No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Persimmon and Pomegranate Salad with Arugula and Hazelnuts

This recipe adapted from Suzanne Goin's "Sunday Suppers at Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005).

  • Servings: 6
  • Yield: Serves 6
Persimmon and Pomegranate Salad with Arugula and Hazelnuts


  • 2/3 cup hazelnuts, blanched
  • 1 tablespoon plus 1 teaspoon hazelnut oil
  • Coarse salt and freshly ground pepper
  • 1 tablespoon finely chopped shallots, plus 2 small shallots, thinly sliced
  • 3 tablespoons fresh pomegranate juice, plus 1/3 cup pomegranate seeds
  • 1 tablespoon sherry vinegar
  • 2 teaspoons rice vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 small Fuyu persimmons, thinly sliced
  • 1/2 lemon, for juicing
  • 1/2 pound arugula


  1. Preheat oven to 375 degrees. Spread hazelnuts on a baking sheet; toast, stirring once, until fragrant and lightly browned, 8 to 10 minutes. Let cool; coarsely chop nuts, and toss with 1 teaspoon hazelnut oil and salt.

  2. In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars, and salt; let stand 5 minutes. Whisk in olive oil and remaining 1 tablespoon hazelnut oil.

  3. In a large bowl, toss persimmons, sliced shallots, and pomegranate seeds with dressing; season with salt, pepper, and a squeeze of lemon. Gently toss with arugula. Arrange salad on a serving platter, and garnish with hazelnuts. Serve immediately.

Reviews (0)

Related Topics