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Festive Salad with persimmon, pomegranate and dukkah

Preparation: 20 minutes.
Cook time: 10 minutes.
Servings: 4 servings


For Hazelnut Dukkah

30g (¼ cup) raw, shelled hazelnuts

15 ml (1 tablespoon) white sesame seeds

15 ml (1 tablespoon) coriander seeds

5 ml (1 teaspoon) cumin seeds

2.5 ml (½ teaspoon) fine salt

A few turns of black pepper

For Tahini and Maple Syrup Dressing

1 garlic clove, germ removed and finely grated

30 ml (2 tablespoons) white wine vinegar

30 ml (2 tablespoons) lemon juice

15 ml (1 tablespoon) olive oil

15 ml (1 tablespoon) maple syrup

45 ml (3 tablespoons) tahini (sesame paste)

Salt and black pepper

For the Salad

1 Boston Gen V lettuce, leaves separated

1 vanilla persimmon, thinly sliced

40 g (1/3 cup) feta, crumbled

Sprigs of dill and finely chopped chives, for garnish

Pomegranate arils, for garnish


Thank you to Christelle Tanielian for this festive salad recipe that will undoubtedly brighten up your table!

Hazelnut Dukkah

  1. In a pan over medium-low heat, toast the hazelnuts for 5 to 6 minutes, stirring regularly. Be careful not to burn them. Remove from heat and let cool in a cloth. Fold the cloth and rub to remove the hazelnut skins. Discard the skins. Reserve the hazelnuts.
  2. In the same pan, over medium-low heat, toast the sesame, coriander, and cumin seeds for 3 minutes, stirring regularly. Be careful not to burn them. Remove from heat and let cool.
  3. In the bowl of a small food processor, add the hazelnuts and toasted seeds. Season with salt and pepper.
  4. Pulse into a coarse powder, retaining small pieces. Store the dukkah in an airtight glass jar in the refrigerator for several weeks. You can also enjoy dukkah as an appetizer with good olive oil and bread or sprinkle it on grilled meats or vegetables.

Tahini and Maple Syrup Dressing

In an airtight glass jar with a resealable Mason jar-type lid, place the grated garlic and vinegar. Let it sit for a few minutes. Add the remaining dressing ingredients. Close the jar and shake well to combine. Add a little cold water if needed to thin the dressing. Taste and adjust the seasoning if necessary. Reserve.


On a serving plate, arrange the lettuce leaves, persimmon slices, and crumbled feta. Drizzle with a generous amount of dressing. Sprinkle about 15 ml (1 tablespoon) of dukkah, dill sprigs, chopped chives, and pomegranate arils. Serve with the remaining dressing on the side.

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