Persimmon Salad
Sweet, savory and absolutely delicious, this Persimmon Salad will become an instant favorite! It’s tossed in an apple cider dressing and it comes together in minutes!
The first time I ever tried persimmons was when my then 3rd grade son brought home a recipe for Persimmon Salad. His class had done a tasting that day and he loved it, so I ran right out and picked up the ingredients.
When your young child says they love a salad, it’s a very big deal. 🙂
Needless to say, I loved it too, and I created this version a short time later. It’s a family favorite, and it’s in the rotation whenever persimmons are in season.
I also love using persimmons in my holiday salad and persimmon cake. It’s such a special ingredient!
If you’re new to persimmons, be sure to check out my collection of persimmon recipes, which includes tons of information on this fabulous fall fruit!
Why you’ll love this recipe:
- This persimmon salad recipe is packed with sweet and savory flavor and plenty of texture. It’s tossed in a tangy orange maple apple cider dressing that brings all the flavors together perfectly.
- This recipe is extremely versatile, and may be customized with your favorite greens, dried fruit, nuts or cheese.
- It’s so easy to make, and comes together in just 10 minutes.
- It’s perfect for every day, and festive enough for holidays and entertaining.
Recipe ingredients
- Spinach. I used baby spinach in this recipe, but you may use whatever greens you have on hand. Kale, arugula, and mixed greens are all great options.
- Persimmons. Be sure to purchase flat bottomed Fuyu persimmons. The Hachiya variety with pointed bottoms can’t be used in this salad as they’re extremely astringent unless they’re completely soft and mushy. To learn more, see my post on persimmon recipes.
- Feta cheese. The feta may be substituted with goat cheese, or omitted altogether for a vegan option.
- Almonds. The almonds may be substituted with your favorite nuts or seeds.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
This persimmon salad recipe is extremely easy to make, and comes together in minutes. The dressing and toasted almonds may be made in advance for even easier prep.
Pro tip: Make the dressing in advance and store in the fridge. I highly recommend doubling the dressing to have on hand during the week.
See the recipe card below for full instructions.
- Toast the almonds on a rimmed baking sheet at 350 degrees for 8-10 minutes until golden brown and fragrant. Check for doneness after 8 minutes to ensure that they don’t burn. Set aside and allow to cool.
- Place the spinach, persimmon, dried cranberries, feta cheese and almonds in a large bowl.
- Place orange juice, vinegar, maple syrup, dijon, olive oil, salt and pepper in small mason jar. Cover with a lid and shake vigorously until combined.
- Pour the dressing over the salad and toss gently. Serve immediately and enjoy!
Recipe FAQs
Persimmons have a very unique, sweet flavor. They’re a cross between apples and mango with honey and floral notes. They have a soft texture and are absolutely delicious.
Persimmons are very versatile and may be used in sweet and savory applications. They pair well with meats such as chicken and pork, and are wonderful with dark leafy greens like kale, spinach and arugula, and autumn fruits and winter squash.
There is no need to peel a Fuyu persimmon as the peel is completely edible. It adds a nice, chewy texture when eaten raw in salads or simply as is.
To prepare a persimmon for salad, remove the top and bottom and stand upright. Cut the persimmon in half from the top down, then lay cut side down and cut into half moon slices. From there, cut each slice into bite-sized pieces.
Recipe notes
- Pro tip: Make the dressing in advance, and double the batch for use during the week. The almonds may also be toasted in advance, or purchase pre-toasted nuts as a time saver.
- Be sure to use Fuyu persimmons with flat bottoms in this recipe. Hachiya persimmons with pointed bottoms are extremely astringent unless they’re totally ripe. When they’re ripe, they’re too soft and mushy in texture to be used in this salad.
- Persimmon salad is extremely versatile! It may be customized with your favorite greens, dried fruit and nuts, and the feta cheese may be substituted with goat cheese or omitted altogether for a vegan option.
- Nutrition information includes all of the dressing, though you may not need it all.
More salad recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Persimmon Salad
Ingredients
For the salad:
- 4-5 ounces baby spinach
- 1 large Fuyu persimmon chopped (no need to peel!); do not use Hachiya persimmon with pointed bottom (see notes)
- ⅓ cup dried cranberries
- ⅓ cup crumbled feta cheese
- ⅓ cup sliced almonds
For the vinaigrette:
- 2 tablespoons fresh orange juice
- 1½ tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1½ teaspoons dijon mustard
- ¼ cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Toast the almonds on a rimmed baking sheet at 350 degrees for 8-10 minutes, or until golden brown and fragrant. Check for doneness after 8 minutes to ensure that they don't burn. Set aside to cool.⅓ cup sliced almonds
- Place the spinach, persimmon, cranberries, feta cheese and almonds in a large bowl.4-5 ounces baby spinach, 1 large Fuyu persimmon, ⅓ cup dried cranberries, ⅓ cup crumbled feta cheese
- Place orange juice, vinegar, maple syrup, dijon, olive oil, salt and pepper in small mason jar. Cover with a lid and shake vigorously until combined.2 tablespoons fresh orange juice, 1½ tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1½ teaspoons dijon mustard, ¼ cup extra virgin olive oil, salt and pepper
- Pour the dressing over the salad and toss gently. Serve immediately and enjoy!
Notes
- Be sure to use Fuyu persimmons with the flat bottoms in this recipe. Hachiya persimmons with the pointed bottoms are extremely astringent unless they’re totally ripe. When they’re ripe, they’re too soft and mushy in texture to be used in this salad.
- Pro tip: Make the dressing in advance, and double the batch for use during the week. The almonds may also be toasted in advance, or purchase pre-toasted nuts as a time saver.
- Persimmon salad is extremely versatile! It may be customized with your favorite greens, dried fruit and nuts, and the feta cheese may be substituted with goat cheese or omitted altogether for a vegan option.
- Nutrition information includes all of the dressing, though you may not need it all.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
24 Comments on “Persimmon Salad”
This looks like an amazing salad – I love all those delicious flavours in here, Marcie! Would you believe I have never tried persimmons before – I don’t think I’ve ever seen them here in Australia. I need to look out for them though – a cross between an apple and mango sounds absolutely delicious.
Quite a few people have told me that they have trouble accessing them. I sure hope you find some — you would love them!
This salad looks delicious! Never tried persimmon in a salad before – great idea! 😀
Thank you Nadia — I rarely eat persimmon any other way!
This is exactly my kind of salad and it looks gorgeous! Pinning and sharing!
Thank you, Mira, and I appreciate the shares!
What a beautiful salad! Love the sound of the vinaigrette!
Thank you, Jessica!
I think that is so cool that your son introduced you to persimmons! I would have never thought a third grader would be so open-minded to trying new things. This salad is gorgeous and so is your photography. It’s amazing to see the transition from your first draft of this post to now. You should feel so proud!
I’m really glad my son brought persimmons to my attention — now our love for them runs deep! Thank you, Sarah, and the compliment on my photography means a lot coming from you! 🙂
I was sold at goat cheese- my fave!
It makes everything better!
I make this salad all the time when Fuyus are in season around here. We used to have access to my MIL’s tree but sadly no more. We do have the occasional bag given to us. Your dressing sounds better than the one I use so I will be trying it next.
I’m sorry you don’t have access to a tree anymore — I want to plant a persimmon tree of my own (they’re so expensive). Thank you and I hope you enjoy the dressing!
Hachiya persimmons
Yes thank you…I don’t know where I got that!
A perpetuated mistake. Because there are listings under this “mythical name” LoL!
Well thank you for bringing it to my attention — I’ve fixed it! ?
I love the colors in this salad Marcie, so pretty! And yes it’s always fun to compare old pictures with new ones! You have come such a long way! 🙂
Thank you, Manali!
Well I’m certainly happy you re-visited this salad, because it is GORGEOUS and it looks absolutely delicious, Marcie! SO perfect for fall! You are the salad queen and you really packed this one with so much deliciousness- persimmon, cranberries, goat cheese AND pecans!! That orange maple vinaigrette sounds like THE perfect accompaniment! I can’t wait to try this one, Marcie! Pinned! Cheers!
P.s. Isn’t it fun to compare new photos with old ones? I love seeing how far I’ve come… even though I’m NO WHERE close to where I’d like to be. I could learn a few things from you!! <3
You’re too kind, and I learn from your beautiful photos every day — you’re the master food styler! 🙂
Oh what a gorgeous salad, Marcie! I love the persimmon in here! And that vinaigrette sounds perfect for fall. Definitely adds the finishing touch to this salad!
Thank you, Gayle! 🙂