Persimmon and Spinach Salad is baby spinach tossed with sweet persimmon, dried cranberries, goat cheese, pecans and a maple orange vinaigrette!

Persimmon spinach salad in white bowl with fork

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, 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:

Persimmon and Spinach Salad

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. πŸ™‚

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.

Persimmon spinach salad in white bowl with fork

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 and persimmon 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.

Fuyu persimmon

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.

To learn more, see my produce guide on Persimmons, which includes 23 persimmon recipes.

Persimmon spinach salad in white bowl on wooden board with fork

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 spinach persimmon 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.

Close up of persimmon spinach salad in white bowl with fork

More persimmon recipes:

Red Sangria

Persimmon Bars

Persimmon Pudding by Food52

Holiday salad

Wild rice salad

Yield: 4 servings

Persimmon and Spinach Salad

Persimmon spinach salad in white bowl with fork

Persimmon and Spinach Salad is baby spinach tossed with sweet persimmon, dried cranberries, goat cheese, pecans and a maple orange vinaigrette!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

For the salad:

  • 4-5 ounces baby spinach
  • 1 large Fuyu persimmon, cut into Β½" chunks
  • β…“ cup dried cranberries
  • β…“ cup crumbled goat cheese (you can substitute with feta)
  • β…“ cup toasted pecan pieces

For the vinaigrette:

  • 2 tablespoons fresh orange juice
  • 1Β½ tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1Β½ teaspoons dijon mustard
  • 1 teaspoon fresh lemon juice
  • ΒΌ cup extra virgin olive oil
  • salt and pepper, to taste

Instructions

  1. Place the spinach, persimmon, cranberries, goat cheese and pecans in a large bowl.
  2. Place orange juice, vinegar, maple syrup, dijon, lemon juice, olive oil, salt and pepper in small mason jar.  Cover with a lid and shake vigorously until combined.
  3. Pour the dressing over the salad and toss gently. Serve immediately and enjoy!

Notes

  • I love to use pre-toasted pecan pieces from Trader Joe's. To toast your own, place the pecans on a rimmed baking sheet and bake at 350 degrees for 8-10 minutes or until golden and fragrant.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 350Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 9mgSodium: 325mgCarbohydrates: 30gFiber: 6gSugar: 20gProtein: 9g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made. The nutrition information includes all of the dressing, but you may not need it all.

 

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