Quick Winter Salad with Celery, Persimmon, and Pomegranate - photo 1
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Quick Winter Salad with Celery, Persimmon, and Pomegranate

Salads Vegetarian Dishes 25 min Easy 7 wyświetleń ~36.07 PLN - (0)
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Description

A seasonal, quick salad that combines the earthy flavor of celeriac with the juicy sweetness of persimmon and the tangy accent of pomegranate seeds. Additionally, crunchy walnuts, thinly sliced fennel fronds, and fresh spinach leaves create a multi-layered composition of flavors and textures. The dressing made from lemon juice, honey, and mustard adds a slightly spicy freshness, while the warm, lightly browned slices of celeriac contrast in temperature and appearance with the cold ingredients. The dish is visually striking — the intense colors of persimmon and pomegranate against the green backdrop of spinach — and quick to prepare (about 25 minutes). Perfect as a light lunch, appetizer, or side dish for baked fish or roasted meat.

Ingredients Used

Ingredients (14)

Servings:
4
  • Celeriac 400 g
  • Persimmon 1.5 szt.
  • Fresh baby spinach leaves 120 g
  • Fennel 200 g
  • Pomegranate seeds 120 g
  • Walnuts 60 g
  • Olive oil 3 łyżki
  • Lemon juice 40 ml
  • Honey 30 ml
  • Dijon mustard 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Soft goat cheese (optional) 60 g
  • Roasted pumpkin seeds (optional) 30 g
💰 Szacowany koszt dania: ~36.07 PLN (9.02 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash the spinach leaves in cold water, submerging them and gently mixing, then spin dry in a salad spinner or thoroughly dry with a paper towel. After drying, transfer to a large cutting board and set aside in a bowl.

Ingredients: Fresh baby spinach leaves
Use a salad spinner or a clean kitchen towel. Wet leaves will prevent the dressing from spreading evenly.
2

Prepare the fennel: trim the top stalks and any tough outer layers. Cut the bulb in half lengthwise, place the flat side down on the board, and slice very thinly (about 2-3 mm). If you have a mandoline, set it to a thin slice and carefully slide the bulb across.

Ingredients: Fennel
Use a sharp chef's knife or a mandoline (with finger protection). Thin slices of fennel are delicate and add crunch — if they are too thick, they will be tough.
3

Peel the celeriac: cut off the ends and the skin with a vegetable knife (a peeler may not handle the tough skin). Cut the celeriac into slices about 5 mm thick or into thin half-moons; if you prefer chunks, cut into wedges 8-10 mm thick. The goal is to achieve pieces that will brown quickly and be soft inside.

Ingredients: Celeriac
Use a stable cutting board and a heavy chef's knife. Cutting into even slices will ensure uniform frying. Gradually trim the skin until you reach the light flesh.

Frying celery

4

Heat a large skillet (preferably 26-28 cm) over medium-high heat. Add about 30 g (2 tablespoons) of olive oil until it starts to shimmer slightly. Arrange the celery slices/half-slices in a single layer without overlapping. Fry for 4-5 minutes on each side until you achieve a golden, slightly crispy surface and a soft center — check with a fork: it should go in smoothly. Once cooked, transfer the celery to a plate and let it sit for 2 minutes to cool slightly.

Ingredients: Olive oil, Celeriac
Use a wide non-stick skillet or cast iron; work in batches if the skillet is too small. Don't flip the celery too often – let it develop a nice color.

Roasting nuts and seeds

5

In a dry, clean skillet over medium heat, toast the walnuts for 2-3 minutes until they become fragrant and lightly browned. If you are using pumpkin seeds (optional), add them in the last 60 seconds and shake the skillet to prevent burning. Once toasted, set aside, let cool, and coarsely chop the nuts.

Ingredients: Walnuts, Roasted pumpkin seeds (optional)
Use a small steel pan. Toasting happens quickly — keep the pan close to the stove and stir to avoid burning.

Sauce

6

In a medium bowl or jar, mix lemon juice (40 g) with honey (30 g) and Dijon mustard (15 g). Add the remaining olive oil (about 15 g), a pinch of salt (3 g), and pepper (1 g). Whisk for about 30 seconds or shake the jar vigorously for 20-30 seconds until a smooth, slightly creamy-emulsified mixture forms.

Ingredients: Lemon juice, Honey, Dijon mustard, Olive oil, Salt, Ground black pepper
Use a small whisk or a jar with a lid for quick emulsification. Taste the sauce and season to your liking - add more honey if you want it sweeter, more lemon juice for acidity.

Assembly and serving

7

On a large platter, spread the washed spinach leaves, then arrange thin slices of fennel evenly across the surface. Cut the kaki into thin slices (about 4 mm) and lay them on the vegetables. Add warm slices of celery evenly. Sprinkle with pomegranate seeds and coarsely chopped walnuts. Drizzle the prepared dressing over the salad just before serving and gently toss with a spatula to coat the ingredients. If using goat cheese, crumble it on top. Finally, sprinkle with pumpkin seeds (optional).

Ingredients: Fresh baby spinach leaves, Fennel, Persimmon, Celeriac, Pomegranate seeds, Walnuts, Soft goat cheese (optional), Roasted pumpkin seeds (optional)
Use a large flat spoon or tongs for gentle mixing to avoid damaging the persimmon slices or crushing the pomegranate seeds. Serve immediately while the celery is still slightly warm — the contrast in temperatures enhances the flavors.

Serving

8

Serve the salad as a light lunch or appetizer. You can add a slice of whole grain bread on the side or serve it alongside roasted chicken breast or baked fish. The salad tastes best fresh — serve within 30 minutes of preparation.

Use a flat platter for presentation: the contrast of colors makes a good impression on the plate. For a larger gathering, prepare the ingredients and assemble the salad just before serving.

Fun Fact

💡

Fennel has been used since ancient times as a spice and medicine. The combination of its anise flavor with fruits and nuts is a classic way to give a salad a winter, fresh character.

Best for

lekki lunch przystawka na przyjęcie świąteczne spotkanie w zimie

Tips

🍽️ Serving

Serve the salad on a large, flat plate, arranging the ingredients so that the colors contrast (persimmon and pomegranate against a green background). If you like, drizzle an additional teaspoon of honey over the cheese pieces for a shine and a sweet-salty accent. For a vegan version, replace honey with maple syrup or agave.

🥡 Storage

It's best to consume the salad immediately. If you need to store it, keep the dressing separate (in a jar) and the prepared ingredients (without dressing) in an airtight container in the refrigerator for up to 24 hours. Add the dressing and nuts just before serving. Celery slices can be lightly reheated in a pan before serving (1-2 minutes).

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