Persimmon and Pomegranate Salad with Arugula and Hazelnuts

A truly beautiful Persimmon and Pomegranate Salad with Arugula and Hazelnuts salad that’s a real winner for the holidays: it’s so darn colorful and festive! It comes from one of our favorite cookbooks, Sunday Suppers by Suzanne Goin. She’s such a farm-to-table cook that you know it is completely seaonally appropriate, too.

We ran out of hazelnuts, so I used almonds, but with the hazelnut oil. Delishy!

Persimmon and Pomegranate Salad with Arugula and Hazelnuts

Serving Size: 6 servings

Persimmon and Pomegranate Salad with Arugula and Hazelnuts


  • 1 cup hazelnuts
  • 4 tablespoons hazelnut oil, divided
  • 2 tablespoons diced shallots plus 2 tablespoons sliced shallots
  • 1/4 cup fresh pomegranate juice
  • 2 tablespoon sherry vinegar
  • 1 tablespoon rice vinegar
  • 1/4 cup extra virgin olive oil
  • 1 pound arugula
  • 1/2 cup pomegranate seeds
  • 4 small fuyu persimmons, seeded and thinly sliced into half moons


  1. Preheat the oven to 400 degrees. Toast the hazelnuts on a sheet pan approximately 8-10 minutes, until they smell nutty and are a light golden brown. Remove them from the oven and toss with one tablespoon of hazelnut oil and salt. When they have cooled, chop roughly. 
  2. Place the chopped shallots, pomegranate juice, sherry and rice wine vinegars in a medium bowl with a one-fourth teaspoon of salt. Let the shallots macerate for 5-10 minutes. Whisk in the olive oil and the remaining one tablespoon of hazelnut oil. Taste and adjust if necessary. 
  3. In a large salad bowl, toss the arugula, sliced shallots and pomegranate seeds with the dressing, a pinch of salt and pepper. Gently toss in most of the persimmons and hazelnuts. Toss again and taste for final seasoning, then artfully place persimmons and hazelnuts on top of the salad.

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