As the leaves start to change colors and the crisp autumn air sets in, our taste buds crave something fresh, flavorful, and vibrant. Enter the humble persimmon, a sweet and tangy fruit that shines when paired with a variety of autumnal ingredients. In this article, we’ll explore 18 refreshing persimmon salad recipes that will make your taste buds dance. From classic combinations to innovative twists, these salads are sure to become your go-to dishes for the season.
Spiced Persimmon and Arugula Salad with Toasted Walnuts
This autumn-inspired salad combines the sweetness of persimmons with the earthiness of arugula, all tied together with toasted walnuts and a hint of spice.
Ingredients:
– 2 ripe persimmons, diced
– 4 cups arugula leaves
– 1/2 cup chopped fresh cilantro
– 1/4 cup honey
– 2 tbsp apple cider vinegar
– 1 tsp ground cinnamon
– Salt and pepper to taste
– 1/4 cup toasted walnuts
Instructions:
1. Preheat oven to 350°F (175°C). Toss walnuts with a pinch of salt and toast for 5-7 minutes, or until fragrant.
2. In a large bowl, combine arugula, cilantro, and diced persimmon.
3. In a small bowl, whisk together honey, apple cider vinegar, and cinnamon.
4. Pour the dressing over the salad and toss to combine.
5. Top with toasted walnuts and serve immediately.
Cooking Time: 15 minutes
Roasted Persimmon and Beet Salad with Goat Cheese
Roasted Persimmon and Beet Salad with Goat Cheese: A sweet and earthy combination of roasted persimmons, beets, and tangy goat cheese.
Ingredients:
– 2 large persimmons, peeled and sliced into wedges
– 2 large beets, peeled and cubed
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss persimmon slices with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tender.
3. In a separate pan, toss beet cubes with remaining 1 tbsp olive oil, salt, and pepper. Roast for 30-40 minutes or until tender.
4. In a large bowl, combine roasted persimmons, beets, crumbled goat cheese, and balsamic vinegar. Toss gently to combine.
5. Garnish with fresh thyme leaves and serve.
Cooking Time: 45-60 minutes
Persimmon, Pomegranate, and Kale Salad with Maple Dressing
This salad combines the natural sweetness of persimmons and pomegranates with the earthy goodness of kale, all tied together with a hint of maple syrup. Perfect for a crisp autumn evening or as a refreshing side dish for your next meal.
Ingredients:
– 2 ripe persimmons, diced
– 1 cup fresh kale leaves, stems removed and discarded
– 1/2 cup pomegranate arils (seed pods)
– 2 tbsp pure maple syrup
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands until they become tender and slightly softened.
2. Add the diced persimmons and pomegranate arils on top of the kale.
3. In a small bowl, whisk together maple syrup and olive oil to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes (prep time only)
Asian-Inspired Persimmon Salad with Sesame Ginger Dressing
This refreshing salad combines the sweetness of persimmons with the bold flavors of sesame and ginger, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 2 ripe persimmons, diced
– 1/4 cup chopped scallions
– 1/4 cup toasted sesame seeds
– 1/4 cup crumbled firm tofu (optional)
– 2 tablespoons freshly grated ginger
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine persimmons, scallions, sesame seeds, and tofu (if using).
2. In a small bowl, whisk together ginger, soy sauce, rice vinegar, and honey.
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
Persimmon and Avocado Salad with Lime Vinaigrette
This refreshing salad combines the sweetness of persimmons with the creaminess of avocados, all tied together with a zesty lime vinaigrette.
Ingredients:
– 2 ripe persimmons, diced
– 1 ripe avocado, diced
– 1/4 cup fresh 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 to make the vinaigrette.
3. Pour the vinaigrette over the fruit and avocado mixture, tossing gently to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None
Warm Persimmon and Quinoa Salad with Honey Mustard Glaze
Warm Persimmon and Quinoa Salad with Honey Mustard Glaze
This autumn-inspired salad combines the sweetness of persimmons with the nuttiness of quinoa, all wrapped up in a tangy honey mustard glaze. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup cooked quinoa
– 2 ripe persimmons, diced
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 tablespoon Dijon mustard
– 1/4 teaspoon salt
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together quinoa, persimmons, olive oil, honey, mustard, and salt until well combined.
3. Transfer the mixture to a baking dish and warm in the preheated oven for 10-12 minutes, or until the persimmons are tender.
4. Remove from the oven and let cool slightly.
5. Drizzle with additional honey if desired.
6. Garnish with fresh thyme leaves before serving.
Cooking Time: 10-12 minutes
Persimmon and Burrata Salad with Balsamic Reduction
This refreshing salad combines the sweetness of persimmons, the creaminess of burrata cheese, and the tanginess of balsamic reduction, perfect for a crisp fall evening.
Ingredients:
– 2 ripe Fuyu persimmons, peeled and sliced
– 1 ball of fresh burrata cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
– Fresh arugula leaves for garnish
Instructions:
1. In a small saucepan, reduce the balsamic vinegar over medium heat until thickened and syrupy (about 10-12 minutes).
2. Arrange the persimmon slices on a platter or individual plates.
3. Cut the burrata cheese into bite-sized pieces and place on top of the persimmons.
4. Drizzle the olive oil and balsamic reduction over the salad, sprinkling with salt and pepper to taste.
5. Garnish with fresh arugula leaves and serve immediately.
Cooking Time: 10-12 minutes (reducing the balsamic vinegar)
Mediterranean Persimmon Salad with Feta and Olive Oil Drizzle
This vibrant salad combines the sweetness of persimmons with the tanginess of feta, all tied together with a drizzle of rich olive oil. Perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 2 ripe persimmons, diced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced persimmon, crumbled feta, and chopped parsley.
2. Drizzle the olive oil and lemon juice over the salad, tossing gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 10 minutes
Autumn Harvest Salad with Persimmon, Apples, and Candied Pecans
Celebrate the flavors of fall with this vibrant salad featuring sweet persimmons, crisp apples, and crunchy candied pecans.
Ingredients:
– 1 large persimmon, diced
– 2-3 Granny Smith apples, peeled and sliced
– 1/4 cup candied pecans (see note)
– 1/4 cup mixed greens
– 1/4 cup crumbled goat cheese (optional)
– 2 tbsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, diced persimmon, and sliced apples.
2. Drizzle the apple cider vinegar over the salad and toss gently to combine.
3. Sprinkle the candied pecans over the top of the salad and crumble the goat cheese (if using).
4. Season with salt and pepper to taste.
5. Serve immediately.
Note: To make candied pecans, preheat oven to 350°F. Toss 1/2 cup pecan halves with 1 tbsp brown sugar and 1 tsp maple syrup. Spread on a baking sheet and bake for 10-12 minutes or until caramelized. Let cool before using.
Cooking Time: 15 minutes
Persimmon and Spinach Salad with Crispy Prosciutto
This refreshing salad combines the sweetness of persimmons with the earthiness of spinach, all tied together by the crunch of crispy prosciutto.
Ingredients:
– 2 ripe persimmons, peeled and sliced
– 4 cups fresh baby spinach leaves
– 6 slices of prosciutto, thinly cut
– 1/4 cup extra virgin olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the prosciutto slices on the prepared baking sheet and bake for 10-12 minutes, or until crispy and golden brown.
3. In a large bowl, combine the sliced persimmons and baby spinach leaves.
4. Drizzle the olive oil and apple cider vinegar over the salad and toss to combine.
5. Top with crispy prosciutto and season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Thai-Style Persimmon Salad with Peanuts and Chili Lime Dressing
This refreshing salad combines the sweet and tangy flavors of persimmons with the spicy kick of chili peppers, all wrapped up in a crunchy peanut and herb package.
Ingredients:
– 2 ripe persimmons, diced
– 1/4 cup roasted peanuts
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon fish sauce (or to taste)
– 1 teaspoon chili flakes (or more to taste)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine persimmon, peanuts, and cilantro.
2. In a small bowl, whisk together lime juice, fish sauce, and chili flakes until smooth.
3. Pour dressing over the persimmon mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Persimmon Caprese Salad with Fresh Mozzarella and Basil
This refreshing salad combines the sweetness of persimmons with the creaminess of fresh mozzarella, all tied together with fragrant basil. A perfect blend of flavors and textures for a light and satisfying meal.
Ingredients:
– 2 ripe persimmons, sliced into thin wedges
– 8 oz fresh mozzarella cheese, sliced into thin rounds
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic vinegar
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Arrange the persimmon slices on a serving platter or individual plates.
2. Top each persimmon slice with a round of mozzarella cheese.
3. Drizzle the olive oil over the salad, followed by a splash of balsamic vinegar.
4. Sprinkle chopped basil leaves over the top of the salad.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: None required – this salad is best served fresh and at room temperature.
Roasted Delicata Squash and Persimmon Salad with Tahini Dressing
Roasted Delicata Squash and Persimmon Salad with Tahini Dressing: A delicious and nutritious fall-inspired salad that combines the sweetness of roasted squash and persimmon with the creaminess of tahini dressing.
Ingredients:
– 1 large delicata squash, peeled and cubed
– 2 ripe persimmons, sliced
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash cubes with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a blender or food processor, combine tahini, lemon juice, and honey. Blend until smooth.
4. In a large bowl, combine roasted squash, sliced persimmons, and tahini dressing. Toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Persimmon and Farro Salad with Dried Cranberries and Herbs
As the seasons change, this salad celebrates the warm spices and vibrant flavors of autumn. With the sweetness of persimmons, the nutty crunch of farro, and the tanginess of dried cranberries, every bite is a delightful surprise.
Ingredients:
– 1 cup cooked farro
– 2 cups diced persimmon (about 2 medium-sized)
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– 1/4 cup dried cranberries
Instructions:
1. In a large bowl, combine cooked farro, diced persimmon, and chopped parsley.
2. In a small bowl, whisk together olive oil, apple cider vinegar, and honey until well combined.
3. Pour the dressing over the farro mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Sprinkle dried cranberries on top and serve immediately.
Cooking Time: 15 minutes
Citrusy Persimmon Salad with Fennel and Toasted Almonds
This refreshing salad combines the sweetness of persimmons with the brightness of citrus, crunch of fennel, and nutty flavor of toasted almonds. Perfect for a light and satisfying lunch or as a side dish for a special occasion.
Ingredients:
– 2 ripe persimmons, diced
– 1 large orange, peeled and segmented
– 1 bulb of fennel, thinly sliced
– 1/4 cup toasted almonds
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt to taste
Instructions:
1. In a large bowl, combine persimmon, orange segments, and fennel.
2. Drizzle with olive oil and lemon juice; toss gently to combine.
3. Sprinkle toasted almonds over the top and season with salt to taste.
4. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Persimmon and Endive Salad with Blue Cheese and Walnuts
This refreshing fall salad combines the sweetness of persimmons with the tanginess of blue cheese, the crunch of walnuts, and the peppery flavor of endive.
Ingredients:
– 2 ripe persimmons, diced
– 1 head of endive, separated into leaves
– 1/2 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine diced persimmons, endive leaves, and crumbled blue cheese.
2. Sprinkle chopped walnuts over the top of the salad.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 10 minutes
Vibrant Persimmon and Radicchio Salad with Lemon Vinaigrette
This refreshing salad combines the sweetness of persimmons with the earthiness of radicchio, all tied together with a zesty lemon vinaigrette. Perfect for a light and satisfying side dish or main course.
Ingredients:
– 2 ripe persimmons, diced
– 4 cups radicchio leaves, chopped
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced persimmon and chopped radicchio.
2. In a small bowl, whisk together the lemon juice and olive oil.
3. Pour the vinaigrette over the persimmon and radicchio mixture; toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley leaves, if desired.
6. Serve immediately.
Cooking Time: None! This salad is ready in just a few minutes.
Sweet and Spicy Persimmon Salad with Honey Chipotle Dressing
Experience the perfect blend of sweet and spicy flavors in this unique persimmon salad, elevated by a tangy honey chipotle dressing.
Ingredients:
– 2 ripe persimmons, diced
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons honey chipotle dressing (see below)
– Salt and pepper to taste
Honey Chipotle Dressing:
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1 tablespoon mayonnaise
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon ground cumin
– 1-2 chipotle peppers in adobo sauce, finely chopped
Instructions:
1. In a large bowl, combine persimmons, red onion, jalapeño pepper, and feta cheese (if using).
2. Drizzle with honey chipotle dressing and toss to coat.
3. Sprinkle with cilantro and season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 15 minutes
Summary
Get ready to fall in love with the sweet and tangy flavors of persimmons! As the seasons change, these delicious fruits are perfect for incorporating into your autumn salads. From classic combinations like spiced persimmon and arugula to bold pairings like persimmon, pomegranate, and kale, there’s a recipe for every taste. Whether you prefer sweet and spicy, citrusy and fresh, or hearty and comforting, these 18 refreshing persimmon salad recipes are sure to become your new favorite fall traditions.
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