5 from 14 votes
Persimmon Salad
This Persimmon Salad blends sweet Fuyu persimmons and honeycrisp apples with bitter radicchio and hearty baby kale. The dressing combines olive oil, apple cider vinegar, honey, shallot, cumin, and red pepper flakes for a balanced tang and mild spice. Pomegranate seeds, candied walnuts, and optional feta cheese add crunch, sweetness, and creaminess, making this salad layered with contrasting flavors and textures ideal for fresh seasonal eating.
Prep Time
10 mins
Total Time
10 mins
Servings:
8
people
Calories:
267 kcal
Course:
Salad
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 267
% 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.