Persimmon, pomegranate and poppy seed salad

Add some persimmon to your salad for a perfect pop of sunshine. In this recipe they make a magic match with the tartness of the goat cheese and the crunch of the pomegranate seeds.

  • 15 mins preparation
  • Serves 4
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  • 1/4 cup white vinegar
  • 2 1/2 tbsp white sugar
  • 1/2 tsp salt
  • 1/2 tsp mustard powder
  • 1/2 tsp grated onion
  • 1/2 cup olive oil
  • 1/2 tbsp poppy seeds
  • 2 persimmons, thinly sliced
  • 1/2 telegraph cucumber, thinly sliced
  • cos lettuce leaves
  • butter-crunch or iceberg lettuce leaves
  • 100 g soft goat cheese
  • 1/2 cup pomegranate arils
  • snow peas
  • fresh herbs such as mint or pea shoots


  • 1
    Make the dressing. Combine the vinegar, sugar, salt, mustard powder, grated onion, olive oil and poppy seeds in a jar, then shake to mix. Set aside.
  • 2
    Slice the persimmons and cucumber.
  • 3
    On a large platter arrange the lettuce leaves, then add the sliced persimmons and cucumber. Scatter on the goat cheese, pomegranate arils, snow peas and herbs.
  • 4
    Drizzle with dressing and serve.