persimmon salad

Persimmon Salad with shaved fennel, butter lettuce, pomegranate seeds, and a bright citrus dressing. Perfect for the holiday table! Vegan and Gluten-free.

Persimmon Salad With Citrus Dressing 

fennel bulb, thinly sliced

Fuyu persimmons, thinly sliced

¼ cup very thinly sliced red onion

oz butter lettuce

pomegranate seeds

pistachios (optional)

⅛ C crumbled goat cheese

orange- zest and its juice- about ½ C

lime – zest and its juice- about ¼ C

honey

olive oil

¼ tsp kosher salt

¼ tsp pepper

shallot very finely chopped

Persimmon Salad with Citrus Dressing 

Mix all the dressing ingredients together in a small bowl or jar. Set aside.

Toss butter lettuce, fennel and onion with some of the dressing ( you may not need all).

To platter the salad&#8211;  lay a bed of dressed greens on a platter. Scatter slices of persimmon over the dressed lettuce. Garnish with pomegranate seeds ( and pistachio and goat cheese if using), and spoon a little more dressing on the persimmons. Crack some pepper over top.

To plate the salad -layer slices of persimmon with dressed lettuce fennel mixture, top with pomegranate.

Delicious! This was my go-to lunch salad in the midst of all the holiday eating. Thank you for this!

Made this tonight...so delicious! Thank you for sharing!

The incredible flavorful fall salad features my all time favorite fall fruit: PERSIMMONS! Get ready to be obsessed!

Persimmon Salad

Fuyu persimmons

Radicchio

baby kale

apple cider vinegar

shallot, finely chopped

Kosher salt, freshly cracked black pepper and red pepper flakes

cumin

walnuts

Cut off the tough green tops and slice each persimmon in 10 to 12 wedges.

In a small jar, combine the olive oil, vinegar, honey, shallot, cumin, red pepper flakes, salt and pepper. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough red pepper flakes to give it a little kick. If you&#039;d like it hotter, add more and shake again

Combine the persimmons, radicchio, kale and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds and walnuts. Taste and adjust seasoning as needed.

This vegan roasted brussels sprouts salad is tossed with persimmons, pecans, and a maple vinaigrette for an easy and delicious fall harvest salad.

Roasted Brussels Sprouts Salad with Persimmons

brussels sprouts, quartered

sea salt

red chili flakes

persimmons, halved + thinly sliced (small pit removed)

pecans

maple syrup

Preheat oven to 450ºF.

Arrange brussels sprouts in a single layer on a baking sheet.&nbsp; Drizzle oil over the sprouts, and then evenly sprinkle salt and chili flakes.

Roast 16-18 minutes, until the edges darken and caramelize.&nbsp; Add cooked brussels sprouts to a large mixing bowl.

For hard, not fully ripe persimmons: Turn on the oven broiler.  Arrange the persimmon slices on the baking sheet.  Broil about 2 minutes, until warm.  For soft, ripe persimmons: Skip broiling and add to the salad uncooked.

Add persimmons to the bowl with the sprouts.  Add the pecans.

Whisk together all the maple vinaigrette ingredients.&nbsp; Toss the salad in the dressing, and serve immediately.

Make Ahead:&nbsp;&nbsp;For a cold salad, make up to 3 hours ahead of time.&nbsp; Wait to dress the salad until right before serving.

Indulge in a refreshing persimmon salad with a Japanese twist. This easy-to-make side dish combines the sweetness of persimmons, earthy maitake mushrooms, and crunchy nuts, creating a healthy, antioxidant-rich dish perfect for autumn gatherings or light meals.

How to Make Persimmon Salad (With Maitake Mushroom & Kurozu Black Vinegar Recipe)

persimmon (firm, sliced)

baby leaves

mozzarella cheese (bite-sized pieces)

maitake mushrooms (pan-fried)

olive oil (for frying mushrooms)

Tbsp kurozu (black vinegar; for the dressing)

Tbsp soy sauce (for the dressing)

Tbsp extra virgin olive oil (for the dressing)

Tbsp honey (for the dressing)

tsp salt (for the dressing)

nuts (chopped)

Gather the Ingredients

Assemble all the required ingredients for the salad and dressing.

Mix the Dressing

In a bowl, combine all the dressing ingredients: kurozu, soy sauce, olive oil, honey, and salt. Mix well and set aside.

Prepare the Ingredients

Persimmon: Slice radially, removing the peel and hull.

Mozzarella Cheese &amp; Maitake Mushroom: Cut into bite-sized pieces.

Nuts: Chop into small pieces for topping.

Pan-Fry the Maitake Mushroom

Heat olive oil in a frying pan over medium heat. Add the maitake mushrooms and cook until tender, sprinkling a pinch of salt for flavor.

Combine the Ingredients

In a large bowl, combine the pan-fried maitake mushrooms with the dressing and mix well. Add the persimmon slices and mozzarella cheese, mixing gently. Toss in the baby leaves, then transfer the salad to a serving plate or bowl. Top with chopped nuts and enjoy!

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Top 4 persimmon salad recipes from across the web

The most viewed persimmon salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Persimmon Salad With Citrus Dressin...

Persimmon Salad

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The most viewed persimmon salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine