Winter salad with persimmon, pomegranate, and fennel - photo 1
← Recipes

Winter salad with persimmon, pomegranate, and fennel

Salads Vegetarian Dishes 20 min Easy 7 wyświetleń ~26.06 PLN - (0)
Rate:
(0)
Start Cooking

Description

A colorful, seasonal salad combining the sweetness of ripe persimmon, juicy pomegranate seeds, crunchy ribbons of fennel, and toasted walnuts on a bed of fresh spinach. The dish is light, full of contrasting flavors: the sweetness of the fruit, the aniseed hint of fennel, the acidity of the lemon and balsamic vinegar dressing, and the delicate bitterness of red onion. It looks very impressive thanks to its bright colors — perfect as an appetizer or a light lunch in the winter season. Serve immediately after preparation, optionally enriched with finely grated Parmesan or a light touch of honey (optional).

Ingredients Used

Ingredients (14)

Servings:
4
  • Persimmon 2.7 szt.
  • Pomegranate (arils) 300 g
  • Fennel (bulb) 1 szt.
  • Leaf mix (baby spinach) 120 g
  • Roasted walnuts 80 g
  • Red onion 0.7 szt.
  • Olive oil 30 ml
  • Balsamic vinegar 15 ml
  • Dijon mustard 10 g
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Honey 15 ml
  • Parmesan (shredded) 40 g
💰 Szacowany koszt dania: ~26.06 PLN (6.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the nuts

1

Heat a dry skillet over medium heat. Add 80 g of shelled walnuts and toast for 3-4 minutes, stirring with a wooden spoon every 30 seconds, until the nuts are golden and release a strong aroma. Transfer to a countertop to cool and roughly chop by hand or with a knife into larger pieces.

Ingredients: Roasted walnuts
Use a pan with a diameter of 24-28 cm. Be careful — the nuts brown quickly and can burn. Roasting usually takes 3-4 minutes; a sign that they are ready is a golden color and a nutty aroma. If you don't have a pan, you can roast the nuts in the oven for 10 minutes at 180°C on a baking sheet.

Preparing the pomegranate

2

Cut the pomegranate in half. Holding one half over a bowl, hit the skin with a wooden spoon to release the seeds (arils) into the bowl. Remove the white membranes with your fingers. Set the cleaned seeds aside in a small bowl.

Ingredients: Pomegranate (arils)
Use a sharp knife and a cutting board. Work over a bowl of water if you're worried about splashing juice. The seeds should be bright and juicy; avoid hard, brown seeds.

Slicing persimmon and fennel

3

Wash 400 g of persimmons. Peel them if the skin is thick (you can also leave the thin, edible skin), then cut each fruit into 6–8 thin wedges (about 4–6 mm). Wash the fennel bulb (250 g), trim the root, and thinly slice into ribbons using a mandoline or a sharp knife (about 2–3 mm) to achieve delicate, crunchy slices.

Ingredients: Persimmon, Fennel (bulb)
Use a sharp knife and a cutting board. A mandoline will speed up the process and give you even slices of fennel; if you don't have one, use a very sharp knife and cut at a slight angle. If the skin of the persimmon is thin and juicy, you can leave it on.

Chopping onions and preparing the salad base

4

Thinly slice 100 g of red onion into half-moons (about 2–3 mm). Place 120 g of mixed leaves in a large salad bowl or on a flat platter — arrange the leaves as a base.

Ingredients: Red onion, Leaf mix (baby spinach)
Use a large, wide bowl (diameter 26–30 cm) or a flat plate to easily arrange the ingredients. If the onion is very sharp, you can blanch it for 30 seconds in hot water and immediately cool it down — this will reduce some of its sharpness.

Preparing the dressing

5

In a jar with a lid (or a small bowl), pour in 30 g of olive oil, 15 g of balsamic vinegar, 10 g of Dijon mustard, and 30 g of fresh lemon juice. Add 2 g of salt and 1 g of freshly ground black pepper. If you want a milder, sweeter dressing — add 15 g of honey (optional). Close the jar and shake vigorously for 20–30 seconds until the dressing becomes smooth and slightly thick (emulsion).

Ingredients: Olive oil, Balsamic vinegar, Dijon mustard, Lemon juice, Salt, Black pepper, Honey
Use a jar with a lid or a whisk for the dressing. Emulsifying (combining fat with water) requires speed and movement — shaking or a quick whisking will give a smooth dressing. If the dressing separates, shake again before use.

Salad assembly

6

On the base of the leaves, arrange the slices of persimmon and ribbons of fennel, evenly sprinkle 300 g of pomegranate seeds and slices of red onion. Sprinkle the cooled, slightly crushed 80 g of walnuts. Drizzle the prepared dressing gradually over the top: first 2/3 of the amount, gently mix with a silicone spatula or salad tongs, taste, and if necessary, finish with the remaining dressing.

Ingredients: Persimmon, Fennel (bulb), Pomegranate (arils), Red onion, Leaf mix (baby spinach), Roasted walnuts, Honey, Olive oil, Balsamic vinegar, Dijon mustard, Lemon juice, Salt, Black pepper
Use salad tongs or two large spoons, gently mix from the bottom to the top to avoid crushing the pomegranate seeds or pieces of persimmon. Add the dressing gradually — it's better to add more than to overdo it at the beginning.

Finishing and serving

7

Arrange the salad on a plate or leave it in a large bowl for serving. If using, sprinkle 40 g of Parmesan in shavings and gently drizzle with an additional teaspoon of honey (optional) for a glossy finish. Serve immediately to keep the leaves crisp.

Ingredients: Parmesan (shredded), Honey, Pomegranate (arils)
Use a vegetable peeler or grater to prepare thin shavings of parmesan. Add the cheese just before serving; parmesan and honey are optional — if you want a vegan version, skip both.

Fun Fact

💡

Fennel was valued in ancient times for its anise aroma; combined with fruits and nuts, it creates a harmonious contrast of winter flavors.

Best for

przystawka na przyjęcie zimowe lekki lunch świąteczne spotkanie w gronie przyjaciół

Tips

🍽️ Serving

Serve immediately on a light plate to highlight the colors. Add an extra serving of dressing on the table. For effect, you can sprinkle with fresh rosemary or mint (optional). Serve with a piece of crusty bread.

🥡 Storage

The salad tastes best fresh. If you need to store it, place the dressing in a jar separately and the nuts in a separate container in the fridge for up to 24 hours. Combine the ingredients just before serving to prevent the leaves and fruits from wilting. Freezing is not recommended.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Baked persimmons with ricotta-honey cream, almond crumble, and red orange sauce 90 min

Baked persimmons with ricotta-honey cream,...

Desserts
Fusion salad: roasted butternut squash with Brussels sprouts, fennel, and miso-lime dressing 60 min

Fusion salad: roasted butternut squash wit...

Salads
Sparkling clementine-persimmon cocktail with lavender foam (variant b719d4f8) 45 min

Sparkling clementine-persimmon cocktail wi...

Drinks
Quick Winter Salad with Persimmon, Pomegranate, and Toasted Nuts 20 min

Quick Winter Salad with Persimmon, Pomegra...

I'm not hungry
Fusion salad: roasted Brussels sprouts with persimmon, pomegranate, and miso-honey dressing 50 min

Fusion salad: roasted Brussels sprouts wit...

Salads
Autumn salad with roasted pumpkin, caramelized onion, pomegranate, and tahini-honey dressing 50 min

Autumn salad with roasted pumpkin, caramel...

Salads

Recipe Categories

Salads
Salads in: Valentine's Day

Fresh and healthy salads that will be a perfect complement to a Valentine's Day dinner.

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama