Persimmon Salad

No ratings yet

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!

Prep Time20

Cook Time0

Total Time20

Course: Salad

Cuisine: American

Diet: Vegan

Servings: to 4

Calories: 820kcal

Author: Toni Okamoto

Equipment

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.

Nutrition