Persimmon Salad with Pomegranate Fig Dressing

Persimmon Salad with Pomegranate Fig Dressing

Our persimmon series continues with this hearty Persimmon Salad with Pomegranate Fig Dressing.

Every bite is packed with complementary sweet and savory flavors with a satisfying crunch from the greens and fresh persimmon. Try it while they’re still in season!

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Persimmon Salad with Pomegranate Fig Dressing

Persimmon Salad with Pomegranate Fig Dressing

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Salads, quick meals, easy lunch left overs
  • Method: Baking


Persimmon Salad with Pomegranate Fig Dressing



For the Dressing

  • 1 dried fig, fruit scooped out and skin discarded
  • Zest of one lemon
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 tbsp pomegranate molasses
  • 1/8 tsp dried rosemary
  • Pinches of ground cinnamon, salt, and ground black pepper

For the Salad

  • 1 large Fuyu persimmon, peeled and chopped, thinly sliced, or cut into matchsticks
  • 3 cups baby spinach or spring mix, loosely packed
  • 2 heaping tbsp crumbled blue cheese (omit for vegan option)
  • 2 heaping tbsp homemade dried cranberries
  • 2 tbsp chopped pistachios

For the Chicken

  • 1 chicken breast (omit for vegan option)
  • 2 tsp lemon juice
  • 1 tsp avocado or extra-virgin olive oil
  • 1/8 tsp dried rosemary
  • Pinch each salt and ground black pepper


For the Dressing

  1. Add lemon zest and fig to a small bowl and mix together with the back of a spoon or rubber spatula. The fig will be very sticky and thick. Slowly add the lemon juice and continue working the mixture together to form a thinner paste. This prevents lumps of fig in the dressing. 
  2. Add the fig paste and all other dressing ingredients to a bullet blender or mason jar and pulse or shake until well combined. Set aside. 

For the Chicken

  1. Line a rimmed baking sheet with foil and place a rack on top. Preheat oven to 400 degrees F with oven rack at center position.
  2. Divide chicken breast (lobe and tip), divide oil and lemon juice between the two pieces, coating all sides. 
  3. Place chicken breasts on rack of the prepared pan (if you don’t have a rack, just use foil-lined pan. Sprinkle with salt, pepper, and rosemary. Bake for 25-30 minutes, or until meat thermometer reads 160 degrees F. 
  4. Transfer to a plate and loosely tent with foil. Let rest 15-20 minutes before slicing.

Putting it Together

  1. Divide greens between two plates and top each with a sliced half chicken breast, persimmon, cranberries, blue cheese, and pistachios. Serve dressed or with dressing on the side. 
  2. Dressing keeps for up to 5 days, refrigerated in an airtight container.

Keywords: persimmon salad, quick meals, easy lunch left overs, grilled chicken, blue cheese, cranberries, figs, fig dressing, pomegranate, vegan option, paleo option, grain-free


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