What’s a Persimmon???
There are two types of persimmons; Fuyu, and Hachiya.
Fuyu persimmons look like orange tomatoes. They’re a bit sweet with an almost custardy taste. Overall I’d describe the flavor as subtle but amazing! You can eat them like a apple but for this recipe I peeled the skin off.
Hachiya persimmons are a whole other story. THey’re FILLED with tannins so if you eat them when at all hard you’ll be sorry. Tastes not great and you’ll have a grainy feeling in your mouth for a while. HOWEVER it you wait until they soften completely you have a delicious pudding like fruit which can be used for baking like you would use a banana to make breads and cake.
How to Toast Nuts
Whenever you use nuts in anything you should always toast them. A quick bake brings out some much flavor in any nut and enhances the texture too!
- Preheat oven to 350F/175C
- Arrange nuts on a baking tray
- Bake for about 5 minutes, remove from oven and mix around on tray. Nuts close to the edge of pan will brown and then burn first.
- Bake an additional 5 minutes or until most nits darken in color a bit.
A Tip for Deseeding Pomegranates
This might seem silly but I’ve gotten splattered MANY times when dealing with pomegranates. The cleanest way I’ve found is to open them in a bowl of water. Submerge them and get to work. Seeds will sink, the white pith will float and you won’t have any stains to worry about!
About the Dressing
If you’d prefer a simple balsamic dressing could be used on this salad instead of the one in the recipe. Really as long as you have the persimmons, goat cheese, nuts and pomegranate seeds in this salad it will be hard to go wrong with substitutions. If you’re sensitive to bitter tastes then skip the frisée and just add more mixed greens. If you have a sweet tooth then you could candy the pecans. Let me know what you would add to the salad to make it your own in the comments!
If you’ve tried this salad then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Persimmon salad
Ingredients
INGREDIENTS:
For the 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 tablespoon honey
For the Dressing:
- 1 teaspoon dijon mustard
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 3 tablespoons white wine vinegar
- 1/.2 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
INSTRUCTIONS:
For the Salad:
- Preheat oven to 350 degrees.
- Chop red onions.
- In a medium bowl, pour red wine vinegar and honey. Stir mixture. Add red onions. Let sit for 30 minutes in order for onions to pickle. (If possible, pickle the onions ahead of time, they will only get better!)
- On a baking sheet, toast pecans for about 5 minutes. Let cool, then chop.
- Fill a medium sized bowl with water. Open pomegranate seeds under water.
- Peel and slice fuyu persimmons.
For the Dressing:
- Use a mason jar to combine mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.
For the Assembly:
- 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.
Notes
How to Toast Nuts
Whenever you use nuts in anything you should always toast them. A quick bake brings out some much flavor in any nut and enhances the texture too!- Preheat oven to 350F/175C
- Arrange nuts on a baking tray
- Bake for about 5 minutes, remove from oven and mix around on tray. Nuts close to the edge of pan will brown and then burn first.
- Bake an additional 5 minutes or until most nits darken in color a bit.
Nutrition
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