Persimmon Salad With Apple Cider Vinaigrette (Printable)
Sweet persimmons and peppery greens with tangy apple cider vinaigrette for a vibrant fall salad.
# Ingredient List:
→ Salad Components
01 - 3 ripe Fuyu persimmons, sliced into thin wedges
02 - 5 oz mixed salad greens (arugula, spinach, or baby kale blend)
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 pure maple syrup
11 - 1/4 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
# Steps:
01 - Combine olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, and black pepper in a small bowl or jar. Whisk vigorously until fully emulsified and set aside at room temperature.
02 - Place mixed salad greens in a large serving bowl. Arrange sliced persimmons, thinly sliced fennel, and pomegranate seeds evenly over the greens.
03 - Drizzle approximately half of the prepared vinaigrette over the salad. Using salad tongs or large spoons, toss gently to coat all ingredients evenly without bruising the greens.
04 - Sprinkle toasted walnuts and crumbled goat cheese over the dressed salad. Reserve remaining vinaigrette for additional serving at the table.
05 - Taste the salad and adjust seasoning with additional vinaigrette, salt, or pepper as needed. Serve immediately while persimmons remain firm and walnuts retain their crunch.
# Expert Tips:
01 -
- The sweet persimmons and tangy vinaigrette create this perfect balance that makes people ask for seconds before theyve even finished their first serving
- It comes together in fifteen minutes flat but looks like something from a restaurant window
02 -
- Persimmons have a very short window. Too firm and theyre bland, too soft and they turn to mush in the salad. Look for fruit that gives slightly to gentle pressure, like a perfectly ripe avocado.
- The vinaigrette can be made ahead and stored in the fridge for up to a week. Just bring it to room temperature and give it a good whisk before using.
03 -
- Room temperature ingredients absorb dressing better than cold ones straight from the fridge
- A mandoline makes fennel slicing effortless, but a sharp knife and some patience work just fine