• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Salads » Persimmon Salad

    Persimmon Salad

    Published: September 9, 2018 · Modified: Mar 29, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    A lovely and substantial salad featuring sweet and crunchy fuyu persimmons, pomegranate seeds, toasted pecans, goat cheese and pickled red onions.  Giving onions a quick pickling using vinegar, honey and salt is such an easy way to remove their bite and give a hint of acid for brightness.

    Photo showing a large bowl filled with Persimmon Salad
    1246 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Persimmon Salad

    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.

    Photo of a persimmon sapad arranged in a bowl surrounded by pomegranates and persimmons

    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!

    Photo of a persimmon salad with pomegranate seeds and pecans in a white bowl
    Print
    5 from 10 votes

    Persimmon salad

    A delicious salad highlighting crispy Fuyu persimmons with toasted pecans, pickled onions, goat cheese and pomegranate seeds.
    Course Appetizer, dinner, Main Course, Salad, Side Dish
    Cuisine American
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 4
    Calories 219kcal
    Author John Kanell

    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. 
          Persimmon Salad
        • 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!) 
          Persimmon Salad
        • 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.
          Persimmon Salad
        • Peel and slice fuyu persimmons.
          Persimmon Salad

        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

        Serving: 1g | Calories: 219kcal | Carbohydrates: 10g | Protein: 2g | Fat: 19g | Saturated Fat: 2g | Sodium: 24mg | Potassium: 260mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2650IU | Vitamin C: 14.7mg | Calcium: 39mg | Iron: 1.1mg
        *Nutrition Disclaimer
        Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

        IF YOU LOVE THIS RECIPE TRY THESE OUT!

        Roasted Butternut Squash Salad

        Raspberry Beet Salad

        Fig Pizza

         

        « Ice Cream Sandwiches
        Roasted Vegetable Salad »

        Primary Sidebar

        Welcome to Preppy Kitchen!

        Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

        Search

        Follow Us On

        • Facebook
        • Instagram
        • Pinterest
        • Twitter
        • YouTube

        Preppy Kitchen Newsletter

        Sign up to receive recipes, recommendations and tips straight to your inbox!

        Buy My Book

        Preppy Kitchen Cookbook

        As Seen On

        As seen on Elle Décor, People, Food Network and more

        Top recipes This Month

        • A stack of peanut butter cookies on a small wooden board

          Peanut Butter Cookies Recipe

        • An Oatmeal Chocolate Chip cookie next to a glass of milk

          Oatmeal Chocolate Chip Cookies

        • Lemon bars dusted with powdered sugar on a green and white plate.

          Lemon Bars

        • A group of pink macarons on a serving tray next to flowers

          Macaron Recipe

        • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

          Buttercream Frosting

        • A plate with multiple cake pops on it with one with a bite taken out.

          Cake Pops

        • A group of shortbread cookies. some are stacked while others are on crumpled paper.

          Shortbread Cookies Recipe

        • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

          Red Velvet Cake

        • A slice of vanilla cake on a plate in front of the cake on a cake stand.

          Vanilla Cake Recipe

        • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

          Lemon Cake

        Footer

        As Seen On:

        Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

        The Brand

        • About John
        • Press

        Preppy Kitchen Logo

        Dessert Recipes

        • Cakes
        • Cookies
        • Cupcakes
        • Pies
        • All Desserts

        Main Course Recipes

        • Main Dishes
        • Side Dishes
        • Casseroles
        • InstantPot
        • Soups
        • Salads

        COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

        1246 shares