• Sumo

Exotic fruits make this salad more than a salad; it’s an adventure. But if finding these tropical specialties is difficult in your community, opt for more common fruits such as mango and regular oranges!

Persimmon, Blood Orange and Pomegranate Salad Recipe

Prep Time: 50 minutes

Total Time: 50 minutes

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  • 1 Pomegranate
  • 2 Large, ripe Fuyu Persimmons, Mangos or Papayas
  • 5 Cups Arugula, Baby Spinach or Mixed Salad Greens
  • 6 Tablespoons Green Onion, thinly sliced
  • 4 Blood Oranges Peeled and thinly sliced
  • 1/3 Cup Olive Oil
  • 1/4 Cup Red or White Wine Vinegar
  • 3 Tablespoons Pine Nuts, toasted
  • 1 1/2 Teaspoons Blood Orange Peel, shredded
  • 2 Tablespoons Blood Orange Juice
  • 1 Tablespoon Honey
  • 1/2 Large Shallot, roughly chopped
  • 1/2 Teaspoon Dijon Mustard
  • Pinch Cinnamon, Allspice, and Black Pepper


  1. Break the pomegranate apart into quarters. Immerse each quarter in a bowl of cool water and use your fingers to loosen the seeds. Discard peel and membrane then drain the seeds.
  2. Cut one persimmon, mango or papaya in half, remove cores, and chop into half-inch thick slices.
  3. In a large bowl, combine the salad greens and green onion. Set Aside.
  4. Build Pine Nut-Persimmon Vinaigrette by cutting the remaining persimmon, mango or papaya in half and removing the core. Scoop out the meat and discard the skin. Place meat in a blender or food processor together with blood orange peel, blood orange juice, honey, shallot, dijon mustard, cinnamon, allspice and dash of pepper. Cover and blend until smooth.
  5. Drizzle 1/2 cup of vinaigrette over the top of the salad greens and toss to coat.
  6. Divide onto chilled salad plates and arrange persimmon and blood orange on top of greens. Sprinkle with pomegranate seeds and serve with a side of vinaigrette.