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Persimmon Salad from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 7 votes

Persimmon Salad

The incredible flavorful fall salad features my all time favorite fall fruit: PERSIMMONS! Get ready to be obsessed!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 8 people
Author: Gaby Dalkin

Ingredients

  • 2 pounds Fuyu persimmons and/or Honeycrisp Apples
  • 8 ounces Radicchio or Treviso
  • 4 ounces baby kale or another hearty green
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1 shallot, finely chopped
  • Kosher salt, freshly cracked black pepper and red pepper flakes to taste
  • ½ teaspoon ground cumin
  • ¼ cup pomegranate seeds
  • 3 tablespoons candied walnuts or marcona almonds
  • ½ cup crumbled feta (I prefer to buy the one in the brine) optional

Instructions

  • Cut off the tough green tops and slice each persimmon in 10 to 12 wedges.
  • In a small jar, combine the olive oil, vinegar, honey, shallot, cumin, red pepper flakes, salt and pepper. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough red pepper flakes to give it a little kick. If you'd like it hotter, add more and shake again
  • Combine the persimmons, radicchio, kale and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds and walnuts. Taste and adjust seasoning as needed.

Notes

Not a fan of or can't find persimmons? Just use all crisp apples. Delicious and different!

Nutrition

Calories: 267kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 148mg | Potassium: 520mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1465IU | Vitamin C: 91mg | Calcium: 125mg | Iron: 4mg