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Persimmon, Pomegranate and Ricotta Salad

Course: Salad
Cuisine: Mediterranean
Author: Gaby


For the salad

  • 1 handful baby arugula
  • 1 handful butter lettuce
  • 1 handful red leaf lettuce
  • 2 persimmons washed and cut into bite sized wedges
  • 1 pomegranate seeds removed and rinsed
  • 1/3 cup fresh ricotta cheese

For the dressing

  • 1/4 cup red wine vinegar
  • 1 teaspoons honey
  • 1/3 cup olive oil
  • Kosher salt and freshly cracked black pepper to taste


For the salad

  • In a large salad bowl combine various greens, persimmons, pomegranate seeds and toss to combine. Sprinkle the fresh ricotta cheese over the top of the salad and drizzle with the dressing as needed. Toss to combine and season with salt and pepper as needed.

For the dressing

  • Whisk together the red wine vinegar, honey and olive oil until emulsified. Season with salt and pepper as needed. Set aside for serving


Persimmons are one of my favorite fall produce items! They can be eaten just like an apple. If you can't find them at your local market you can easily replace them with apples in this recipe.