Persimmon Salad
The best fall and holiday salad! A persimmon salad with pomegranate seeds, homemade pepita clusters, kale, avocado, goat cheese and a tangy dijon dressing.
I made this persimmon salad over the weekend after trying to figure out what to do with all the persimmons I bought at Costco the previous day.
I’ve had sweet and savory salads on my mind lately– my Kale and Apple salad has been a go-to lately, along with my Roasted Squash and Kale Salad. And so, I knew that a similar treatment would work well with persimmons and WOW was I right.
I love this salad so much that I’ve eaten it every day since. The crunchy pepita clusters are craveable, as is the slightly sweet and spicy honey dijon vinaigrette, the creamy avocado with the sweet persimmons and hearty greens– this persimmon salad just works.
See below for more details or scroll down for the full recipe.
Why We Love This Recipe
If you love persimmons, then you’ll love this persimmon salad. Their crunchy, sweet texture pairs so well with the other ingredients. A sweet and savory salad that’s a must for Fall and Thanksgiving!
I love a big salad on Thanksgiving as a nice texture break from the comfort food classics, like stuffing and mashed potatoes and adds a beautiful nice color to the table.
Ingredient Notes
The star of this salad is obviously persimmons. You’ll need the shorter, smaller Fuyu persimmons and not the Hachyia version.
Fuyu persimmons are non-astringent, meaning they can be enjoyed firm or soft. Their squat shape and sweet flavor make them perfect for salads or snacking. Hachiya persimmons, on the other hand, are highly astringent when unripe but become deliciously sweet and jelly-like when fully ripe. That variety won’t work and I don’t recommend them in this salad.
I use a combo of baby kale, kale and arugula in this mix and I think the heartier greens pairs well with the persimmons, cheese, avocado and pomegranates. You can use another green if you’d like, or just use only baby greens.
For creamy flavor, I use both avocado and goat cheese but you can just use the avocado if you want a dairy-free salad. Feta cheese also works instead of goat cheese.
For the dressing, I like using an extra virgin olive oil. My new favorite is this brand that I fell in love with after our Greece trip this summer.
Lastly, the pepita crunch is so nice and yummy on this salad and only takes a few minutes to make. Add the pepitas and the maple syrup with the spices into a small skillet and cook until the syrup bubbles and hardens. Then, cool on parchment paper or a silpat (affiliate) and crumble into crunchy pieces.
If you don’t want to use a homemade pepita crunch, then you can use purchased candied pecans or candied walnuts instead.
How to Make This Persimmon Salad
Make The Pepita Crunchy Clusters
Add the pepitas, maple syrup and spices to a small skillet and heat until the syrup bubbles around the pepitas and stars to thicken. Transfer to parchment paper or a silpat to cool. Sprinkle with flaky sea salt, if desired.
Make the Dressing
Whisk together the dressing until well combined.
Toss Together
In a large bowl, add the greens, avocado, goat cheese, persimmons and dressing. Toss together until well combined. Turn out into a large bowl or platter and top with the pomegranate seeds and candied pepitas.
If you try this persimmon salad recipe, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Persimmon Salad
Equipment
Ingredients
Persimmon Salad:
- 1 pound Fuyu persimmons, about 3-4 depending on size*
- 3 ounces arugula or chopped kale, about 3 cups
- 5 ounces baby kale or other green, I use this container of baby kale mix, which is exactly 5 ounces
- 1/2 cup crumbled goat cheese or feta, optional
- 1 medium avocado, cubed
- 1/2 cup pomegranate seeds
Candied Pepitas:*
- 1/3 cup pepitas
- 2 tablespoon maple syrup
- pinch cinnamon
- pinch cayenne pepper
- pinch cumin
- Flaky sea salt, for topping, optional
Sweet Dijon Dressing:Â
- 1 tablespoon minced shallot
- 2 teaspoons dijon mustard
- 1/4 cup apple cider vinegar
- 2 teaspoons honey or maple syrup
- Pinch ground cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup olive oil
Instructions
- Make the pepitas. Place a piece of parchment paper or a silpat on the counter. In a small skillet over medium-low heat, add the pepitas, maple syrup and pinch of each: cinnamon, cayenne pepper and cumin. Let simmer for a few minutes until the syrup bubbles around the pepitas and starts to thicken, taking care not to burn. Place the pepitas onto the prepared parchment paper and sprinkle with flaky sea salt and let sit until cooled and hardened. Crumble with your hands into small pieces and set aside.
- In a medium mason jar or glass bowl, whisk together the shallot, mustard and vinegar until very well combined. Add in the honey or maple, cinamon, cumin and salt. If using a mason jar, add in the olive oil, then cap the jar and shake hard until well combined. If using a bowl, keep whisking the dressing as you slowly add in the olive oil. I like to taste the dressing on a piece of persimmon to taste it, and adjust as needed– little more cayenne for heat, maple for sweetness, ect.
- Prep the Persimmons. Cut off the tough green tops and slice each persimmon in 10-12 wedges.
- In a large bowl, place the persimmons, greens, cheese, if using, and avocado. Add the dressing and toss to coat well, then turn the salad out into a nice plater and top with the pomegranate seeds and candied pepitas.