As the seasons change and fall arrives, our palates start to crave heartier, more comforting flavors. One fruit that perfectly captures this essence is the persimmon – a sweet and tangy delight that’s often overlooked in favor of its flashier cousins like pomegranate and pumpkin. But trust us, the persimmon is a game-changer when it comes to fall salads.
In the following pages, we’ll explore 19 delicious persimmons salad recipes that showcase this underrated fruit in all its glory. From classic combinations with arugula and goat cheese to more adventurous pairings with roasted beets and quinoa, these salads are sure to inspire your next meal. So why not get creative and add a splash of autumn color (and flavor) to your plate?
Stay tuned for our top 19 persimmons salad recipes perfect for the fall season!
Persimmon and Arugula Salad with Goat Cheese
This refreshing salad combines the sweetness of persimmons, the peppery flavor of arugula, and the tanginess of goat cheese for a delightful fall treat.
Ingredients:
• 2 ripe persimmons, diced
• 4 cups arugula
• 1/2 cup crumbled goat cheese
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
Instructions:
1. In a large bowl, combine arugula, persimmon, and crumbled goat cheese.
2. Drizzle olive oil and apple cider vinegar over the salad, tossing gently to combine.
3. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Roasted Persimmon and Beet Salad
This sweet and earthy salad combines roasted persimmons with beets, mixed greens, and a tangy dressing, perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 2 persimmons, peeled and cubed
– 2 large beets, peeled and cubed
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/4 cup crumbled goat cheese (optional)
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss persimmon and beet cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. In a large bowl, combine mixed greens, roasted persimmons and beets, and crumbled goat cheese (if using).
5. Drizzle with apple cider vinegar and remaining 1 tbsp olive oil.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Persimmon, Pomegranate, and Spinach Salad
This vibrant salad combines the sweetness of persimmons with the tanginess of pomegranates and the earthy freshness of spinach. Perfect for a light and refreshing autumn evening meal or as a side dish.
Ingredients:
– 2 ripe persimmons, diced
– 1 cup fresh baby spinach leaves
– 1/4 cup pomegranate seeds
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced persimmon, spinach leaves, and pomegranate seeds.
2. Drizzle with olive oil and apple cider vinegar; toss gently to combine.
3. Top with crumbled feta cheese, if using.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: None! This salad is best served fresh and at room temperature.
Warm Persimmon and Quinoa Salad
This sweet and savory salad is a perfect blend of autumnal flavors, featuring tender persimmons, nutty quinoa, and a hint of spice. It’s an ideal side dish or light lunch for the cooler months.
Ingredients:
– 1 cup cooked quinoa
– 2 ripe persimmons, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked quinoa, diced persimmons, and chopped cilantro.
3. In a small saucepan, heat olive oil over medium heat. Add honey and cinnamon; whisk until smooth.
4. Pour the warm glaze over the quinoa mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Persimmon and Kale Salad with Maple Dressing
This autumn-inspired salad combines the natural sweetness of persimmons with the earthy flavor of kale, all tied together with a tangy maple dressing.
Ingredients:
– 2 ripe Fuyu persimmons, diced
– 4 cups curly kale, stems removed and chopped
– 1/2 cup crumbled goat cheese (optional)
– 1/4 cup maple syrup
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale with your hands for about 5 minutes to help soften the leaves.
2. Add the diced persimmons, crumbled goat cheese (if using), and toss to combine.
3. In a small bowl, whisk together the maple syrup, apple cider vinegar, and olive oil.
4. Pour the dressing over the kale mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Persimmon, Walnut, and Blue Cheese Salad
This salad celebrates the flavors of autumn, combining the sweetness of persimmons with the earthiness of walnuts and the pungency of blue cheese. A perfect side dish or light lunch for a crisp fall day.
Ingredients:
– 2 ripe persimmons, diced
– 1/2 cup chopped walnuts
– 1/4 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 1/4 cup mixed greens (arugula, spinach, etc.)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, diced persimmons, and chopped walnuts.
2. Crumble the blue cheese over the top of the salad.
3. Drizzle the olive oil and apple cider vinegar over the salad, tossing gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: None! This salad is ready in just a few minutes.
Asian-Inspired Persimmon and Cucumber Salad
This refreshing salad combines the sweetness of persimmons with the crunch of cucumbers, all wrapped up in a zesty Asian-inspired dressing. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 2 ripe persimmons, diced
– 1 large cucumber, sliced
– 1/4 cup chopped scallions
– 1/4 cup toasted sesame seeds
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine persimmon, cucumber, scallions, and sesame seeds.
2. In a small bowl, whisk together soy sauce, rice vinegar, and grated ginger.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: 10 minutes
Persimmon and Avocado Salad with Citrus Vinaigrette
This refreshing salad combines the sweetness of persimmons with the creaminess of avocados, all tied together with a zesty citrus vinaigrette. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 2 ripe persimmons, diced
– 1 ripe avocado, diced
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a large bowl, combine persimmon and avocado.
2. In a small bowl, whisk together orange juice, olive oil, and honey until well combined.
3. Pour the citrus vinaigrette over the persimmon-avocado mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh mint leaves if desired.
Cooking Time: 10 minutes
Persimmon, Pear, and Endive Salad
Celebrate the flavors of fall with this refreshing salad featuring sweet persimmons, crisp pears, and tangy endive. Perfect as a light lunch or as a side dish for your next dinner party.
Ingredients:
– 2 ripe Fuyu persimmons, diced
– 1 ripe Bartlett pear, diced
– 4-6 Belgian endive leaves
– 1/4 cup crumbled blue cheese (optional)
– 1 tablespoon honey
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. In a large bowl, combine persimmon and pear.
2. Arrange endive leaves on top of the fruit mixture.
3. Drizzle with honey and apple cider vinegar.
4. Sprinkle blue cheese crumbles over the salad (if using).
5. Season with salt and pepper to taste.
6. Garnish with fresh thyme leaves.
Cooking Time: None! This salad is ready in just a few minutes.
Persimmon and Fennel Salad with Lemon Dressing
Persimmon and Fennel Salad with Lemon Dressing: A refreshing fall salad that combines the sweetness of persimmons with the crunch of fennel, all tied together with a bright and citrusy dressing.
Ingredients:
– 2 ripe persimmons, diced
– 1 bulb of fennel, thinly sliced
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced persimmons and sliced fennel.
2. In a small bowl, whisk together the lemon juice and olive oil until well combined.
3. Pour the dressing over the persimmon-fennel mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or thyme leaves, if desired.
Cooking Time: 10 minutes
Persimmon and Chickpea Salad with Tahini Dressing
This refreshing salad combines sweet persimmons, creamy chickpeas, and tangy tahini dressing for a healthy and flavorful treat. Perfect as a light lunch or dinner side dish.
Ingredients:
– 2 ripe persimmons, diced
– 1 can chickpeas, drained and rinsed
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a medium bowl, whisk together tahini, lemon juice, and olive oil.
2. Add diced persimmons and chickpeas to the bowl; toss to combine.
3. Season with salt and pepper to taste.
4. Garnish with chopped parsley if desired.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None
Persimmon and Roasted Sweet Potato Salad
Celebrate the flavors of fall with this vibrant salad featuring tender persimmons, roasted sweet potatoes, and a hint of warm spices. This recipe is perfect for a cozy dinner party or a quick weeknight meal.
Ingredients:
– 2 large sweet potatoes
– 1 ripe persimmon, diced
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. In a large bowl, combine roasted sweet potatoes, diced persimmon, olive oil, apple cider vinegar, cumin, salt, and pepper. Toss to combine.
4. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Persimmon and Apple Salad with Honey Mustard Dressing
Celebrate the flavors of fall with this refreshing salad, featuring sweet persimmons and crisp apples. The tangy honey mustard dressing brings everything together in a delightful harmony.
Ingredients:
– 2 ripe persimmons, diced
– 1 large apple, diced
– 1/4 cup mixed greens
– 1/4 cup crumbled blue cheese (optional)
– 2 tbsp honey
– 2 tbsp Dijon mustard
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced persimmons and apples.
2. In a small bowl, whisk together the honey, Dijon mustard, and olive oil until well combined.
3. Pour the dressing over the fruit mixture and toss gently to coat.
4. Top with mixed greens and crumbled blue cheese (if using).
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Servings: 4-6
Persimmon and Radicchio Salad with Balsamic Glaze
Celebrate the flavors of fall with this refreshing salad, featuring tender persimmons and peppery radicchio, elevated by a rich balsamic glaze.
Ingredients:
– 2 ripe persimmons, sliced into wedges
– 4 cups radicchio leaves, torn into bite-sized pieces
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large bowl, combine persimmon slices and radicchio leaves.
2. In a small saucepan, reduce balsamic vinegar over medium heat until thickened and syrupy, stirring occasionally.
3. Remove from heat and stir in honey until dissolved.
4. Pour the balsamic glaze over the salad and toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or thyme, if desired.
Cooking Time: 15 minutes
Persimmon and Watercress Salad with Toasted Almonds
This refreshing salad combines the sweet flavors of persimmons with the peppery taste of watercress, all tied together with crunchy toasted almonds.
Ingredients:
– 2 ripe persimmons, peeled and diced
– 4 cups fresh watercress leaves
– 1/2 cup chopped fresh scallions (green onions)
– 1/4 cup toasted almonds
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C). Toast the almonds on a baking sheet for 5-7 minutes, or until fragrant.
2. In a large bowl, combine diced persimmons, watercress leaves, and chopped scallions.
3. In a small bowl, whisk together olive oil and apple cider vinegar.
4. Pour the dressing over the persimmon mixture and toss to combine.
5. Sprinkle toasted almonds over the top and season with salt and pepper to taste.
Cooking Time: 10-12 minutes (including toasting almonds)
Persimmon and Carrot Salad with Ginger Dressing
This refreshing salad combines the sweetness of persimmons with the crunch of carrots, all tied together with a zesty ginger dressing. Perfect for a light lunch or dinner.
Ingredients:
– 2 ripe persimmons, diced
– 4 medium carrots, peeled and grated
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons freshly grated ginger
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine persimmons, carrots, and cilantro.
2. In a small bowl, whisk together ginger, olive oil, and apple cider vinegar.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! Just assemble and serve.
Persimmon and Cranberry Salad with Pecans
This refreshing salad combines the sweet flavors of persimmons, tartness of cranberries, and crunch of pecans for a perfect autumnal treat.
Ingredients:
– 2 ripe persimmons, diced
– 1 cup fresh or frozen cranberries
– 1/4 cup chopped pecans
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a large bowl, combine diced persimmons and cranberries.
2. In a small bowl, whisk together apple cider vinegar and honey until well combined.
3. Pour the dressing over the fruit mixture and toss gently to coat.
4. Sprinkle chopped pecans over the top and season with salt and pepper to taste.
5. Garnish with fresh parsley leaves, if desired.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None
Persimmon and Grilled Chicken Salad
Persimmon and Grilled Chicken Salad Recipe
This refreshing salad combines the sweetness of persimmons with the smokiness of grilled chicken, all on a bed of crisp mixed greens. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 ripe persimmon, diced
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp honey
– 1 tsp Dijon mustard
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup crumbled feta cheese (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, honey, Dijon mustard, salt, and pepper.
3. Brush the mixture onto both sides of the chicken breasts.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, combine mixed greens in a large bowl.
6. Top with diced persimmon and grilled chicken.
7. Sprinkle feta cheese on top (if using).
8. Serve immediately.
Cooking Time: 15-20 minutes
Persimmon and Farro Salad with Herbs
This autumnal salad combines the sweet and tangy flavors of persimmons with the nutty taste of farro, all wrapped up in a fresh herb bouquet. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 cup cooked farro
– 2 ripe persimmons, diced
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. In a large bowl, combine cooked farro, diced persimmons, and chopped parsley.
2. In a small bowl, whisk together olive oil, white wine vinegar, and Dijon mustard.
3. Pour the dressing over the farro mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh thyme leaves and serve.
Cooking Time: 10-15 minutes
Summary
Get ready to fall in love with persimmons! As the seasons change, these sweet and tangy fruits become a staple ingredient in many delicious salads. In this article, we’ve gathered 19 mouth-watering persimmon salad recipes perfect for the autumn season. From classic combinations like persimmon and arugula with goat cheese to more adventurous pairings such as persimmon and quinoa with roasted sweet potatoes, there’s something for everyone. Discover new flavors and inspiration for your next meal or party.
Leave a Reply