Name: Persimmon Salad Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: International
Ingredients: 3 fuyu persimmons; 2 red onions; 4 oz goat cheese; 1 cup pomegranate seeds; 4 cups frisée; 4 cups mixed greens; 1 cup pecans; 2 cups red wine vinegar; 1 tbsp honey; 1 tsp. dijon mustard; ¼ cup olive oil; 1 tbsp lemon juice; 1 tbsp honey; 3 tbsp white wine vinegar; ½ tsp cumin; ½ tsp salt; ½ tsp pepper

Photos of Persimmon Salad Recipe

How to Make Persimmon Salad

Freshen up your fall menu with this persimmon salad! Persimmons are paired with cheese, greens, and pomegranate seeds for a juicy side.

Prep: 20 mins

Cook: 5 mins

Total: 25 mins

Serves:

Ingredients

For Salad:

3 fuyu persimmons, peeled, sliced
2 red onions, sliced, pickled
4 oz goat cheese
1 cup pomegranate seeds
4 cups frisée
4 cups mixed greens
1 cup pecans, toasted
2 cups red wine vinegar
1 tbsp honey

For Dressing:

1 tsp. dijon mustard
¼ cup olive oil
1 tbsp lemon juice
1 tbsp honey
3 tbsp white wine vinegar
½ tsp cumin
½ tsp salt
½ tsp pepper

Instructions

Salad:

Preheat oven to 350 degrees F. Chop the red onions.
In a medium bowl, pour red wine vinegar and honey. Stir the mixture. Add red onions.
Let sit for 30 minutes in order for the onions to pickle.
On a baking sheet, toast the pecans for about 5 minutes. Let cool, then chop.
Fill a medium sized bowl with water. Open the pomegranate seeds under water. Peel and slice the fuyu persimmons.

Dressing:

Use a mason jar to combine the mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.

To Assemble:

Combine frisée and mixed greens in a salad bowl. Add in persimmons, pecans, onions, goat cheese, and pomegranate seeds.
Drizzle dressing. Toss with salad tongs until combined.
Serve and enjoy!

Nutrition