There’s something undeniably magical about the vibrant colors of fall, don’t you think? As the leaves change and the holidays approach, I find myself dreaming of the perfect Thanksgiving spread. Enter my Festive Persimmon Pomegranate Salad with Candied Hazelnuts—a fresh and exciting addition that brings both beauty and taste to the table. With its sweet, juicy persimmons and crunchy candied hazelnuts, this seasonal salad is not only visually stunning but also quick to whip up, making it ideal for those bustling holiday days. Plus, it’s a crowd-pleaser that’s sure to impress even the pickiest eaters while being completely dairy-free and vegan-friendly. Curious about how to create this colorful masterpiece? Let’s dive in!

Why is this salad a holiday favorite?

Vibrant Colors: The bright hues of persimmons and pomegranates create a visually stunning dish that’s as festive as it is tasty.
Nutty Sweetness: Crunchy candied hazelnuts introduce delightful sweetness and texture, making each bite a joy.
Quick Prep: Ready in minutes, this salad fits seamlessly into your holiday meal prep, giving you more time to enjoy with family.
Crowd-Pleaser: Loved by both vegans and non-vegans alike, it’s a dish that pleases diverse palates—perfect for gatherings!
Nutrient-Rich: This salad packs in vitamins and minerals while being low in calories, ensuring a guilt-free indulgence during the holidays.
Elevate your Thanksgiving menu with this colorful creation, and pair it with other favorites like Blt Chicken Salad or Korean BBQ Meatballs for a delightful feast!

Persimmon Salad Ingredients

• Fresh, vibrant, and nourishing, these ingredients make the perfect Persimmon Salad with Candied Hazelnuts a holiday hit!

For the Candied Hazelnuts

Hazelnuts – Provide crunch and a nutty flavor; substitute with pecans or walnuts if desired.
Sugar – Used for caramelizing the hazelnuts; coconut sugar is a great lower glycemic option.
Kosher Salt – Enhances the flavor of the nuts; coarse sea salt can be used as an alternative.
Water – Aids in dissolving the sugar for caramelization.

For the Dressing

Garlic (minced) – Adds savory depth; omit for a milder dressing.
Whole Grain Dijon Mustard – Contributes tanginess; regular Dijon can be substituted if needed.
Fresh Ground Black Pepper – Brings warmth and spice to the dressing.
Pure Maple Syrup – Adds sweetness and rich flavor; honey can be a suitable alternative.
Sherry Vinegar – Provides acidity to the dressing; red wine vinegar is a good substitute.
Olive Oil – Forms emulsification in the dressing; use avocado oil as a great alternative.

For the Salad

Mixed Baby Greens – The base of the salad; mesclun mix is a wonderful substitution.
Persimmons – Sweet and juicy seasonal fruit; Fuyu is best for slicing, while ripe Hachiya offers a softer texture.
Pomegranate Arils – Offers a sweet-tart burst of flavor; can be omitted if desired.

Now that you have all the ingredients on hand, prepare to impress your family and friends with this delightful holiday salad that emphasizes the vibrant flavors of the season!

Step‑by‑Step Instructions for Persimmon Salad with Candied Hazelnuts

Step 1: Candied Hazelnuts
In a medium saucepan over medium heat, toast 1 cup of hazelnuts for 4-5 minutes, stirring occasionally until golden and fragrant. In a separate bowl, combine ½ cup of sugar, ¼ teaspoon of salt, and 2 tablespoons of water, and mix until dissolved. Pour this mixture over the nuts, stirring continuously until the nuts are coated and caramelized, then spread the mixture onto parchment paper to cool completely.

Step 2: Prepare the Dressing
In a mixing bowl, whisk together 1 minced garlic clove, 1 tablespoon of whole grain Dijon mustard, ¼ teaspoon of salt, and a pinch of fresh ground black pepper. Gradually drizzle in ¼ cup of pure maple syrup and 2 tablespoons of sherry vinegar, continuing to whisk until fully combined. Finally, slowly incorporate ¼ cup of olive oil, whisking until the dressing is emulsified and smooth.

Step 3: Toss the Greens
In a large salad bowl, place 6 cups of mixed baby greens. Pour half of the prepared dressing over the greens and gently toss to coat all of the leaves evenly without bruising them. This step ensures that the greens of your Persimmon Salad with Candied Hazelnuts are flavorful and provide the perfect base for the other ingredients.

Step 4: Assemble the Salad
On a serving platter, arrange the dressed greens in an even layer. Slice 2-3 ripe Fuyu persimmons and distribute them evenly over the greens. Add a generous sprinkling of pomegranate arils for a burst of color and flavor, then finish by topping the salad with the cooled candied hazelnuts, ensuring every bite has a delightful crunch.

Step 5: Serve Immediately
Serve the Persimmon Salad with Candied Hazelnuts right away to maintain the freshness of the greens and the crunchiness of the nuts. This vibrant dish can be a stunning centerpiece for your holiday table, making it a perfect addition to your festive gatherings.

Persimmon Salad with Candied Hazelnuts Variations

Feel free to explore these delightful twists on the classic recipe to suit your tastes and dietary preferences!

Nut-Free: Swap candied hazelnuts for crispy roasted chickpeas to keep the crunch while making it nut-free.
Vegan Creaminess: Add crumbled avocado for a luxurious, creamy texture that complements the salad beautifully.
Spicy Kick: Include sliced jalapeños or a dash of cayenne pepper in the dressing for a zesty heat that dances on your palate.
Hearty Additions: Toss in cooked quinoa or farro to turn this salad into a heartier dish that’s satisfying on its own.
Cheesy Delight: If you’re not vegan, sprinkle in some crumbled goat cheese or feta to add richness and flavor.
Citrus Burst: Add segments of orange or grapefruit for a refreshing citrus kick that pairs wonderfully with the sweet persimmons.
Savory Twist: Incorporate roasted beets for an earthier element that plays well with the sweetness of the nuts and fruit.
Dressing Variations: Experiment with different vinegars, like apple cider or balsamic, to change the dressing’s flavor profile and add depth.

By adjusting the ingredients, you can personalize this salad to your liking! For even more delicious ideas, consider pairing it with Honeybun Carrot Filling or serve it alongside a comforting dish like Steak Country Gravy. Enjoy your creative culinary journey!

What to Serve with Festive Persimmon Pomegranate Salad with Candied Hazelnuts

Elevate your holiday meal with delicious pairings that perfectly complement the vibrant, fresh flavors of this delightful salad.

Roasted Turkey: This classic dish adds a savory contrast, pairing beautifully with the sweet notes of persimmons and the crunch of hazelnuts.
Garlic Mashed Potatoes: Creamy and comforting, these potatoes balance the salad’s freshness and are a satisfying side for any holiday feast.
Grilled Vegetables: Smoky, charred veggies provide a hearty option that enhances the salad’s vibrant colors and flavors while offering a satisfying texture.
Quinoa Pilaf: Light yet filling, this nutty-sided dish adds fiber and complements the crisp greens with its earthy undertones.
Apple Cider: This refreshing, slightly sweet beverage mirrors the fall flavors of the salad, making it an ideal choice to accompany your festive meal.
Chocolate Tart: For dessert, a rich, dark chocolate tart beautifully contrasts the salad’s fruity elements, creating a perfect sweet ending to your holiday feast.

How to Store and Freeze Persimmon Salad with Candied Hazelnuts

Fridge: Store leftover Persimmon Salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate to maintain the greens’ crispness.

Candied Hazelnuts: Store candied hazelnuts in an airtight container at room temperature for up to 1 week. If they soften, re-crisp in a warm oven for a few minutes.

Dressing: The dressing can be prepared ahead and kept in the fridge for up to 1 week. Whisk gently before using, as it may separate when stored.

Serving Fresh: For the best experience, assemble the salad just before serving, ensuring that the delicate greens and textures are preserved.

Make Ahead Options

These Persimmon Salad with Candied Hazelnuts are ideal for busy home cooks looking to save time during the festive season! You can prepare the candied hazelnuts and the dressing up to 3 days in advance—just store the nuts in an airtight container at room temperature and refrigerate the dressing. To maintain freshness, only toss the mixed greens with the dressing right before serving to keep them crisp. When you’re ready to serve, simply layer the greens with sliced persimmons and pomegranate arils, then sprinkle the cooled candied hazelnuts on top for that delightful crunch. This way, you can enjoy the flavors of your holiday salad without the last-minute rush!

Expert Tips for Persimmon Salad

Fresh Ingredients: Always use fresh, seasonal produce for the best flavor in your Persimmon Salad with Candied Hazelnuts. Wilted greens will detract from the dish’s appeal.
Nutty Alternatives: If hazelnuts aren’t available, substitute with candied pecans or roasted almonds for a delicious twist without compromising texture.
Dressing Up: Make the dressing ahead and store it in the fridge. Just whisk it again before tossing with the greens to maintain its creamy consistency.
Proper Assembly: Assemble the salad just before serving to keep the greens crisp and the nuts crunchy, preventing any sogginess.
Cutting Persimmons: Use a sharp knife to slice persimmons cleanly; this ensures that the beautiful slices are visually appealing in your salad.

Persimmon Salad with Candied Hazelnuts Recipe FAQs

How do I choose ripe persimmons for this salad?
Absolutely! Look for Fuyu persimmons that are firm yet slightly soft to the touch. A ripe Fuyu is ideal for slicing and adds that sweet flavor we love in our salad. If using Hachiya, make sure they are fully soft to avoid any astringency. The skin should be glossy and free from dark spots, indicating freshness.

What’s the best way to store leftover salad and its components?
You can store leftover Persimmon Salad in an airtight container in the fridge for up to 3 days. However, I recommend keeping the dressing separate until you’re ready to serve. This way, the greens stay crisp and fresh, while the flavors of the salad preserve their vibrancy to the last bite.

Can I freeze candied hazelnuts or parts of this salad?
Certainly! You can freeze candied hazelnuts for up to 3 months. Just ensure they’re in an airtight container to avoid freezer burn. For the salad, I’d suggest freezing the nuts only, as the greens and dressing do not freeze well. To re-crisp, warm the nuts in a preheated oven at 350°F for about 5 minutes before using.

What should I do if the dressing separates?
Very common! If your dressing separates after some time in the fridge, just give it a good whisk or shake in a sealed container before using it. This will help bring the emulsification back. If it feels too thick, you might add a dash of water or more vinegar to loosen it up.

Are there any allergy considerations for this recipe?
Absolutely! This Persimmon Salad is naturally dairy-free, egg-free, gluten-free, and vegan, making it a great choice for various dietary needs. However, be cautious if you have nut allergies, as the candied hazelnuts are a key component. You can easily swap them out for seeds like pumpkin or sunflower seeds for that crunch if needed.