Persimmon Salad With Apple Cider Vinaigrette (Print Version)

Sweet persimmons meet peppery greens and tangy apple cider dressing in this vibrant autumn salad.

# What You'll Need:

→ Salad Components

01 - 3 ripe Fuyu persimmons, sliced
02 - 5 oz mixed salad greens (arugula, spinach, or baby kale)
03 - 1 small fennel bulb, thinly sliced
04 - 1/3 cup pomegranate seeds
05 - 1/4 cup toasted walnuts, roughly chopped
06 - 2 oz goat cheese, crumbled

→ Apple Cider Vinaigrette

07 - 3 tbsp extra virgin olive oil
08 - 2 tbsp apple cider vinegar
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup
11 - 1/4 tsp sea salt
12 - 1/4 tsp freshly ground black pepper

# Directions:

01 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Set aside.
02 - In a large salad bowl, combine mixed greens, sliced persimmons, fennel, and pomegranate seeds.
03 - Drizzle half the vinaigrette over the salad and toss gently to coat.
04 - Top with toasted walnuts and crumbled goat cheese.
05 - Taste and add more vinaigrette if desired. Serve immediately.

# Expert Tips:

01 -
  • The sweet persimmons balance perfectly with peppery greens and tangy vinaigrette
  • It comes together in fifteen minutes but looks like something from a restaurant
  • The textures range from crisp fennel to creamy cheese to crunchy walnuts
02 -
  • Persimmons continue to soften once cut, so slice them right before assembling the salad
  • The vinaigrette can be made up to three days ahead and stored in the refrigerator
  • Wait until just before serving to add the walnuts so they stay perfectly crisp
03 -
  • Use a mandolin for perfectly thin fennel slices if you have one
  • Let the vinaigrette sit for ten minutes before using to meld the flavors

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