled feta or fresh goat cheese

Method

• To make the dressing: In a medium bowl, whisk together the lemon juice, pomegranate juice, and mustard. Add the olive oil, whisking until incorporated.
• Season with salt and pepper and set aside.
• To make the salad: Pour the quinoa into a bowl of cold water and wash it, rubbing it between your hands. Drain and repeat until the water is clear. Bring the 4 cups water and quinoa to a boil in a large saucepan. Stir once and cook, uncovered, over medium-high heat for about 10 minutes, or until the liquid is absorbed. Transfer to a large bowl. Let cool.
• Add the persimmons and pomegranate seeds to the quinoa. Mix with a fork to keep the quinoa fluffy. Add the parsley and chives.
• Pour the dressing over the grains and fruit and mix with the fork. Carefully add the feta cheese. Taste for seasoning.
• Chill for at least 2 hours. Serve.

Recipe copyright Diane Rossen Worthington, courtesy of Chronicle Books