The #1 Holiday Salad Right Now! đ
My Persimmon Salad is as beautiful as it is delicious, and it comes together fast. The combination of sweet persimmon, fresh mixed greens, creamy goat cheese, and pomegranate seeds makes this a lovely winter salad that is absolutely holiday-worthy.
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I love enjoying persimmon fresh or in recipes, from Persimmon Bread to my stunning Persimmon Pomegranate Salad, and of course this Persimmon Salad with Mixed Greens and my popular Maple Vinaigrette dressing.
Persimmon Salad with Maple Vinaigrette Video
See all of my tips for making this easy persimmon salad recipe with the tasty maple vinaigrette. If you havenât tried persimmon before, Iâm sure youâll fall in love with this fruit after trying this salad.
Persimmon Salad Recipe
This time of year, my parentsâ persimmon tree gifts us so much fruit that my family and each of my siblingsâ families have more than enough to get our fill. Iâm not talking bout a few pounds eitherâthey have two trees that produce more than 1,500 fruit! Good thing they are my favorite winter treat.
Iâm confident youâll love the dressing from my Natashaâs Kitchen Cookbook, and itâs the same dressing we used on our Roasted Sweet Potato Salad.
Ingredients for Persimmon Salad
- Mixed Greens â I love the varied colors and textures here, but you can also swap with your favorite leafy greenâarugula or spinach are good options.
- Fuyu Persimmons â Be sure to buy the fruit with a flat bottom (the pointy bottom is Hachiya, the wrong type of persimmon). If you canât find it, try swapping it with crisp pears or apples.
- Pomegranate Seeds â you can buy these in the store, or you can see how to cut a pomegranate yourself with my easy tutorial.
- Goat Cheese â you do not want to skip this tangy, creamy ingredient, but you can swap it with feta or gorgonzola crumbles, too
- Pumpkin Seeds (pepitas) â Weâll toast these in step 1, or you can buy them pre-toasted at the store. You can also swap with pine nuts, chopped pecans, or walnuts if you prefer.
- Maple Vinaigrette ingredients â simple and excellent with extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper
What is a Persimmon?
Persimmon fruit grows abundantly from September until January. It originally came from China, but you can find them from coast to coast in America.
My persimmon salad calls for Fuyu persimmons, one of the two most common varieties. This type is sweet and has such a unique flavorâlike a pumpkiny-apple. Ripe fruit are orange with a flat bottom and sides and feel soft, but not mushy.
How to Eat Persimmons
You can eat Fuyu persimmons raw, like an apple (the way I love eating them), or bake and cook with them. Iâm not a big fan of the second type, Hachiya persimmons, since they are bitter until fully ripe, and then are extremely mushy (best used for baking).
Pro Tip:
To cut a persimmon, use a spoon to pop the leafy top off the fruit and then slice in wedges like you would a tomato.
How to Make Persimmon Salad
This persimmon salad comes in three steps and is best combined just before serving. Iâll give tips on how to make the dressing and toast the pepitas ahead. Once ready to eat, you can just toss the salad and serve it when itâs time to eat.
- Toast the Pepitas â If youâre using pumpkin seeds from your own pumpkin, be sure to wash the seeds to remove the stringy pith, and then dry completely. Toss the dried pumpkin seeds lightly in a dry skillet over medium heat for 2-3 minutes, and then set aside.
- Make the Dressing â combine the ingredients in a measuring cup or mason jar. Shake or whisk until combined. You can make this up to 3 days in advance and store it in an airtight container in the fridge.
- Toss the Salad â Place the salad greens into the serving dish and top with the persimmon slices, pepitas, and the rest of the salad ingredients. When ready to serve, drizzle the dressing over the salad. I use the whole recipe of dressing, but you can drizzle to taste. Toss to combine and serve immediately.
What to Serve with Persimmon Salad
This salad complements so many of my favorite winter and Holiday dishes. Try a few of these:
Make-Ahead & Storage
This persimmon salad will look the most vibrant when served fresh but leftovers will keep well for a few days after adding the dressing.
- Prep-Ahead: You can assemble the salad and make the dressing separately in a mason jar. Cover and refrigerate for 2-4 hours then add the dressing jut before serving to keep the salad looking really fresh.
- Refrigerate Leftovers: Cover leftovers in an airtight container and store in the fridge for 3-5 days.
Winter is the perfect season to try Persimmon Salad with Maple Vinaigrette since persimmons are in season and the colors tie right in with the holidays. Make this delicious and beautiful salad for your holiday menu or on any day to enjoy the season.
More Party Salad Recipes
I love a great salad for a party or potluck. These are all great choices because they are stunning visually, memorable in flavor and they make a big salad thatâs perfect for sharing:
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Persimmon Salad with Maple Vinaigrette
My Persimmon Salad with Maple Vinaigrette is the perfect party salad to bring to a holiday potluck. It has beautiful, festive colors and has all the elements of a truly fantastic salad. The fresh lettuce and pepitas complement the sweet persimmon fruit and tangy goat cheese. And don’t forget those sweet pomegranate seeds and the maple vinaigrette salad. It’s the perfect winter salad that is easy to make, and I know your guests will all rave about it!
Servings: 8 servings as a side salad
Persimmon Salad Ingredients
Maple Vinaigrette
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Toast the pumpkin seeds on a dry skillet over medium heat, tossing until golden and fragrant, about 3-4 minutes then remove from heat and set aside to cool.
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Make the dressing â in a measuring cup or mason jar, combine the dressing ingredients and whisk or cover the jar and shake well until blended. Set aside for the flavors to meld while you prepare the salad.
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In a large serving bowl, create a bed of greens and top with persimmon, pomegranate seeds, goat cheese, and cooled pumpkin seeds. Just before serving, shake the dressing if separated and drizzle the dressing over the top, adding it to taste (I use all of it) and serve. There’s really no need to toss the salad since the dressing makes it’s way down through the salad.
-When persimmon is not in season, you can substitute with crisp pears or sliced apples
-Swap goat cheese for feta or gorgonzola
-Switch the pepitas for chopped nuts
Make Ahead â Mix the salad dressing and toast the pumpkin seeds up to 3 days in advance and store in separate airtight containers (dressing in the fridge). Mix the salad ingredients up to 24 hours in advance and store in the fridge covered with plastic wrap so the lettuce wonât wilt. Add the dressing just before serving.
285kcal Calories35g Carbs7g Protein15g Fat
Nutrition Facts
Persimmon Salad with Maple Vinaigrette
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol
Potassium
Carbohydrates
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
