Persimmon & Pomegranate Salad with Pecan-Coated Goat Cheese

This colorful fall salad pairs two fall treasuresthe persimmon and the pomegranate. If you have wee ones, put them to work seeding the pomegranate. Fill a deep bowl with water, cut the pomegranate in half, and show them how to keep their hands below water while they work. The seeds will drop to the bottom, and the peel will float to the top, and you’ll have a neat and happy helper come mealtime.


  • 1 tablespoon shallot, minced
  • 1/4 cup Champagne vinegar
  • 3 tablespoons extra virgin olive oil, extra virgin
  • 1 tablespoon pomegranate molasses (or honey)
  • sea salt and freshly ground black pepper, to taste
  • 12 pecan halves, toasted
  • 4 ounces young goat cheese, softened
  • 6 cups salad greens
  • 1 fuyu persimmon, sliced in half and then into thin wedges
  • 1 pomegranate, seeds removed and reserved


  • Preheat oven or toaster oven to 350°F.
  • Shake together shallot, vinegar, olive oil, molasses,  salt and pepper in a tight-sealing jar. Set aside.
  • Place the pecans in a zip-top plastic bag, and gently crush with a rolling pin until they’re the texture of coarse sand. Cut the goat cheese into 8 pieces, and shape each into a fat disc. Press into the pecans to coat on both sides, and place on a foil-lined baking sheet. Bake for 8 minutes.
  • Toss together greens and persimmons in a salad bowl. Give the dressing one more shake, and pour it over the top. Toss to mix, and portion out onto 4 salad plates. Top each serving with 2 slices goat cheese rounds, and sprinkle evenly with pomegranate seeds.
Servings: 4
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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