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Cozy Persimmon Pomegranate Salad with Whipped Feta in 20 Minutes

persimmon pomegranate salad with whipped feta - featured image
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A quick and easy salad featuring creamy whipped feta, sweet persimmons, tart pomegranate seeds, and crunchy pistachios. Perfect for cozy evenings or holiday gatherings, this dish comes together in under 20 minutes.

Ingredients

Scale
  • 8 ounces feta cheese, preferably in brine
  • 2 ounces cream cheese, softened
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic, minced (optional)
  • Pinch of black pepper
  • 5 ounces arugula (or baby spinach)
  • 2 ripe Fuyu persimmons, thinly sliced
  • 1/2 cup pomegranate seeds
  • 1/4 cup toasted pistachios, roughly chopped
  • 1/4 cup dried cranberries (optional)
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey (or maple syrup for vegan)
  • Salt and pepper to taste

Instructions

  1. Make the whipped feta: Crumble the feta into the bowl of your food processor. Add the softened cream cheese, olive oil, lemon juice, minced garlic (if using), and a pinch of black pepper. Pulse a few times to break everything up, then let it run for about 30 seconds. Scrape down the sides with a spatula, then run it again for another 20-30 seconds until smooth, creamy, and fluffy. If too thick, add another tablespoon of olive oil and pulse again. Set aside.
  2. Prep the persimmons: Wash the persimmons gently. Cut off the top green stem, then slice them into thin rounds, about 1/4 inch thick. If large, cut rounds in half. Set aside.
  3. Toast the pistachios: If not already toasted, add pistachios to a dry skillet over medium heat. Shake occasionally and toast for 2-3 minutes until fragrant and slightly golden. Remove from heat and let cool.
  4. Make the dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, and a pinch of salt and pepper. Taste and adjust seasoning. Set aside.
  5. Assemble the salad: Spread the whipped feta onto a large serving platter or individual plates. Use the back of a spoon to create a swirl pattern. Arrange arugula on top of the feta, leaving some feta visible around the edges. Layer persimmon slices over the arugula. Sprinkle pomegranate seeds, toasted pistachios, and dried cranberries (if using) over the top.
  6. Drizzle and serve: Drizzle the dressing over the entire salad. Finish with a final drizzle of olive oil and a pinch of flaky salt if desired. Serve immediately.

Notes

For best results, let cream cheese and feta come to room temperature before whipping. Assemble salad just before serving to keep arugula crisp. If making ahead, prep components separately and store in the fridge.

Nutrition

Keywords: persimmon salad, pomegranate salad, whipped feta, fall salad, winter salad, quick salad, easy salad, holiday salad

Find it online: https://goldensimmer.com/cozy-persimmon-pomegranate-salad-with-whipped-feta-in-20-minutes/