Golden persimmon stars scattered over peppery rocket with ruby pomegranate seeds, dried cranberries, crumbled feta and toasted hazelnuts: this colourful festive salad looks like Christmas on a plate. Ready in just 10 minutes, it will brighten up your Christmas table or buffet.
Festive Salad with Persimmon Stars: An Easy Christmas Side Salad
The secret to making this salad look so festive is surprisingly simple: I cut the persimmons into stars with a small cookie cutter. It only takes a few minutes, but those bright orange stars against the green rocket turn an everyday salad into something special enough for Christmas Day. It’s also a fun job to hand over to little helpers in the kitchen.
This festive salad recipe is made with juicy persimmons and rocket, I added hazelnuts and pomegranate for a bit of crunch, as well as cranberries for a bit more sweetness. I like to serve the balsamic dressing on the side but you can of course mix it in. For a vegan option, you can easily omit the feta cheese.
Want a show-stopping centrepiece? Try my Christmas Salad Wreath. For a different twist with burrata, try this Persimmon Salad.
Why You’ll Love This Festive Salad
- Ready in 10 minutes: no cooking, just slicing and assembling, so it’s perfect when the oven is full on Christmas Day.
- Instantly festive: star-shaped persimmons, ruby pomegranate seeds and cranberries make it look like Christmas on a plate.
- Light and fresh: peppery rocket and a tangy balsamic dressing cut through rich roasts, stuffing and gravy.
- Easily vegan: simply leave out the feta or use a plant-based alternative.
- Buffet-friendly: it looks great on a Christmas or Boxing Day buffet, and the dressing can be served on the side.
Festive Salad Ingredients
- Persimmons: also sold as Sharon fruit or khaki. Choose ones that are bright orange and just slightly soft. They’re at their best from October to January and are rich in fibre, vitamins A, C and B6, potassium and manganese.
- Rocket: its peppery bite balances the sweet fruit. Baby spinach or mixed leaves also work.
- Pomegranate seeds: for colour and juicy crunch. A tub of ready-prepared seeds saves time.
- Hazelnuts: toast them for extra flavour. Walnuts, pecans or pistachios are good swaps.
- Dried cranberries: add a festive sweetness. Try dried cherries for a change.
- Feta cheese: salty and creamy. Goat’s cheese is a lovely alternative.
- Balsamic dressing: Dijon mustard, extra virgin olive oil, balsamic vinegar, maple syrup and grated garlic, whisked together.
How to Cut Persimmon Stars
Cutting the persimmons into stars is the simple trick that turns this into a festive salad.
- Wash the persimmons and pat them dry. There’s no need to peel them, as the skin is thin and edible.
- Remove the leafy top, then slice the persimmons crossways into rounds about 5mm thick.
- Press a small star cookie cutter (about 4–5cm) into each slice to cut out a star.
- Don’t waste the offcuts: chop them and scatter them through the salad, or eat them as a snack.
How to Make This Festive Salad Vegan
This festive salad is vegetarian, and it’s easy to make vegan. Leave out the feta or swap it for a plant-based feta-style cheese. The dressing is already vegan because it uses maple syrup rather than honey. For extra creaminess, add a few slices of ripe avocado just before serving.
Make-Ahead and Serving Tips
- Make ahead: whisk the dressing up to 3 days ahead and keep it in a jar in the fridge. Toast the hazelnuts a day or two ahead and store them in an airtight container.
- Prepare the stars: cut the persimmon stars a few hours ahead, cover and chill.
- Assemble at the last minute: the assembled salad keeps in the fridge for a couple of hours, but add the dressing just before serving, or serve it on the side, so the rocket stays crisp.
- Serve it with: your Christmas roast, a nut roast or a festive buffet. It’s also a light, fresh starter.
I hope you enjoy this festive salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Festive Salad FAQs
Yes. Sharon fruit is a variety of persimmon. Most persimmons sold in UK supermarkets are a non-astringent type, so you can eat them while they’re still slightly firm, which makes them ideal for cutting into stars.
No. The skin is thin and edible, and it helps the stars hold their shape. Just wash the fruit and remove the leafy top.
Firm mango, pear, or slices of clementine or orange all work well. Mango and pear can be cut into stars in the same way.
You can prepare the components a few hours ahead and keep them covered in the fridge. The dressing keeps for up to 3 days. Add the dressing just before serving so the rocket doesn’t wilt.
Yes. It makes a light, colourful starter for 4 people. Arrange it on individual plates and serve the balsamic dressing on the side.
Festive Salad
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 2 to 3 persimmons
- 2 handfuls of rocket
- 30 g hazelnuts
- 30 g dried cranberries
- 100 g feta cheese
- 40 g pomegranate seeds
DRESSING:
- 1/2 tsp Dijon mustard
- 3 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1/2 Tbsp maple syrup
- 1 garlic clove – grated
Instructions
- Cut persimmons into thin slices. Using a star shaped cookie cutter, cut out persimmon stars. Alternatively you can also cut each persimmon slice in quarters.
- Place rocket in a serving dish. Add chopped hazelnuts, cranberries, crumbled feta cheese, persimmon and pomegranate seeds.
- Make dressing by whisking together Dijon mustard, olive oil, balsamic vinegar, maple syrup and grated garlic clove.
- Serve salad with the dressing on the side.
Nutritional Information
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