Arugula Salad with Arils, Persimmons and Pomegranate Vinaigrette

  • Yield: 2 to 3 servings


2/3cup blanched hazelnuts
4teaspoons hazelnut oil
Juice from 1 large pomegranate or 3 tablespoons pomegranate juice
1tablespoon finely diced shalot, plus
1tablespoon sherry vinegar
2teaspoons rice vinegar
3tablespoons extra virgin olive oil
2small Fuyu persimmons, thinly sliced
2small shallots, thinly sliced
1/3cup fresh pomegranate arils (1 large pomegranate)
1/2 lemon, for juicing
1/2pound arugula
Kosher salt and freshly ground pepper, to taste


  1. Hazelnuts: Preheat oven to 375F. Spread the hazelnuts on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until they smell nutty and are lightly browned. Remove from heat. When the nuts have cooled, coarse-chop them and toss them with 1 teaspoon hazelnut oil and a generous pinch of salt.
  2. Vinaigrette: Prepare fresh pomegranate juice.* Place the diced shallot, pomegranate juice, both vinegars and 1/2 teaspoon salt in a bowl, and let sit 5 minutes. Whisk in the olive oil and the remaining hazelnut oil. Taste for balance and seasoning.
  3. Salad: In a large salad bowl, toss the persimmons, sliced shallots and fresh pomegranate arils with the dressing. Season with salt, pepper and a squeeze of lemon. Gently toss in the arugula and taste for seasoning. Arrange the salad on a platter, and scatter the hazelnuts over the top.

* For 1/2 cup of juice, cut 1 large POM Wonderful Pomegranate in half and juice it with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Recipe by Chef Suzanne Goin, Lucques, A.O.C. and Tavern Restaurants, Los Angeles / POM Wonderful



Nutritional Info *per serving

  • Calories 480
  • Fat 37g
  • Cholesterol 0mg
  • Sodium 150mg
  • Carbohydrate 36g
  • Fiber 9g
  • Sugars 20g
  • Protein 7g