Sweet, savory and simply delicious, this Persimmon Salad is likely to become a new favorite. Tossed with a bright apple-cider and orange vinaigrette, it pulls together in minutes and works equally well for weeknight meals, holiday tables, or a light, seasonal lunch.
The first time I tried persimmons was thanks to my then-third-grade son, who came home raving about a persimmon salad from a classroom tasting. If a picky nine-year-old declares a salad “the best,” it’s worth paying attention. I picked up the ingredients straight away, adapted the recipe a bit, and now it’s a family staple every time Fuyu persimmons are in season.
I often use persimmons in other seasonal recipes too — their sweet, floral notes pair beautifully with autumn greens and warm spices. If you’re new to this fruit, choose Fuyu persimmons for salads: they have a firm texture and a pleasant sweetness. Avoid unripe Hachiya persimmons, which can be astringent until fully soft.
Why you’ll love this recipe:
- Bright balance of sweet and savory flavors: tender persimmon, tangy dried cranberries, salty feta, and crunchy almonds.
- Quick and adaptable: swap greens, nuts, or cheese to suit your tastes or dietary needs.
- Simple, fast prep—ready in about 10–15 minutes from start to finish.
- Perfect for everyday meals and elegant enough for entertaining or holiday sides.
Recipe ingredients
- Greens: baby spinach is used here, but arugula, kale, or a mixed green blend work well.
- Persimmons: use flat-bottomed Fuyu persimmons. They are firm and sweet; Hachiya persimmons should be avoided for this salad unless they are fully soft and jammy.
- Feta: crumbled feta adds a pleasant salty tang. Substitute goat cheese or omit for a dairy-free option.
- Almonds: sliced almonds give crunch. Substitute walnuts, pecans, or seeds as you prefer.
- Dried cranberries: add a chewy burst of sweetness and color.
Below is the full ingredient list and quantities in the recipe card.
How to make this recipe
This persimmon salad comes together easily. Toast the nuts and prepare the vinaigrette in advance if you like—both keep well and speed up assembly when you’re ready to serve.
Pro tip: Make the dressing ahead and double the batch for quick salads all week.
- Toast sliced almonds on a rimmed baking sheet at 350°F (175°C) for 8–10 minutes until fragrant and golden. Watch closely after 8 minutes to avoid burning; cool before using.
- In a large bowl, combine the spinach, chopped Fuyu persimmon, dried cranberries, crumbled feta, and cooled almonds.
- In a small jar or bowl, whisk together fresh orange juice, apple cider vinegar, maple syrup, Dijon mustard, olive oil, and salt and pepper. Shake or whisk until emulsified.
- Drizzle the vinaigrette over the salad, toss gently to combine, and serve immediately.
Recipe FAQs
Persimmons are sweet with floral, honeyed notes and a texture that ranges from crisp to soft depending on variety and ripeness. Fuyu persimmons have an apple-like firmness with a gentle sweetness.
What pairs well with persimmons?
They’re versatile: pair persimmons with chicken, pork, roasted squash, or dark leafy greens like kale and spinach. They also complement nuts, cheeses, and autumn spices.
Should I peel a persimmon?
Fuyu persimmon skins are edible and tender; you can leave them on for texture and color in salads.
How do you cut a persimmon for salad?
Trim the top and bottom, stand the fruit upright, cut in half from top to bottom, then slice into half-moons and chop into bite-size pieces as needed.
More salad recipes you’ll love
- Arugula pear salad
- Kale apple salad
- Pear salad
- Pomegranate salad
- Spinach apple salad
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so the author can see what you made.
Persimmon Salad
Sweet, savory and refreshing, tossed in a bright orange-maple apple cider vinaigrette.
Servings: 6 | Prep: 15 mins | Cook: 10 mins | Total: 25 mins
Ingredients
For the salad:
- 4–5 ounces baby spinach
- 1 large Fuyu persimmon, chopped (no need to peel)
- 1/3 cup dried cranberries
- 1/3 cup crumbled feta cheese
- 1/3 cup sliced almonds, toasted
For the vinaigrette:
- 2 tablespoons fresh orange juice
- 1½ tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1½ teaspoons Dijon mustard
- ¼ cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Toast the almonds on a rimmed baking sheet at 350°F for 8–10 minutes until golden and fragrant. Remove and cool.
- Place the spinach, chopped persimmon, dried cranberries, crumbled feta, and toasted almonds in a large bowl.
- Combine the orange juice, apple cider vinegar, maple syrup, Dijon mustard, olive oil, and salt and pepper in a jar or small bowl and whisk or shake until emulsified.
- Drizzle the dressing over the salad, toss gently, and serve immediately.
Notes
- Use Fuyu persimmons (flat-bottomed) for best texture and flavor. Avoid unripe Hachiya persimmons, which can be astringent.
- Make the dressing ahead and double the recipe for quick salads during the week. Toast almonds in advance or use pre-toasted nuts.
- Customize freely: substitute nuts, swap the greens, or replace feta with goat cheese or a vegan alternative.
- Nutrition estimates include the full amount of dressing; you may use less depending on taste.
Nutrition (per serving, approximate)
Calories: 216 | Carbohydrates: 12 g | Protein: 5 g | Fat: 17 g | Fiber: 2 g