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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


  • 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.

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