Why Make This Recipe
Persimmon Salad with Maple Vinaigrette is a delightful dish that celebrates fresh, seasonal flavors. The combination of sweet persimmons, tangy pomegranate seeds, and creamy goat cheese creates a perfect balance of taste and texture. This salad is not only visually appealing but also packed with nutrients, making it a great choice for a light lunch or a side dish for dinner. Plus, the homemade maple vinaigrette ties all the ingredients together beautifully, giving you a dish that is both simple and impressive.
How to Make Persimmon Salad with Maple Vinaigrette
Ingredients
- 5 oz mixed greens
- 4 fuyu persimmon (sliced, NOT hachiya persimmon)
- 1 cup pomegranate seeds (seeded from 1 pomegranate)
- 1 cup goat cheese (crumbled, 4 oz)
- 1/3 cup pumpkin seeds (pepitas, toasted, or pine nuts, or sub with 1/2 cup coarsely chopped pecans or walnuts)
- 1/4 cup extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp real maple syrup
- 2 tsp Dijon mustard
- 1 small garlic clove (pressed or grated)
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
Directions
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Toast the pumpkin seeds on a dry skillet over medium heat, tossing until golden and fragrant, about 3-4 minutes. Remove from heat and set aside to cool.
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Make the dressing: In a measuring cup or mason jar, combine the dressing ingredients. Whisk or cover the jar and shake well until blended. Set aside for the flavors to meld while you prepare the salad.
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Assemble the salad: In a large serving bowl, create a bed of mixed greens. Top with slices of persimmon, pomegranate seeds, crumbled goat cheese, and the cooled pumpkin seeds. Just before serving, shake the dressing if it has separated and drizzle it over the top. Use it to taste; many prefer to use all of it. There’s really no need to toss the salad since the dressing will naturally mix in.
How to Serve Persimmon Salad with Maple Vinaigrette
This salad is best served fresh immediately after assembling. It makes a great addition to any meal and can stand alone as a light lunch. Pair it with grilled chicken or fish for a hearty dinner option.
How to Store Persimmon Salad with Maple Vinaigrette
If you have leftovers, store them in an airtight container in the refrigerator. The salad is best enjoyed fresh but can be kept for up to a day. If you plan to store it, it’s best to keep the dressing separate from the salad components until ready to serve.
Tips to Make Persimmon Salad with Maple Vinaigrette
- Use ripe Fuyu persimmons as they are sweet and have a nice texture for salads.
- Don’t skip toasting the pumpkin seeds; it adds a wonderful nutty flavor to the dish.
- Feel free to adjust the sweetness of the dressing by adding more or less maple syrup based on your preference.
Variation
You can replace goat cheese with feta or blue cheese for a different flavor profile. Adding slices of avocado can also enhance the creaminess of the salad while providing healthy fats.
FAQs
1. Can I use Hachiya persimmons for this salad?
No, it’s best to use Fuyu persimmons for this salad. Hachiya persimmons are too soft and not suitable for raw eating.
2. How do I know if my persimmons are ripe?
Ripe Fuyu persimmons should be firm to the touch and have a vibrant orange color. They should not be overly soft.
3. Can I prepare the salad ahead of time?
It’s best to prepare the salad just before serving for the freshest taste. However, you can prepare the dressing and other ingredients ahead and mix them when you’re ready to eat.
Persimmon Salad with Maple Vinaigrette
Ingredients
Salad Ingredients
- 5 oz mixed greens
- 4 Fuyu persimmons (sliced, NOT hachiya) Ensure they are firm and vibrant in color.
- 1 cup pomegranate seeds (seeded from 1 pomegranate)
- 1 cup goat cheese (crumbled, 4 oz) Can be replaced with feta or blue cheese if desired.
- 1/3 cup pumpkin seeds (toasted, or pine nuts) Alternatively, use 1/2 cup coarsely chopped pecans or walnuts.
Maple Vinaigrette Ingredients
- 1/4 cup extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp real maple syrup Adjust based on sweetness preference.
- 1 Tbsp Dijon mustard
- 1 small garlic clove (pressed or grated)
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
Instructions
Preparation
- Toast the pumpkin seeds on a dry skillet over medium heat, tossing until golden and fragrant, about 3-4 minutes. Remove from heat and set aside to cool.
- In a measuring cup or mason jar, combine the dressing ingredients: olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper. Whisk or shake well until blended. Set aside for flavors to meld.
Assembly
- In a large serving bowl, create a bed of mixed greens.
- Top the greens with slices of persimmons, pomegranate seeds, crumbled goat cheese, and cooled pumpkin seeds.
- Just before serving, shake the dressing if it has separated and drizzle it over the salad. Serve to taste; many prefer to use all of it.
- There’s no need to toss the salad since the dressing will naturally mix in.