Cook: Persimmon, Pomegranate & Quinoa Salad

This persimmon, pomegranate and quinoa salad is as tasty as it is beautiful! Thanks to our friend and food blogger, Jerry, for the salad art.


1 medium beet
2 fuyu persimmons
1 pomegranate
1/4 cup pecans
2 ounces baby arugula
1/4 cup cooked quinoa
1 1/2 teaspoons olive oil
2 teaspoons balsamic vinegar
salt and pepper to taste


Yield: 2 servings

Total Time: 1 hour, 20 minutes
Prep time: 10 minutes
Cook time: 1 hour, 10 minutes

1. Wash and trim beet and wrap it in foil. Place it on a baking sheet and roast it for about an hour at 375 degrees until fork tender.
2. Trim 2 fuyu persimmons, then cut them into wedges.
3. Prep 1 pomegranate. Cut the pom into wedges then submerge it in a large bowl of water. Pop out the arils, which will sink to the bottom. You’re only going to need 1/4 cup of arils for this recipe, but if you want to use more, go for it.
4. Take 1/4 cups of whole pecans and simply spread them in a baking pan and bake at 350 degrees until golden brown, stirring once. Generally, nuts will be toasted in 6-10 minutes. Remove and let cool.
5. In a large mixing bowl, combine the persimmons, pomegranate arils, 2 ounces arugula, 1/4 cup cooked quinoa (it should be cold), pecans, 1 1/2 teaspoons olive oil, and 2 teaspoons balsamic vinegar. Toss until all ingredients are coated. Then just salt and pepper to taste.

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