Go Back
+ servings
Persimmon Salad from www.whatsgabycooking.com (@whatsgabycookin)
Print Recipe
5 from 4 votes

Persimmon Salad

The incredible flavorful fall salad features my all time favorite fall fruit: PERSIMMONS! Get ready to be obsessed!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: Mediterranean
Keyword: persimmon salad, recipes with persimmons, how to use persimmons, persimmons in salad, farmers market salad, fall farmers market salad
Servings: 8 people
Author: Gaby


  • 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
  • 1/2 teaspoon ground cumin
  • 1/4 cup pomegranate seeds
  • 3 tablespoons candied walnuts or marcona almonds
  • 1/2 cup crumbled feta (I prefer to buy the one in the brine) optional


  • 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.