Persimmon Salad with Maple Vinaigrette

Persimmon salad with maple vinaigrette is one of those dishes I love to make in the fall — it’s bright, elegant, and full of seasonal flavor. Sweet persimmons pair perfectly with fresh greens, crunchy nuts, and a maple dressing that ties everything together with a warm, earthy note.

Why You’ll Love This Recipe

I love how fresh and colorful this salad is. It’s light enough to serve as a starter but satisfying enough to stand alone for lunch. The maple vinaigrette gives just the right touch of sweetness, and the persimmons add a juicy, delicate bite that makes the whole salad feel special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Fuyu persimmons, sliced

• Mixed greens (arugula, spinach, or spring mix)

• Pomegranate seeds (optional)

• Toasted pecans or walnuts

• Crumbled goat cheese or feta (optional)

• Thinly sliced red onion (optional)

For the maple vinaigrette:

• Olive oil

• Apple cider vinegar or white wine vinegar

• Pure maple syrup

• Dijon mustard

• Salt and pepper

Directions

1. I whisk together the vinaigrette ingredients in a small bowl or shake them in a jar until emulsified.

2. I layer the greens on a platter or in a large bowl.

3. I arrange the sliced persimmons on top and sprinkle with nuts, pomegranate seeds, cheese, and onions if using.

4. I drizzle the maple vinaigrette over the salad just before serving and toss gently.

Servings and timing

This salad serves 4 as a side or 2 as a main. It takes about 15 minutes to prepare.

Variations

Sometimes I add thinly sliced apples or pears for extra sweetness. I’ve also swapped the cheese for avocado or used roasted squash instead of persimmons for a winter version. For extra crunch, I sprinkle roasted pumpkin seeds.

Storage/reheating

This salad is best served fresh. I store the dressing and salad components separately if I’m prepping ahead. Once dressed, the greens wilt quickly, so I recommend tossing it right before eating. No reheating needed.

FAQs

What kind of persimmons should I use?

I always use Fuyu persimmons — they’re firm and sweet, perfect for slicing raw into salads.

Can I make the dressing ahead?

Yes. I store the vinaigrette in a sealed jar in the fridge for up to a week. I give it a shake before using.

Is this salad vegan?

It can be. I skip the cheese or use a plant-based alternative to keep it fully vegan.

What nuts go best?

I love using toasted pecans or walnuts, but almonds or pistachios also work beautifully.

Can I use dried fruit instead of pomegranate?

Yes. I’ve used dried cranberries or chopped dried apricots when pomegranates aren’t in season.

Conclusion

Persimmon salad with maple vinaigrette is one of my favorite ways to celebrate fall produce. With its fresh flavors, vibrant colors, and sweet-savory balance, it’s a salad that feels just as festive as it is simple — and it always brings something special to the table.

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