Quick Winter Salad with Persimmon, Pomegranate, and Toasted Nuts - photo 1
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Quick Winter Salad with Persimmon, Pomegranate, and Toasted Nuts

I'm not hungry Snacks Salads 20 min Easy 12 wyświetleń ~29.26 PLN - (0)
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Description

A light, impressive, and very quick salad that combines the sweetness of ripe persimmon with the crunch of toasted walnuts and the firm, juicy seeds of pomegranate. Perfect as a small snack in winter when stone fruits give way to citrus and exotic persimmons. The contrast of flavors: sweet fruits, slightly bitter arugula, salty (optional) goat feta, and a tangy dressing of lemon and olive oil creates a balanced composition that will delight guests with its colors — the deep red of pomegranate, the orange of persimmon, and the intense green of arugula. Serve as a light starter before the main course, for a winter lunch, or as a healthy snack with tea.

Ingredients (10)

Servings:
4
  • Persimmon 2 szt.
  • Pomegranate (arils) 200 g
  • Arugula 100 g
  • Walnuts 50 g
  • Extra virgin olive oil 0.2 łyżek
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Goat cheese or feta 100 g
  • Honey 15 ml
💰 Szacowany koszt dania: ~29.26 PLN (7.31 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Toasting nuts

1

Heat a dry, large skillet (diameter 20–24 cm) over medium heat. Evenly spread the walnuts in the skillet and toast for 3–4 minutes, stirring with a wooden spoon or shaking the skillet every 20–30 seconds, until the nuts become more golden and start to smell fragrant. Be careful — they can burn quickly. Once toasted, transfer them to a plate to cool so they don't burn the salad.

Ingredients: Walnuts
Use a flat, non-stick skillet. Do not add fat — the nuts have natural oils. A common mistake: too high a temperature — the nuts will burn and become bitter. If you don't have a skillet, roast the nuts for 5–7 minutes in an oven preheated to 180°C on a baking sheet lined with parchment paper.

Preparing the dressing

2

In a small bowl, combine olive oil (30 g), lemon juice (30 ml), salt (1 g), and pepper (1 g). If you prefer a milder flavor, add honey (15 g) — in that case, first dissolve it in the lemon juice. Whisk everything vigorously with a fork or a small whisk for about 20–30 seconds, until the dressing slightly emulsifies (starts to thicken and achieves a uniform consistency).

Ingredients: Extra virgin olive oil, Lemon juice, Salt, Black pepper, Honey
Use a small bowl and a whisk or fork. If you want to be quicker, you can mix the ingredients in a jar and shake it vigorously for 30 seconds. A common mistake: adding cold oil to honey without dissolving it — the dressing will be lumpy.

Preparation of fruits and arugula

3

Wash the arugula under cold running water and dry it in a salad spinner or gently pat it dry with a paper towel. Peel the persimmon with a knife (remove the skin) and cut it into thin slices or wedges about 5 mm thick. Cut the pomegranate in half horizontally and holding one half over a bowl, tap the bottom with a wooden spoon to release the arils (seeds) — discard the waste. Alternatively, cut the pomegranate into quarters and remove the seeds by hand, holding it over a bowl to avoid making a mess in the kitchen.

Ingredients: Arugula, Persimmon, Pomegranate (arils)
Use a sharp knife and a cutting board. When removing the seeds from the pomegranate, wear gloves or work over a bowl of water to minimize juice splatter. Do not throw away the white membranes — they are bitter. If the persimmons are very soft, cut them gently to avoid them falling apart.

Salad Assembly

4

In a large bowl or on a flat plate, spread the arugula (100 g) as a base. Evenly arrange slices of persimmon on the arugula, ensuring each piece has a few slices of fruit. Sprinkle pomegranate seeds (200 g) in places you want to highlight visually. Add cooled, toasted walnuts (50 g), and crumbled pieces of goat cheese or feta (100 g) if using. Finally, drizzle the dressing prepared earlier (the whole amount or to taste) evenly: use a spoon to drizzle the dressing over the salad or pour it on top and gently toss with tongs 2–3 times, being careful not to damage the leaves. Serve immediately.

Ingredients: Arugula, Persimmon, Pomegranate (arils), Walnuts, Goat cheese or feta, Extra virgin olive oil, Lemon juice, Salt, Black pepper, Honey
It's best to use a large, flat bowl or serving plate — this allows the colors to be nicely spread out. Use two tongs or two large spoons for mixing; do not hold the salad too long after drizzling with dressing, as the arugula will wilt. Additionally, you can add more honey or a bit of balsamic for contrast (optional).

Serving and finishing

5

Serve the salad immediately after preparation — preferably chilled on plates for a few minutes in the refrigerator or on a cool countertop. If desired, sprinkle with freshly ground pepper and finely chopped nuts for decoration. The portion is intended for 4 small snack servings or 2 larger ones as a light lunch.

Ingredients: Arugula, Persimmon, Pomegranate (arils)
Use cool plates — the salad looks and tastes better. A common mistake: preparing in advance and storing with dressing — the lettuce will become limp. It's better to store the ingredients separately and assemble just before serving.

Fun Fact

💡

Kaki (persimmon) is a traditional winter fruit in Asia, where it has been used for centuries as a symbol of abundance. The pomegranate, on the other hand, has a long history in symbolism — it was considered a fruit of life and fertility in many Mediterranean cultures.

Best for

lekka przekąska po pracy zimowe przyjęcie koktajlowe starter przed eleganckim obiadem zdrowy lunch

Tips

🍽️ Serving

Serve immediately after preparation. Serve on large flat plates to showcase the colorful pomegranate seeds and slices of persimmon. For a contrasting effect, you can add a teaspoon of thick balsamic for decorative splashes and extra acidity.

🥡 Storage

Store separately: arugula in the fridge wrapped tightly in a paper towel, pomegranate arils in a closed container for up to 2 days, peeled and chopped persimmon in a sealed container for up to 1 day. Keep the dressing in a jar in the fridge for up to 3 days. Do not dress the salad more than 20 minutes before serving to prevent it from wilting.

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