Persimmon Salad
This Persimmon Salad is a fresh and colorful way to enjoy fall produce. With sweet and crunchy Fuyu persimmons, juicy pomegranate seeds, and crunchy toasted pepitas tossed in a warmly spiced apple cider vinaigrette, it’s crisp, tangy, and ready in just 20 minutes. Perfect as a festive holiday side dish or a refreshing starter for any autumn meal.
Servings: 4
Ingredients
For the Salad
- 1 shallot thinly sliced
- 1/3 cup pepitas
- 5 ounces baby greens such as baby kale, spinach, swiss chard, arugula, or mixed greens (140g)
- 1 pound Fuyu persimmons (about 3), peeled and sliced into 1/2-inch wedges (454g)
- 1/3 cup pomegranate seeds
For the Spiced Vinaigrette
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
Instructions
- Pickle the shallots. In a small bowl, add the sliced shallot and apple cider vinegar and toss to coat. Let the shallot soak in the vinegar for 10 to 15 minutes while prepping the salad ingredients.
- Toast the pepitas. Toast pepitas in a dry skillet over medium heat, stirring constantly with a wooden spoon, until lightly browned and fragrant, 3 to 4 minutes. Transfer them to a bowl or plate and set aside to cool.
- Make the Spiced Vinaigrette. Remove the shallots from the bowl of vinegar and save them. You will add them to the salad later. To the bowl with the vinegar, add the honey, Dijon mustard, cumin, cinnamon, salt, and black pepper, and whisk to combine. Whisk in the olive oil until the dressing is thick and emulsified.
- Assemble the salad. In a large bowl, add the mixed greens, persimmons, pumpkin seeds, and pomegranate seeds. Drizzle in the dressing and toss with salad tongs to coat.
- Finish and serve. Transfer to a serving bowl or platter. Distribute the pickled shallots over the salad and sprinkle with more salt and freshly ground black pepper to taste. Serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, honey, and spices used in this recipe.
- Pick up the Right Persimmons: Make sure to select smaller, squat Fuyu persimmons for this recipe. Larger Hachiya Persimmons contain lots of tannins which make the fruit taste terribly bitter until they’re so ripe you can eat them with a spoon.
Nutrition
Calories: 302.5kcal | Carbohydrates: 46.6g | Protein: 3.5g | Fat: 13.9g | Saturated Fat: 1.9g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 8.6g | Trans Fat: 0.003g | Sodium: 172.1mg | Potassium: 523.9mg | Fiber: 1.2g | Sugar: 5.4g | Vitamin A: 408.4IU | Vitamin C: 85.1mg | Calcium: 46.9mg | Iron: 3.9mg
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