Persimmon Salad Apple Cider Vinaigrette (Printable View)

Sweet persimmons, peppery greens, and tangy apple cider dressing create this perfect fall salad.

# What You'll Need:

→ Salad Components

01 - 3 ripe Fuyu persimmons, sliced
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 Steps:

01 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Set aside.
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.
04 - Top with toasted walnuts and crumbled goat cheese.
05 - Taste and add more vinaigrette if desired. Serve immediately.

# Expert Advice:

01 -
  • The sweet crunch of persimmons against peppery greens feels like autumn decided to throw a party in your mouth
  • This salad comes together in fifteen minutes but looks like something from a restaurant that takes reservations three weeks out
02 -
  • Fuyu persimmons are the squat ones you eat crisp like apples. Avoid the heart shaped Hachiya variety unless you want a mouthful of bitter tannins.
  • Fennel can be intimidating. Slice it as thin as you can and the texture becomes this delightful crispness that people will rave about.
03 -
  • Room temperature persimmons taste sweeter than cold ones from the fridge. Let them sit out for twenty minutes before slicing.
  • Use a vegetable peeler to shave thin ribbons of persimmon instead of slices for something elegant and restaurant worthy.

Go Back