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Persimmon - Pomegranate Salad with Goat Cheese & Pistachios

This fall salad is guaranteed to impress your guests.
Author New School of Cooking



  • 1 medium shallot minced
  • 1 T. sherry vinegar
  • 1 tsp. pomegranate molasses look in your ethnic isle at the grocery store
  • ¾ tsp. salt or to taste
  • ½ tsp. freshly ground pepper
  • 3 T. olive oil


  • 6 generous handfuls of spicy mixed greens
  • 2 fuyu persimmons not Hachiya
  • ½ C. pistachios toasted
  • 1 pomegranate seeded
  • 4 oz. soft goat cheese crumbled (make sure goat cheese is cold otherwise it will blend into the dressing)


  1. In a mixing bowl, mix the shallots, vinegar, molasses, salt and pepper. Allow to macerate for a few minutes. Stir in the olive oil.
  2. Add the greens and toss. Taste and adjust seasonings.
  3. Add half the pistachios, pomegranate and goat cheese and lightly toss. Transfer to a serving platter and add remaining ingredients on top.

Recipe Notes

Serves 6