1largeFuyu persimmonchopped (no need to peel!); do not use Hachiya persimmon with pointed bottom (see notes)
⅓cupdried cranberries
⅓cupcrumbled feta cheese
⅓cupsliced almonds
For the vinaigrette:
2tablespoonsfresh orange juice
1½tablespoonsapple cider vinegar
1tablespoonmaple syrup
1½teaspoonsdijon mustard
¼cupextra virgin olive oil
salt and pepperto 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.