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!

Persimmon salad in a bowl with salad servers

**This post was originally published in October 2014. I’ve updated the photos and have included more helpful information in the text.

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.

Close up of persimmon salad in a bowl

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

This persimmon salad contains just a few ingredients and comes together in mere minutes.

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.

Persimmon salad recipe ingredients

Ingredient notes

  • 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 Persimmons.
  • 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.

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.

  • 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!

FAQs

What does persimmon taste like?

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.

What pairs well with persimmons?

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.

Should I peel a persimmon?

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.

How do you cut a persimmon for salad?

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

  • 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.
  • 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.
Persimmon salad in a bowl

More persimmon recipes:

If you make this recipe I’d love to hear from you! Leave a comment or rating below, or tag me @flavorthemoments on Instagram!

Persimmon salad in a bowl with salad servers

Persimmon Salad

Persimmon Salad is sweet, savory and absolutely delicious! It's tossed in an apple cider dressing and it comes together in minutes!
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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)
  • cup dried cranberries
  • cup crumbled feta cheese
  • cup sliced almonds

For the vinaigrette:

  • 2 tablespoons fresh orange juice
  • tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 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.
  • Place the spinach, persimmon, 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!

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

Serving: 1g, Calories: 216kcal, Carbohydrates: 12g, Protein: 5g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 7mg, Sodium: 123mg, Potassium: 217mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1819IU, Vitamin C: 8mg, Calcium: 98mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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