Persimmon Salad
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
8 people
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Calories
267 kcal
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Course
Salad
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Cuisine
Mediterranean
Persimmon Salad
Description
The Persimmon Salad features thin wedges of Fuyu persimmons and honeycrisp apples mixed with slightly bitter radicchio and tender baby kale. The dressing is an emulsion of olive oil, apple cider vinegar, honey, finely chopped shallot, ground cumin, red pepper flakes, salt, and black pepper, delivering a vibrant, tangy base with subtle spice and a touch of sweetness. Tossing the salad greens and fruits in the dressing ensures every bite is well coated.
Pomegranate seeds contribute bursts of tart juiciness, while candied walnuts bring crunch and caramelized sweetness. Crumbled feta cheese, if using, adds a creamy contrast with its briny profile. The layering of fresh fruits, crisp greens, nuts, and cheese creates dynamic flavors and textures throughout the salad.
This salad can serve as a refreshing side or a light standalone dish that highlights the season’s crisp, fresh produce. Adjusting the amount of red pepper flakes in the dressing lets you control the level of heat to suit your preference.
For substitutions, using all crisp apples instead of persimmons still yields a delicious and different tasting salad that maintains texture and balance.
Ingredients
- 2 pounds Fuyu persimmons
- 2 pounds honeycrisp apples
- 8 ounces radicchio or Treviso
- 4 ounces baby kale or another hearty green
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 shallot finely chopped
- salt kosher salt, freshly cracked, to taste
- black pepper
- red pepper flakes
- ½ teaspoon cumin ground
- ¼ cup pomegranate seeds
- 3 tablespoons candied walnuts or marcona almonds
- ½ cup feta cheese optional, crumbled, prefer the one in the brine
Instructions
- Cut off the tough green tops and slice each persimmon in 10 to 12 wedges.
- In a small jar, combine the olive oil, vinegar, honey, shallot, cumin, red pepper flakes, salt and pepper. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough red pepper flakes to give it a little kick. If you'd like it hotter, add more and shake again
- Combine the persimmons, radicchio, kale and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds and walnuts. Taste and adjust seasoning as needed.
Notes
- If persimmons are unavailable or not preferred, substitute with additional crisp apples for a similar texture and flavor balance.
- Adjust the amount of red pepper flakes in the dressing to increase or reduce the spicy kick.
- This salad benefits from tossing just before serving to keep greens crisp and dressing vibrant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 8mg | 3% |
| Sodium | 148mg | 6% |
| Potassium | 520mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1465IU | 29% |
| Vitamin C | 91mg | 101% |
| Calcium | 125mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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