Back in 2012, Martha Stewart appeared as a guest on the hilarious NPR program “Wait, Wait…Don’t Tell Me.”  The show is always worth a listen and Stewart’s exchange was especially rich.  At one point, responding to a question by Peter Sagal asking how she would describe herself, she explains that she is a teacher, because, among other things, “people want to know how to do practical and everyday things like how to get the pomegranate seeds out of a pomegranate.”

Stewart details how to perform this task and Sagal follows up by asking if she could resist correcting someone who was removing the seeds incorrectly. She couldn’t, but insists that upon receiving her advice the hapless pomegranate seeder “will love me forever… Because I have solved a problem, a lifelong problem of how to get the (bleep) oh, excuse me…The seeds out of a pomegranate.”

Pomegranates, gorgeous and plump, emit a siren call to me at the supermarket.  Once home, our relationship quickly turns as I attempt to remove those alluring seeds from a fruit that has no desire to give them up.  I won’t argue with Stewart: (bleeping) pomegranate seeds…

Despite the challenge of preparing this fruit, I love the flavor and the aesthetic beauty of those jewel-like seeds especially when paired with one of my favorite autumn fruits, the Fuyu persimmon.  Chunks of sweet persimmon are the ideal complement to tart pomegranate seeds and the two together create a truly stunning salad.  With toasted walnuts adding crunch and a simple honey-sherry vinaigrette, this is a show-stopping first course and a refreshing way to begin a feast.

This recipe is part of the menu for Minced Thanksgiving 2015.  For even more turkey day preparation, follow me on Instagram, Facebook, Twitter and Pinterest; I’ll be using the hashtag #mincedthanksgiving and hope you’ll use it as well to share any Minced blog creations, your favorite dishes, and your best holiday memories with me.

Additional salad ideas for your Thanksgiving table:
Beet Tartare
Poached Pear and Gorgonzola Salad
Jeweled Beet, Goat Cheese and Arugula Salad
Moroccan Orange and Blood Orange Salad

Persimmon and Pomegranate Salad with Honey-Sherry Vinaigrette
Printer Friendly Recipe
Serves 4

Use Fuyu persimmons for this salad. Available from October through February, Fuyu persimmons are orange in color and have a firm texture.

For the vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons minced shallot
1 tablespoon honey
Salt, to taste
Freshly ground black pepper, to taste

For the salad:
2 Fuyu persimmons, leaves removed, cut into bite-size wedges
1/3 cup pomegranate seeds
½ cup toasted walnuts
6 cups mixed greens

To make the vinaigrette, whisk the olive oil, vinegar, shallot and honey together in a small bowl. Season to taste with salt and freshly ground black pepper.

Place the mixed greens in a large bowl. Pour ½ of the dressing over the greens and toss to coat. Add more dressing if needed.   Divide the greens between 4 plates and top each with persimmon wedges, pomegranate seeds, and toasted walnuts. Serve immediately.