Valleybrink Road | Recipes | Little Gem Salad with Pomegranate, Persimmon, and Blue Cheese | Serves 5 2-3 little gem lettuces or 1-1.

Please wait (up to a minute) while we process your order.

Thank you.

Join Valleybrink Road
Join Now
Login to Valleybrink Road
Forgot your Password?
Forgot Password
You will receive an email from us shortly. Click the link to set a new password.
Reset Password
Success! Your password has been reset
User Settings
Email Required
Before you continue browsing the site we need your email
Little Gem Salad with Pomegranate, Persimmon, and Blue Cheese

This salad is the perfect holiday dish. Not only is it beautiful, but it is filled with so much texture and crunch, and has the perfect balance of salty and sweet.

Get Started
Step 1

First, make your vinaigrette. Place all the vinaigrette ingredients in a tupperware container or mason jar and shake to combine. Taste and season with sea salt and black pepper as needed.

Next Step
Step 2

Start layering the salad. First some lettuce, then a sprinkle of pomegranates, persimmons, chopped walnuts, blue cheese, dill, and parsley. I also usually do a sprinkle of sea salt and some black pepper on each layer. Continue until all ingredients have been used up.

Next Step
Step 3

Toss the salad with the vinaigrette to coat. Taste and add more dressing as necessary. Enjoy!

Share this recipe
Shopping List

Serves 5

  • 2-3 little gem lettuces or 1-1.5 large romaine heads, leaves washed and torn into bite size pieces if using larger romaine heads
  • 1/2 cup pomegranate seeds
  • 1 fuyu persimmon, diced
  • 1/2 cup toasted walnuts
  • 1/3 cup crumbled blue cheese
  • 1 tablespoon fresh dill 
  • 1 tablespoon fresh parsley
  • apple cider vinaigrette (recipes follows)


Apple Cider Vinaigrette

  • 1 tablespoon whole grain mustard
  • 3 tablespoon apple cider vinegar
  • 2 tablespoon maple syrup
  • 1/2 cup olive oil
  • 1/2 lemon, juiced
  • sea salt
  • black pepper