# Fall Apple, Persimmon, Pomegranate, Walnut & Date Salad

> Crisp apples, firm persimmons, and juicy pomegranate meet chewy dates and earthy walnuts in this simple fall salad. Mild olive oil, fresh lemon, and a little flaky salt bring the fruit into balance—a bright addition to the High Holiday table.

- URL: https://www.chezjk.com/recipes/high-holiday-autumn-fruit-date-salad
- Author: Jonathan Katzman
- Cooked and photographed: 2022-10-02
- Recipe updated: 2026-10-23
- Serves: 4 servings
- Tags: vegetarian, vegan, gluten-free, paleo, dairy-free

![Fall Apple, Persimmon, Pomegranate, Walnut & Date Salad](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F04c3dee0d656336d.jpg)

## Apple, Persimmon, Pomegranate, Walnut & Date Salad

Crunchy apples and walnuts contrast with chewy dates and juicy pomegranate. Lemon and salt temper the sweetness, while a restrained amount of olive oil gives the fruit a light gloss.

### Ingredients

- 2 medium crisp apples, preferably one sweet-tart red apple and one Granny Smith
- 2 medium firm-ripe Fuyu persimmons
- 1/2 cup pomegranate arils
- 6 Medjool dates
- 1/2 cup raw walnut halves, broken into large pieces
- 1 1/2 tablespoons fresh lemon juice, plus more to taste
- 1 tablespoon mild extra-virgin olive oil
- 1/4 teaspoon flaky sea salt or smoked flaky salt, plus more to taste

### Instructions

1. Core the apples, leave their skins on, and cut into roughly 1/2- to 3/4-inch chunks. Put in a mixing bowl and toss with 1 tablespoon of the lemon juice to limit browning.
2. Remove the persimmon calyxes and any seeds, then cut the fruit into chunks similar in size to the apples. Leave tender skins on; peel only if tough.
3. Pit the dates and cut each into 4 to 6 pieces. Separate any pieces that stick together so they distribute throughout the salad.
4. Add the persimmons, dates, pomegranate arils, and walnuts to the apples. Drizzle with the olive oil and remaining 1/2 tablespoon lemon juice, then fold gently until lightly coated.
5. Taste a bite containing both apple and date. Add a little more lemon if the salad tastes overly sweet, then finish with the flaky salt just before serving.

### Notes

- Use Fuyu persimmons that yield slightly but still slice cleanly. Firm Hachiya persimmons are astringent and unsuitable here.
- If using smoked salt, start with half the amount and increase to taste so the smoke does not overwhelm the fruit.

## Overall Timing / Workflow

Preparing the other ingredients before cutting the apples keeps the fruit fresh and minimizes browning.

### Instructions

1. 0:00 — Measure the pomegranate arils and walnuts, pit and cut the dates, and trim and chop the persimmons.
2. 0:10 — Cut the apples and immediately toss with lemon juice.
3. 0:15 — Fold in the remaining ingredients, dress lightly, and taste for acidity.
4. 0:20 — Transfer to a serving bowl and finish with flaky salt.

## Plating

A shallow bowl displays the contrasting colors and keeps the smaller pomegranate arils from disappearing beneath the larger fruit pieces.

### Instructions

1. Spoon the salad into a wide, shallow serving bowl or four small bowls.
2. Redistribute a few walnuts and pomegranate arils over the surface, including any that have settled at the bottom of the mixing bowl. Finish with the measured flaky salt and serve promptly.

## Leftover Path

Brief refrigerated storage preserves the fruit, although the walnuts soften and the apples gradually lose their crispness.

### Instructions

1. Refrigerate leftovers in an airtight container and eat within 2 days; the salad is best on the day it is made.
2. Before serving again, gently toss to redistribute the juices and add a small squeeze of lemon if needed.
3. For advance preparation, keep the walnuts separate and add them with the oil and salt shortly before serving.

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From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.