persimmon salad recipe

A delicious salad highlighting crispy Fuyu persimmons with toasted pecans, pickled onions, goat cheese and pomegranate seeds.

Persimmon salad

fuyu persimmons (peeled, sliced)

red onions (sliced, pickled)

oz goat cheese

pomegranate seeds

frisée

greens

pecans (toasted)

red wine vinegar

honey

dijon mustard

olive oil

lemon juice

white wine vinegar

cumin

salt

pepper

Preheat oven to 350 degrees.

Chop red onions.&nbsp;

In a medium bowl, pour red wine vinegar and honey. Stir mixture. Add red onions. Let sit for 30 minutes in order for onions to pickle. (If possible, pickle the onions ahead of time, they will only get better!)&nbsp;

On a baking sheet, toast pecans for about 5 minutes. Let cool, then chop.

Fill a medium sized bowl with water. Open pomegranate seeds under water.

Peel and slice fuyu persimmons.

For the Salad:

Use a mason jar to combine mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.

For the Dressing:

Combine frisée and mixed greens in a salad bowl.

Add in persimmons, pecans, onions, goat cheese, and pomegranate seeds.

Drizzle dressing. Toss with salad tongs until combined.

For the Assembly:

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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How to Make Persimmon Salad (With M...

Top 2 persimmon salad recipe recipes from across the web

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Persimmon salad

How to Make Persimmon Salad (With M...

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