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Persimmon Salad with Maple Vinaigrette

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This vibrant persimmon salad with maple vinaigrette is a fresh and festive fall dish featuring sweet Fuyu persimmons, crunchy nuts, fresh greens, and a warm, sweet-savory dressing.

Ingredients

  • 2 Fuyu persimmons, sliced
  • 4 cups mixed greens (arugula, spinach, or spring mix)
  • 1/4 cup pomegranate seeds (optional)
  • 1/4 cup toasted pecans or walnuts
  • 1/4 cup crumbled goat cheese or feta (optional)
  • 1/4 small red onion, thinly sliced (optional)
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar or white wine vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. In a small bowl or jar, whisk or shake together the olive oil, vinegar, maple syrup, Dijon mustard, salt, and pepper until well emulsified.
  2. Layer the mixed greens on a large platter or in a bowl.
  3. Arrange the sliced persimmons over the greens.
  4. Top with toasted nuts, pomegranate seeds, cheese, and red onion, if using.
  5. Drizzle the maple vinaigrette over the salad just before serving.
  6. Toss gently to combine and serve immediately.

Notes

  • Use Fuyu persimmons for their sweet flavor and firm texture.
  • Store dressing and salad components separately if prepping ahead.
  • Add sliced apples or pears for variety.
  • Swap cheese for avocado to make it vegan.
  • Try roasted pumpkin seeds or almonds for added crunch.

Nutrition

Find it online: https://recipesbyliza.com/persimmon-salad-with-maple-vinaigrette/