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Citrus, fennel and persimmon salad

This light and fresh salad pairs perfectly with a heavier meal. Topped with in-season persimmons, but can be swapped out if necessary.


  • 1 fennel bulb, thinly sliced
  • 1 navel orange, peeled and thinly sliced
  • 1 ruby red grapefruit, peeled and thinly sliced
  • 4 Fuyu persimmons, sliced
  • 1 bunch of mint, torn
  • Handful of pomegranate seeds
  • 1/4 cup extra virgin olive oil
  • 1 lime juiced
  • 1/2 lemon juiced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper


  1. This salad comes together quite quickly so it’s great for a brunch when time might not be on your side. You can even prep all your ingredients the night before and assemble them in the morning.
  2. To a large mixing bowl add fennel, orange slices, grapefruit slice, persimmon slices, mint, and pomegranate seeds and toss.
  3. To make the dressing simply add olive oil, lime and lemon juice, salt, and pepper to a bowl and whisk until combined.
  4. Pour dressing over salad and gently toss. Arrange salad on a serving platter and enjoy!

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