I made this persimmon salad over the weekend after trying to figure out what to do with all of the persimmons I bought at Costco the day before.
I love this salad so much that I’ve had it every day since. The crunchy pepita clusters, the slightly sweet and spicy honey dijon vinaigrette, the creamy avocado with the sweet persimmons, and the healthy greens all work together to make this persimmon salad irresistible.
The Reasons We Adore This Recipe
You will love this persimmon salad if you enjoy persimmons. They complement the other ingredients so wonderfully with their crispy, sweet texture. A savory and sweet salad that’s perfect for Thanksgiving and fall!
On Thanksgiving, I love a huge salad because it adds a lovely color to the table and provides a nice texture change from the comfort food staples like stuffing and mashed potatoes.
Choosing of Ingredients
Needless to say, the persimmons are the star of this salad. You’ll need the shorter, smaller Fuyu persimmons—not the Hachiya kind.
Due to their non-astringent nature, fuyu persimmons can be eaten either firm or soft. They are ideal for salads or snacking because of their squat shape and sweet flavor. However, when ripe, Hachiya persimmons become delightfully sweet and jelly-like, but when unripe, they are quite astringent. They won’t work in this salad, and I don’t suggest using that type.
I use baby kale, kale, and arugula in this mix because I believe the heartier greens go well with the avocado, pomegranates, cheese, and persimmons. If you prefer, you can use just baby greens or another green.
I use both avocado and goat cheese for a creamy flavor, but if you prefer a dairy-free salad, you may use just the avocado. Goat cheese can also be substituted with feta cheese.
Finally, it only takes a few minutes to make the pepita crunch, which adds a lovely and delicious touch to this salad. In a small skillet, combine the pepitas, maple syrup, and spices. Cook until the syrup thickens and bubbles. After cooling on a silpat or parchment paper, crumble into crunchy bits.
Store-bought candied pecans or candied walnuts can be used in place of the homemade pepita crunch if you choose.
Ingredients:
- 1/2 cup pecan halves
- 2/3 cup apple cider vinegar
- 1 1/2 teaspoon honey
- Kosher salt
- 1 medium shallot, thinly sliced
- 1 1/2 teaspoons Dijon mustard
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 10 ounces baby kale (about 16 cups)
- 3 ripe Fuyu persimmons, peeled and cut into thin wedges
- 1/2 cup crumbled Gorgonzola
Directions:
- Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet and bake, tossing once, until very golden brown, 8 to 10 minutes. Let cool and very finely chop.
- Meanwhile, whisk together 1/3 cup vinegar, 1/2 teaspoon honey and a large pinch of salt in a small bowl. Add the shallots and let sit at room temperature, tossing occasionally, until the shallots turn bright pink and are slightly pickled, about 10 minutes. Remove the shallots and set aside (discard the liquid).
- Whisk together the remaining 1/3 cup vinegar, Dijon mustard, remaining 1 teaspoon honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until the mixture is blended. Stir in the toasted pecans.
- Combine the kale, pickled shallots, persimmons and Gorgonzola in a large bowl. Add the vinaigrette and toss to combine. Season with salt and pepper to taste.
Get the Recipe: Persimmon Salad
Tips of Persimmon Salad
1. Hachiya persimmons won’t work the same way, so they must be Fuyu persimmons.
2. Honeycrsip apples can also be used as a substitute. You can omit the flaky sea salt sprinkle, but I love it over these pepita crunches. You can use a candied pecan or walnut that you’ve bought if you don’t want to use these candied pepitas. These are available at Trader Joe’s, and my Sweet and Spicy rosemary nuts are also excellent!
3. This salad tastes great with roasted beets as well! They are available in the produce section, such as Love Beets, or you can roast them yourself. I also enjoy this with crispy tempeh bacon crumbles for extra protein.
Persimmon Salad
Ingredients
- 1/2 cup pecan halves
- 2/3 cup apple cider vinegar
- 1 1/2 teaspoon honey
- Kosher salt
- 1 medium shallot thinly sliced
- 1 1/2 teaspoons Dijon mustard
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 10 ounces baby kale about 16 cups
- 3 ripe Fuyu persimmons peeled and cut into thin wedges
- 1/2 cup crumbled Gorgonzola
Instructions
- Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet and bake, tossing once, until very golden brown, 8 to 10 minutes. Let cool and very finely chop.
- Meanwhile, whisk together 1/3 cup vinegar, 1/2 teaspoon honey and a large pinch of salt in a small bowl. Add the shallots and let sit at room temperature, tossing occasionally, until the shallots turn bright pink and are slightly pickled, about 10 minutes. Remove the shallots and set aside (discard the liquid).
- Whisk together the remaining 1/3 cup vinegar, Dijon mustard, remaining 1 teaspoon honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until the mixture is blended. Stir in the toasted pecans.
- Combine the kale, pickled shallots, persimmons and Gorgonzola in a large bowl. Add the vinaigrette and toss to combine. Season with salt and pepper to taste.
