Fuyu persimmon, fennel and pomegranate salad
Prep time
Total time
This is the perfect addition to your holiday table. Bright, refreshing and full of flavor!
Serves: 4
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon honey
  • 3 tablespoon extra-virgin olive oil
  • kosher salt and pepper to taste
  • 1 medium head of fennel, trimmed and very thinly sliced with a mandoline or vegetable peeler, reserve the fronds for garnish
  • 2 fuyu persimmons, peeled, and thinly sliced
  • ½ cup lightly packed flat leafed parsley
  • ½ cup pomegranate seeds
  1. Combine the lime juice and honey in a small bowl and whisk to dissolve the honey, slowly drizzle in the olive oil and season to taste with salt and pepper.
  2. In a large bowl, toss the persimmons with the fennel, parsley and pomegranates with the dressing to coat. Sprinkle the reserved fennel fronds over the top and garnish with additional pomegranates if desired.
Recipe by Scaling Back at https://www.scalingbackblog.com/fennel-persimmon-and-pomegranate-salad/