Pear Pomegranate Salad with Persimmons

Gina Nuzum
Pear Pomegranate Salad with Persimmons

I absolutely love creating amazing salads that not only taste delicious but also look stunning on the table! Recently, I made this Pear Pomegranate Salad with Persimmons for a Friendsgiving gathering, and it was a total hit—completely gone by the end of the night! This vibrant salad starts with a bed of crisp green leaf lettuce, baby spinach, and peppery arugula, creating the perfect base for the star ingredients. I layered juicy slices of Bosc pear and sweet persimmon in a beautiful arrangement, adding pops of color with pomegranate seeds and crunchy pumpkin seeds. The caramelized pecans provided a delightful sweetness, while the organic goat cheese added a creamy richness that tied everything together. Topped with thin slices of red onion for an extra crunch, this salad was not only a feast for the eyes but also a celebration of fall flavors that left everyone wanting more!


Ingredients:

1 whole green leaf lettuce, washed and cut into pieces

2 cups baby spinach 

2 cups arugula 

1 Bosc pear cut into slices, lengthwise 

1 persimmon, cut into slices 

½ cup pomegranate seeds

10 slices red onion

⅔ cup caramelized pecans (recipe below)

¼ cup pumpkin seeds

2 Oz. organic plain goat cheese

1/2 cup Red Wine Vinaigrette Dressing


Instructions:

  1. Lay out the lettuce and layer with spinach and arugula.  
  2. Lay the pears in a circle around then the persimmons in a circle around beneath the pears
  3. Next is the goat cheese in chunks all over followed by the onion slices
  4. Top with pomegranate seeds, then with pumpkin seeds, then with pecans.
  5. Lastly, add the dressing. 

Easy Stovetop Caramelized pecans recipe 


This recipe is so simple and delicious! I love making them for salads or as a treat! 


Ingredients:

3 cup pecans

½ cup maple syrup 

Dash of sea salt 

Dash of cinnamon (optional)


Directions:

  1. Add your pecans into a large skillet.
  2. Mix in the maple syrup and stir.
  3. Heat over med-low heat, stirring frequently for 4-6 minutes.
  4. Once the syrup thickens, remove from the heat. 

Tips:

The pecans will caramelize as they cook, and they can last for up to two weeks if stored in an airtight container.