Mixed Salad with Persimmons, Fennel, Pomegranate Seeds & Glazed Pecans

This is a beautiful salad and one of my favorites to make during the fall & winter when persimmons are in season and readily available (and delicious). This salad is a festive touch for the Thanksgiving table and one that everyone will pile onto their plate even though it is one of the healthier options – it has a lot of flavor and pizazz and even kids like this salad.


  • 10-ounce container of spring mix green
  • Optional: add a cup or two of arugula. I personally love arugula.
  • ½ of bulb of fennel; thinly sliced
  • 1 ripe persimmon; thinly sliced
  • ½ cup of pomegranate seeds
  • ¾ cup of glazed pecans.  (you can buy glazed pecans at most natural food stores or farmer’s markets – just make sure they are vegan. Or you can purchase raw pecans, toss in 2 tablespoons of maple syrup and toast in the oven at 350 degrees for about 10-15 minutes)
  • ½ cup of crumbled vegan feta cheese (I like Violife brand – it’s amazing).


  • ½ cup of olive oil
  • 4 Tablespoons red wine vinegar
  • 2 Tablespoons lemon juice
  • ½ tsp honey
  • 1 garlic clove, minced
  • 1/8 tsp cayenne pepper (more if you like it spicy)
  • ½ tsp salt


  1. Layer large salad bowl with spring greens and arugula and top with fennel, persimmon and pecans. Sprinkle pomegranate seeds on top and then top with crumbled feta. 
  2. Toss the salad with the dressing; adding a little at a time until you reach your desired amount of dressing. 


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