I love the fall and winter time, when some of my favorite fruits are in season! Pomegranates and persimmons not only add bold, bright colors to a salad, but they also are a great combination of sweet and tangy/tart, making this salad a perfect side dish for your Thanksgiving feast!
Using your Bull BBQ to grill the persimmon slices for this salad will give them a unique, smoky, caramelized flavor, perfectly balancing out all the delicious flavors in this salad. Who says winter salads have to be boring? I guarantee this salad will have your dinner guests raving and wanting more! Better yet, print this recipe on decorative paper and have it ready to hand out to your guests, a guaranteed hit!
I absolutely LOVE grilling fruit for my salads. The hot flames from the grill caramelize the sugars from the fruit, taking the raw, sweet fruit to the next level in flavor and texture. I prefer salty over sweet any day of the week, so combining the sweet grilled flavors of the persimmon with the saltiness of the feta cheese and sea salt, creates a flavor bomb in your mouth!
- When it comes time to purchase your persimmons, make sure to grab the Fuyu persimmon. These small, apple-like persimmons are great to eat raw and especially in winter salads. Leaving the skin on and slicing into pieces like an apple for a salad is perfectly fine. The skin can also be removed as well, using a paring knife or a peeler.
- Hachiya persimmons, a larger, more narrow persimmon with a pointed bottom are used in baking. For best results, let these persimmons ripen until super soft before using. The ripe, flesh of the fruit can be pureed, placed in a plastic ziplock bag, and stored in the freezer to hold until time to make those delicious, spiced persimmon cookies for the Holiday season.
- There are many ways to de-seed a pomegranate without it looking like a crime scene in your kitchen! This you-tube video demonstrates the fastest way to clean a pomegranate. I suggest placing the bowl in the bottom of the sink for easy clean up. If you have more time, there is the peeling technique, which I prefer to do. As I open and unfold the wedges, it is as though I have discovered a treasure, with beautiful ruby red jewels awaiting to be devoured. Whichever way you decide, this is one labor of love that in my opinion, has delicious results!
This week on the menu, grilled persimmon slices, paired with tangy pomegranate seeds, salty feta cheese, thinly sliced red onion, earthy toasted walnuts and frisee lettuce, topped with a honey-champagne vinaigrette.
- Try experimenting with other winter greens for additional flavors. I will often interchange my greens, using bitter arugula leaves, sweet butter lettuce, or various chicory leaves, such as radicchio, belgium endive or Treviso.
- I love grilling my chicories, giving the bitter lettuces additional flavors. Before grilling, dress the chicory with extra virgin olive oil, balsamic vinegar along with salt and pepper, grill over intense heat on your Bull BBQ and this salad just entered a whole new dimension in flavor and texture!
- For the Vinaigrette:
- ¼ cup champagne vinegar
- 1 tablespoon honey
- ½ cup extra virgin olive oil
- ½ teaspoon fleur de sel, coarse sea salt
- Freshly ground pepper
- For the Salad:
- 4 medium Fuyu persimmons, sliced into ¼” rounds
- 5 cups frisee, or lettuce of choice
- ½ cup pomegranate seeds
- ½ cup thinly sliced red onion
- ½ cup crumbled feta cheese
- ¼ cup walnuts, toasted in oven
- For the Dressing: Whisk together all ingredients and set aside.
- For the Grilled Persimmons: Turn the Bull Grill on high to preheat. After 5 minutes, use the Bull Dual Handle Mega Monster Brush to remove any residue.
- Oil the grill grates before placing the persimmons down to avoid sticking.
- Place the persimmon slices down and do not move, allowing nice grill marks to form. After 4 minutes, flip over and finish. Total time 8 - 10 minutes.
- For the salad: Preheat oven to 350 degrees.
- Place the walnuts on a baking sheet and toast for about 8 - 10 minutes. Keep an eye on them so they do not burn! Once done, remove and allow to cool.
- See notes above for cleaning the pomegranate.
- In a large bowl add the cleaned frisee lettuce.
- Next add the thinly sliced red onion, feta cheese, pomegranate seeds, toasted walnut and grilled persimmon rounds, cut down into smaller pieces or leave whole with the salad mix on top.
- Pour the vinaigrette over the salad ingredients and mix well.
- To plate, divide the salad evenly between four plates and enjoy!
♥ Chef Amy
Love the fresh crunchy sound of this recipe. Persimmons abound in Lodi, there for the picking in many yards! Great Thanksgiving idea!