As the seasons change, our taste buds crave fresh, vibrant flavors to match the warmth and coziness of autumn. One fruit that embodies this spirit is the persimmon, with its sweet, tangy flavor and soft, velvety texture. When paired with a variety of greens, cheeses, nuts, and dressings, persimmons become the star of the show in these 18 refreshing salads. From classic combinations like Persimmon and Arugula Salad with Goat Cheese to innovative pairings like Persimmon and Shaved Brussels Sprouts Salad, there’s something for every palate. Whether you’re a fan of sweet and savory or tangy and tart, these persimmons salad recipes are sure to satisfy your cravings.
Persimmon and Arugula Salad with Goat Cheese
This refreshing salad combines the sweet, velvety texture of persimmons with the peppery flavor of arugula, all tied together with crumbly goat cheese. Perfect for a light lunch or as a side dish for your next dinner party.
Ingredients:
– 2 ripe persimmons, diced
– 4 cups arugula
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– 1 tsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the arugula, persimmon, and goat cheese.
2. Sprinkle the chopped walnuts over the top.
3. Drizzle the olive oil and balsamic vinegar over the salad.
4. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Roasted Persimmon and Kale Salad
This recipe celebrates the flavors of fall with a simple yet impressive salad featuring roasted persimmons, curly kale, and tangy citrus. Perfect for a light lunch or as a side dish for your next dinner party.
Ingredients:
– 2 Fuyu persimmons, peeled and cubed
– 1 bunch of curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 tbsp olive oil
– 1 tsp maple syrup
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp freshly squeezed orange juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss persimmon cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a large bowl, massage kale leaves with the remaining 1 tbsp olive oil and a pinch of salt until soft.
5. Combine roasted persimmon, kale, feta cheese (if using), and orange juice in a bowl.
6. Season to taste and serve immediately.
Cooking Time: 20-25 minutes
Persimmon Pomegranate Spinach Salad
Celebrate the flavors of fall with this vibrant and refreshing salad, featuring sweet persimmons, juicy pomegranate seeds, and nutritious spinach. A perfect blend of textures and tastes for a satisfying side dish or light lunch.
Ingredients:
– 4 cups fresh baby spinach leaves
– 2 ripe persimmons, diced
– 1/2 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 spinach leaves.
2. Arrange persimmon dice on top of the spinach.
3. Sprinkle pomegranate seeds over the persimmons.
4. If using feta cheese, crumble it over the salad.
5. Drizzle olive oil and apple cider vinegar over the salad, tossing to coat.
6. Season with salt and pepper to taste.
Cooking Time: None! This salad is ready in just a few minutes.
Persimmon and Quinoa Salad with Honey Vinaigrette
This refreshing salad combines the sweetness of persimmons with the nutty flavor of quinoa, all tied together with a drizzle of honey vinaigrette. Perfect for a light lunch or as a healthy side dish.
Ingredients:
– 1 cup cooked quinoa
– 2 ripe persimmons, diced
– 1/4 cup chopped fresh mint leaves
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, diced persimmons, and chopped mint leaves.
2. In a small bowl, whisk together honey and apple cider vinegar until well combined.
3. Pour the vinaigrette over the quinoa mixture and toss to coat.
4. Top with crumbled feta cheese (if using).
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 10 minutes
Persimmon and Avocado Salad with Lime Dressing
This refreshing salad combines the sweetness of persimmons with the creaminess of avocado, all tied together with a zesty lime dressing. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 2 ripe persimmons, diced
– 1 ripe avocado, diced
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced persimmon and avocado.
2. In a small bowl, whisk together the lime juice and olive oil.
3. Pour the dressing over the persimmon-avocado mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves if desired.
6. Serve immediately.
Cooking Time: 10 minutes
Persimmon and Walnut Salad with Balsamic Glaze
A sweet and savory salad that combines the juicy flavor of persimmons with the crunch of walnuts, all tied together with a rich balsamic glaze.
Ingredients:
– 2 ripe persimmons, diced
– 1/2 cup chopped walnuts
– 2 tablespoons 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 the diced persimmons and chopped walnuts.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, and honey until well combined.
3. Pour the glaze over the persimmon-walnut mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or thyme, if desired.
Cooking Time:
– Prep time: 10 minutes
– Cook time: None
– Total time: 10 minutes
Persimmon and Beet Salad with Feta Cheese
This refreshing salad combines the natural sweetness of persimmons with the earthiness of beets, topped with crumbly feta cheese. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 2 medium-sized persimmons, peeled and diced
– 2 large beets, roasted and peeled
– 1/4 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C). Roast the beets for about 45-50 minutes, or until tender.
2. In a large bowl, whisk together olive oil, white wine vinegar, salt, and pepper.
3. Add the diced persimmons and roasted beets to the bowl. Toss gently to combine.
4. Crumble the feta cheese over the salad and toss again to distribute evenly.
5. Garnish with fresh thyme leaves, if desired.
6. Serve immediately.
Cooking Time: 45-50 minutes (for roasting the beets)
Persimmon and Apple Salad with Maple Dressing
This refreshing salad combines the sweetness of persimmons and apples with a tangy maple dressing, perfect for fall gatherings or as a healthy snack.
Ingredients:
– 2 ripe persimmons, diced
– 1 large apple, diced (such as Granny Smith)
– 1/4 cup chopped fresh parsley
– 2 tablespoons pure maple syrup
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the persimmon and apple.
2. In a small bowl, whisk together the maple syrup, apple cider vinegar, and olive oil until well combined.
3. Pour the dressing over the fruit mixture and toss to coat.
4. Sprinkle with chopped parsley and season with salt and pepper to taste.
5. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None! This salad is ready in minutes.
Persimmon and Pear Salad with Candied Pecans
This refreshing autumnal salad combines the sweet flavors of persimmons and pears with the crunch of candied pecans, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 2 ripe persimmons, diced
– 1 ripe pear, diced
– 1/4 cup candied pecans (see note)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced persimmon and pear.
2. Drizzle the olive oil over the fruit and toss to coat.
3. Sprinkle the candied pecans over the salad and toss again to combine.
4. Squeeze the apple cider vinegar over the salad and season with salt and pepper to taste.
5. Serve immediately, garnished with fresh herbs if desired.
Cooking Time: 10 minutes
Note: To make candied pecans, preheat oven to 350°F (180°C). Toss 1/2 cup pecan halves with 1 tablespoon honey and 1 tablespoon water. Spread on a baking sheet and bake for 10-12 minutes or until caramelized.
Persimmon and Chickpea Salad with Tahini Dressing
This vibrant salad combines the sweet, tangy flavor of persimmons with the nutty goodness of chickpeas, all tied together with a creamy tahini dressing. Perfect for a light lunch or as a side dish for your favorite meals.
Ingredients:
– 2 ripe persimmons, diced
– 1 can chickpeas (14 oz), drained and rinsed
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tbsp tahini
– 2 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine diced persimmons, chickpeas, and parsley.
2. In a small bowl, whisk together tahini, lemon juice, garlic, salt, and pepper.
3. Pour the dressing over the persimmon mixture and toss to combine.
4. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 10 minutes
Persimmon and Blue Cheese Salad with Walnuts
Persimmon and Blue Cheese Salad with Walnuts: A Sweet and Savory Delight
This refreshing salad combines the sweet flavor of persimmons, the pungency of blue cheese, and the crunch of walnuts. Perfect for a light lunch or as a side dish.
Ingredients:
– 2 ripe persimmons, peeled and sliced
– 1/4 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– 1/4 cup chopped walnuts
Instructions:
1. In a large bowl, combine the sliced persimmons, crumbled blue cheese, and chopped parsley.
2. Drizzle the olive oil and apple cider vinegar over the mixture, tossing gently to coat.
3. Season with salt and pepper to taste.
4. Sprinkle the chopped walnuts over the salad.
5. Serve immediately.
Cooking Time: 10 minutes
Persimmon and Endive Salad with Citrus Dressing
Experience the sweet and tangy combination of persimmons, endive, and citrus in this refreshing salad.
Ingredients:
• 2 ripe persimmons, peeled and diced
• 1 head of Belgian endive, separated into leaves
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Fresh thyme leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced persimmons and endive leaves.
2. In a small bowl, whisk together the orange juice, honey, and Dijon mustard until well combined.
3. Pour the citrus dressing over the persimmon-endive mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh thyme leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Persimmon and Radicchio Salad with Parmesan
This refreshing salad combines the sweetness of persimmons with the earthy flavor of radicchio, topped with the nutty goodness of Parmesan cheese.
Ingredients:
– 2 ripe persimmons, diced
– 4 cups radicchio leaves, torn into bite-sized pieces
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced persimmons and radicchio leaves.
2. In a small bowl, whisk together the olive oil and apple cider vinegar.
3. Pour the dressing over the persimmon-radicchio mixture and toss to coat.
4. Sprinkle the grated Parmesan cheese over the top and season with salt and pepper to taste.
5. Serve immediately, garnished with additional Parmesan cheese if desired.
Cooking Time: 10 minutes
Persimmon and Cucumber Salad with Mint
This refreshing salad combines the sweet and tangy flavors of persimmons, cucumbers, and mint for a light and revitalizing summer treat.
Ingredients:
– 2 ripe persimmons, diced
– 1 large cucumber, peeled and thinly sliced
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the persimmon and cucumber.
2. Sprinkle the chopped mint leaves over the top of the fruit and vegetables.
3. Drizzle the olive oil and apple cider vinegar over the salad, gently tossing to combine.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: None! This salad is ready in just a few minutes.
Persimmon and Shaved Brussels Sprouts Salad
This refreshing salad combines the sweetness of persimmons with the earthy crunch of shaved Brussels sprouts, perfect for a light and satisfying fall meal.
Ingredients:
– 1 ripe persimmon, diced
– 1 pound Brussels sprouts, trimmed and thinly sliced
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: toasted pecans or pumpkin seeds for garnish
Instructions:
1. In a large bowl, whisk together apple cider vinegar and olive oil.
2. Add the diced persimmon and shaved Brussels sprouts to the bowl; toss to combine.
3. Season with salt and pepper to taste.
4. Serve immediately, garnished with toasted pecans or pumpkin seeds if desired.
Cooking Time: 5 minutes
Persimmon and Roasted Sweet Potato Salad
This refreshing autumn salad combines the sweet and tangy flavors of persimmons with the earthy sweetness of roasted sweet potatoes, perfect for a light and satisfying side dish or lunch.
Ingredients:
– 2 medium-sized persimmons, diced
– 1 large sweet potato, peeled and cubed
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large bowl, combine the diced persimmons, roasted sweet potatoes, and chopped cilantro (if using).
4. Squeeze a sliver of fresh lime juice over the salad to bring out the flavors.
Cooking Time: 25-30 minutes
Persimmon and Grilled Chicken Salad
This refreshing salad combines the sweetness of persimmons with the smokiness of grilled chicken, all on a bed of crisp greens. Perfect for a light yet satisfying meal or as a side dish for your next gathering.
Ingredients:
– 2 boneless, skinless chicken breasts
– 1 ripe persimmon, diced
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt and pepper; grill for 5-6 minutes per side, or until cooked through.
3. In a large bowl, combine mixed greens, diced persimmon, and crumbled feta cheese.
4. Slice grilled chicken into strips; place on top of salad mixture.
5. Drizzle with olive oil and honey; season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Persimmon and Tofu Salad with Sesame Dressing
This refreshing salad combines the sweetness of persimmons with the creaminess of tofu, all tied together with a nutty sesame dressing. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 1 ripe persimmon, diced
– 1/2 cup firm tofu, drained and cubed
– 1/4 cup chopped scallions (green onions)
– 1 tablespoon sesame oil
– 2 tablespoons soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine diced persimmon, tofu cubes, and chopped scallions.
2. In a small bowl, whisk together sesame oil, soy sauce, and honey until smooth.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Summary
Get ready to fall in love with persimmons! This sweet and tangy fruit is the star of these 18 refreshing salad recipes. From classic combinations like Persimmon and Arugula Salad with Goat Cheese, to bold and flavorful pairings like Persimmon Pomegranate Spinach Salad, there’s something for every taste bud. Discover how persimmons can elevate your salads with their unique flavor profile. Whether you’re in the mood for something light and crisp or rich and hearty, these recipes are sure to inspire a new favorite salad.
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