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+ servings
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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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


  • 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!


  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!