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Spring Greens with Persimmon and Pomegranate Seeds

Spring Greens with Persimmon and Pomegranate Seeds

Image credit to: Beth Harris


  • 5 oz spring greens
  • 2-3 persimmons
  • 1/2 cup pomegranate seeds
  • 1 Tbsp lemon juice
  • 3 Tbsp olive oil
  • Mint leaves
  • Salt and pepper
  • 4 oz Feta or goat cheese (optional)


Check to see if your persimmons are Fuyu or Hachiya. If using Haciya ensure that they are very ripe and cut into bite sized pieces. Fuyu persimmons should be peeled and sliced into bite sized wedges.

Place salad greens in bowl and toss with lemon juice, olive oil and salt and pepper to taste. Spread greens on serving platter or wide bowl. Distribute persimmon, pomegranate seeds, mint leaves and cheese (if using) on top. Drizzle with additional olive oil as desired and sprinkle with salt and pepper.

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