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Sweet, savory, and vibrant, this persimmon salad with bright citrus dressing is a refreshing fall/winter dish loaded with color, flavor, and texture! Plus, it’s ready in just 20 minutes!
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Why You’ll Love This Recipe
This persimmon salad is quick and easy, focuses on seasonal produce, and is perfect for mid-week or entertaining – including Thanksgiving day (along with this healthy Thanksgiving fruit salad). This winter salad is highly versatile, combining sweet seasonal persimmons with your favorite leafy greens, toasted nuts or seeds, red onion, and a vibrant citrus salad dressing. The result is a satisfying salad bursting with flavor, texture, color, and nutrients!
Looking for more fruity salad ideas? You might enjoy this avocado quinoa salad, peach salad, or this quick and easy citrus salad.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
- Persimmon: Ripe Fuyu persimmons’ crisp texture works best in salads.
Recipe Variations
- Sweetener: Add maple syrup or agave to the dressing if preferred.
- Pomegranate: For color, texture, and sweet flavor.
- Beetroot: Steamed or roasted, beets add nutrients and antioxidants.
- Apple: Thinly sliced Honey crisp adds crisp texture.
- Red pepper flakes: To add some heat.
- Tofu feta cheese: For creaminess and a ‘cheesy’ flavor.
- Balsamic dressing: Swap the citrus for a simple balsamic dressing like this basic balsamic vinaigrette recipe.
- Dried fruit: i.e., dried cranberries, raisins, etc.
How to Make Persimmon Salad
Step 1: First, peel and thinly slice the onion and zest and juice the lemon. Mix the onions, lemon juice, and salt in a large salad bowl and let it soak.
Step 2: Meanwhile, use a spoon to remove the green top off the persimmon, then slice it into bite-sized wedges and lightly toast the pecans in a pan until toasty and fragrant. Set aside to cool.
OR toast nuts in the oven for 8-10 minutes at 350F/175C, stirring halfway.
Step 3: Next, add the dressing ingredients (orange juice, Dijon mustard, olive oil, salt, and pepper) to a small bowl or lidded jar and whisk/shake thoroughly. Transfer the contents of the onion bowl to a lidded container and chill in the fridge – no need to clean the bowl.
Step 4: To assemble the salad, add the arugula to the bowl and mix to let it absorb any remaining lemon/onion juices. Top/toss with the persimmons, pecans, avocado, and 2 tbsps red onion. Drizzle with a tablespoon of dressing, and serve with more onions and dressing on the side. Enjoy!
FAQs
Technically, no, as the peel is edible. However, you may prefer them without.
Technically, no, but soaking onion in citrus juice (or ice water) helps to get rid of some of its raw, pungent flavor – making it milder while still flavorful.
Persimmons have a unique flavor that’s hard to pinpoint. It’s generally described to be similar to an apple crossed with cantaloupe, mango, papaya, and/or apricots, with a honeyed sweetness, delicate floral notes, and hints of cinnamon.
There are two main types of persimmons: Fuyu and Hachiya.
Hachiya persimmons have a more elongated, acorn-like shape, a very sweet flavor, and a super soft, pudding-like texture – but only when fully ripe. If unripe, the texture is crisper, but it’s extremely astringent and unpleasant to eat.
In comparison, Fuyu persimmons have a flattened, tomato-like shape, a slightly less sweet flavor, and a crisp, firm texture – making them perfect for any salad with persimmons.
Pro Recipe Tips
- Use Fuyu persimmons: Use Fuyu persimmons as Hachiya are extremely astringent until completely ripe (where they become too mushy for a salad).
- Customize it to your liking: With your favorite greens, nuts/seeds, and add-ins. Sweeten the dressing, and even swap out persimmons when out of season. Here are some other dressings to consider: spinach salad dressing, this 2-minute oil-free salad dressing, or even this easy orange vinaigrette dressing.
Storage Instructions
Store the salad and dressing separately in airtight containers in the fridge for 3-4 days, only adding the avocado when serving.
Once fully assembled, consume the arugula and persimmon salad within a few hours for the freshest, crispest texture.
More Vegan Salad Recipes
Salads
Easy Lentil Salad
Vegan Lunches
Peach Salad
Salads
Watermelon Tomato Salad
Salads
Easy Orange Vinaigrette
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Persimmon Salad
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Ingredients
- 1 small red onion very thinly sliced
- 1 lemon juiced
- Pinch of salt
- 3 ripe persimmons
- ¼ cup of pecans
- 1 orange juiced
- ½ teaspoon of Dijon mustard
- 1 teaspoon of olive oil
- ¼ teaspoon of salt
- ¼ teaspoon of black pepper
- 2 cups of arugula
- 2 avocados sliced
Instructions
- In a large salad bowl, mix the onions, lemon juice, and salt. Mix well and set aside for 10 minutes.
- While the onions are marinating in the lemon juice, slice the persimmons into bite-size wedges. Set aside.
- Place the pecans on a pan, and lightly roast them until fragrant. Remove them from the pan and set aside.
- In a small jar with a lid or in a small bowl, add the juice of the orange, Dijon mustard, olive oil, salt, and pepper. Close the jar with the lid and shake it well. If you’re using a small bowl, whisk it thoroughly. Set aside.
- Once the 10 minutes have passed. Remove the onions and juices from the bowl and place them in a container with a lid. Place the onions in the refrigerator and do not clean the bowl and set it aside.
- When ready to assemble the salad, add the arugula to the bowl where the onion is and mix it well to absorb any of the remaining lemon and onion juices.
- Top with the persimmons, pecans, avocado, and 2 tablespoons of red onions. Drizzle 1 tablespoon of the dressing and serve.
- Serve with more onions and dressing on the side.
Notes
- Use Fuyu persimmons: Use Fuyu persimmons as Hachiya are extremely astringent until completely ripe (where they become too mushy for a salad).
- Customize it to your liking: With your favorite greens, nuts/seeds, and add-ins. Sweeten the dressing, and even swap out persimmons out of season.
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