Persimmon and Spinach Salad is baby spinach tossed with sweet persimmon, chewy dried cranberries, creamy goat cheese, and crunchy pecans in an orange maple vinaigrette. It’s a delicious fall salad that’s perfect for holidays!
I originally published this Persimmon and Spinach Salad on October 31, 2014 when my blog was just a baby. Since this is one of my favorite salads, and I wanted to spruce up this post with some photos that look a lot more appealing.
My old photos were lacking a bit, as you can see below:
I’m very critical of my photos and I know that there’s a lot of room for improvement, but when I look back at this one I can’t help but be happy to see how my photography and food styling has changed over the years.
It certainly hasn’t gotten worse. 🙂
One thing that hasn’t changed is my love for persimmons. My son introduced them to me when he was in third grade. His class had a persimmon tasting and he came home with a couple of recipes, including one for a spinach salad. He said he loved the persimmons, so I ran right down to the store to scoop some up so that I could recreate that spinach salad. I’ve always done anything and everything to get my kids to eat a wide variety of produce, so when they tell me they like something new, I don’t mess around.
I was instantly hooked when I tried the persimmons and the salad, and I’ve made that recipe my own over the years.
If you’ve never had a fuyu persimmon, you’re in for a treat. They’re bright orange with a flat bottom, and are reminiscent of pears or apples in flavor but much sweeter. The peel is edible and adds a nice little chewy texture, which I love.
Just be careful not to confuse fuyu persimmons with the hachiya variety (they have pointed bottoms), because hachiya persimmons can’t be eaten raw. They’re extremely astringent and will really make you pucker up…I tried one before I knew better and let’s just say it was a very unpleasant experience. Hachiya persimmon are delicious in baking, however, and can be used anywhere you would use pumpkin.
Since persimmons are so sweet, I added some tart dried cranberries and savory goat cheese to balance things out, and the toasted pecans give us that crunch we need. The dressing is what really brings this salad alive — it’s got a delicious pop of flavor from apple cider vinegar, fresh orange juice, dijon, and maple syrup. It’s just bursting with fall flavor!
This Persimmon and Spinach Salad is a special salad for every day, and is amazing for the holidays! If you haven’t been exposed to persimmons, this salad is the perfect introduction. I think you’ll be hooked with the first bite just like I was, and the rest will be delicious history.
More persimmon love!
- 4-5 ounces baby spinach
- 1 large Fuyu persimmon, cut into ½" chunks
- ⅓ cup dried cranberries
- ⅓ cup crumbled goat cheese (you can substitute with feta)
- ⅓ cup toasted pecan pieces
- 2 tablespoons fresh orange juice
- 1½ tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1½ teaspoons dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ cup extra virgin olive oil
- salt and pepper, to taste
- Place the spinach, persimmon, cranberries, and goat cheese in a large bowl.
- Combine orange juice, vinegar, maple syrup, dijon, and lemon juice in a small bowl and whisk to combine. Add the olive oil slowly, whisking continuously in order to emulsify, and add salt and pepper, to taste. Pour the dressing over the salad and toss gently. Top with the pecans and serve immediately. Enjoy!
Recipe by Flavor the Moments.