Persimmon Salad Apple Cider Vinaigrette (Printable version)

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

# What you'll need:

→ Salad Components

01 - 3 ripe Fuyu persimmons, sliced into thin wedges
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 evenly.
04 - Top with toasted walnuts and crumbled goat cheese.
05 - Taste and add more vinaigrette if desired. Serve immediately.

# Expert Advice:

01 -
  • The sweet crispness of persimmons against peppery greens creates that perfect bite that makes you pause
  • This salad comes together in fifteen minutes flat but looks like something from a restaurant kitchen
02 -
  • Fuyu persimmons should be firm like an apple when you buy them, not soft and mushy like a Hachiya variety
  • The vinaigrette keeps for a week in the fridge but may separate, just give it a good shake before using
03 -
  • A mandoline makes the thinnest, most elegant fennel slices but a sharp knife and steady hand work just fine
  • Room temperature ingredients help the vinaigrette emulsify better, so let your oil and vinegar sit out for a few minutes before whisking

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