Persimmon Salad Apple Cider Vinaigrette (Printer-friendly)
Sweet persimmons with peppery greens and tangy apple cider vinaigrette create a vibrant fall dish in 15 minutes.
# What You’ll Need:
→ Salad Components
01 - 3 ripe Fuyu persimmons, sliced into wedges
02 - 5 oz mixed salad greens (arugula, spinach, or baby kale)
03 - 1 small fennel bulb, thinly sliced
04 - 1/3 cup pomegranate seeds
05 - 1/4 cup toasted walnuts, roughly chopped
06 - 2 oz goat cheese, crumbled
→ Apple Cider Vinaigrette
07 - 3 tbsp extra virgin olive oil
08 - 2 tbsp apple cider vinegar
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup
11 - 1/4 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
# How-To Guide:
01 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified. Set aside until ready to dress the salad.
02 - In a large salad bowl, combine mixed greens, sliced persimmons, fennel, and pomegranate seeds.
03 - Drizzle half the vinaigrette over the salad and toss gently to coat evenly without bruising the greens.
04 - Top with toasted walnuts and crumbled goat cheese, distributing evenly across the salad.
05 - Taste and add remaining vinaigrette if desired. Serve immediately while the persimmons are crisp and the nuts remain crunchy.
# Expert Advice:
01 -
- The sweet crunch of persimmons against peppery greens creates that perfect bite that makes you pause
- This salad comes together in literally 15 minutes but looks like something from a restaurant menu
02 -
- Persimmons can be confusing, Fuyus are eaten when firm and crunchy, Hachiyas need to be pudding soft
- The vinaigrette keeps in the fridge for a week, but the walnuts will lose their crunch if stored assembled
03 -
- Use a salad spinner to dry your greens thoroughly, water on the leaves makes vinaigrette slide right off
- Room temperature persimmons have more flavor than cold ones from the fridge