Fall Harvest Salad with Persimmons and Crispy Halloumi

2 servings
15 minutes cook time
Fall Harvest Salad with Persimmons and Crispy Halloumi

Harvest is a magical time of year where farmers get to see the fruits of their labor. While it may still be a little bit warm during the day, there is a nip in the evening air as we start to pull our cold weather clothes out of storage.

For many of us, some of our favorite fruits and veggies come into season in the fall, including persimmons. For persimmon lovers—or those that have never tried this delicious fruit—this salad showcases the sweetness of the fruit paired with crispy, salty halloumi cheese. This salad is hearty enough to be the main course and light enough to be the perfect starter for your meal.

Fall Harvest Salad Recipe

  • Prep Time: 20 minutes
  • Servings: 4
  • Good for: salads, side dishes, main meals, gluten-free
  • Difficulty: easy 

Crispy halloumi tops arugula with sweet slices of persimmon and pomegranate seeds, all dressed in a delicious fall vinaigrette.


For the Fall Harvest Salad

  • 5 ounces arugula
  • 4 sliced Fuyu persimmons
  • 1 cup pomegranate seeds
  • ¼ cup chopped toasted pecans

For the Crispy Halloumi

  • Two tablespoons olive oil
  • ¾ cup cubed halloumi cheese

For the Vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove minced
  • 1 teaspoon sugar
  • ¼ teaspoon cummin
  • Salt and pepper to taste


  • Cutting board
  • Knife
  • Salad serving bowl
  • Bowl for vinaigrette
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Stove
  • Pan

Recipe Steps:

Prepare the vinaigrette:

  1. Whisk together the olive oil, red wine vinegar, garlic, sugar and cumin.
  2. Salt and pepper to taste and set aside for dressing the salad later.

Frie the Halloumi:

  1. Heat a pan over medium heat with the olive oil.
  2. Drain the package of halloumi and pat the cheese dry.
  3. Chop the cheese into ½ inch cubes.
  4. Cook in the oil for a minute on each side to brown.

Assemble the salads:

  1. Separate the arugula into 4 salad bowls or one giant bowl.
  2. Top each salad bowl with 1 sliced persimmon, ¼ cup pomegranate seeds and 1 tablespoon chopped toasted pecans.
  3. Pour the desired amount of vinaigrette on the salad and enjoy!

Serving Suggestions:

Serve this salad as a side salad or make it the main attraction for a meal! It pairs well with a butternut squash soup or a toasted panini for lunch.

Give the salad a creative spin and add other in-season fall foods like apples, cranberries or figs for added yumminess!

Nutritional Information for One Serving:

  • Calories: 370
  • Total Fat: 29g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 15mg
  • Total Carbohydrate: 23g
  • Dietary Fiber: 5g
  • Total Sugars: 16g - Includes 1g Added Sugars
  • Protein: 8g
  • Vitamin D: 0mcg
  • Calcium: 80mg
  • Iron: 1.8mg
  • Potassium: 250mg

Don’t forget to show us how you’re making your fall harvest salads on Instagram @FruitStandcom! Nothing makes us happier than when we see you enjoying your fruit. Each time you share your FruitStand experience, you’re supporting small farmers and helping other fruit geeks discover rare and delicious produce sustainably. Try even more persimmon recipes from your FruitStand fam on our blog!

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