This winter persimmon salad has the best of seasonal favorites: persimmon and pink radicchio. Dive into this fresh and light salad kissed with an irresistible apple cider-dijon dressing.
If you are in the mood for salad, then check out my Kale and Pomegranate Salad recipe, next!
Persimmon Salad
Persimmon salad is one of my favorite salads to make during the fall and winter months. My mom has a few persimmon trees in her backyard and once October hits, I show up with my basket, eager to fill it up with these cute, little fruit.
Looking for a salad recipe, but don’t want a typical green salad? Then this persimmon salad recipe is for you. Although on the lighter side, persimmon salad gets a little more heft thanks to toasted hazelnuts and parmigiano reggiano. It is also light enough to pair with a heftier side or meal–like my Creamy Garlic Mushroom Pork Chops.
Another highlight of this salad is its range in textures and flavor. It starts off with slightly pink radicchio that is balanced with the sweetness of fuyu persimmons. Apple cider vinegar dressing and salty parmesan also complement this salad well, adding to the balance of sweet and salty flavors. Oh, and let’s not forget about the hazelnuts, which add another layer of toasted, crunchy texture.
Why This Salad Works
- It’s not your typical salad. Brightly flavored, sweet, nutty and with a little tang, this winter persimmon salad is a different from your green salad. Oh, and did I mention it’s easy to make?
- Persimmons make for a fun, brightly colored salad, and when combined with radicchio, make for a beautiful combination of flavors.
- Radicchio is delicious! When in season and if available at your grocer, give radicchio a chance in your salad. In season during the winter months, the more popular variety is a deeply colored purple but can also be found in pink and yellow (pictured).
- The dressing is just–wow. This stellar apple cider vinegar dressing has a nice zing and hits big on flavor.
Firstly, What Is a Persimmon?
This delicious and uniquely sweet fruit hits peak season during fall and winter months (October-February), and makes for a delicious snack, great addition to baked goods, and in this case, a perfect ingredient for salad.
There are two types of persimmon, fuyu and hachiya. Fuyu persimmons are tomato-shaped and its texture is that of a crisp apple. Hachiya persimmons are acorn-shaped, deeply orange in color, and when fully ripe are soft, juicy and sweet. This varietal is great for making quick breads or jam. For this salad, go for fuyu persimmons.
What Does a Persimmon Taste Like?
If you have yet to try a persimmon, you are in for a treat! Persimmons have a unique sweet taste, unlike any other fruit. Some say its flavor is slightly akin to an apple with a hint of cinnamon.
How to Cut Persimmons for a Salad
You can cut fuyu persimmons in one of two ways: sliced, and yes, you can eat the skin. Or, if you prefer, cut into quarter wedges.
How to Pick a Persimmon
When choosing fuyu persimmons at the grocer or farmer’s market, opt for super orange, firm texture, blemish-free, and leaves still intact. It’s okay if the leaves have turned a bit brown, so long as the remaining indicators get a thumbs up.
Apple Cider Vinegar Dressing
Let’s take a moment to talk about the dressing. What really brings this salad home is this sweet and tart dressing and I promise it’s a game-changer. Not only does this apple cider vinegar dressing go well with this persimmon salad, but also with my Kale and Pomegranate Salad.
How to Make Persimmon Salad
This is a fairly simple salad to make. Let’s get down to the how-to:
- Toast hazelnuts in the oven for 8 minutes at 350°F. Set aside to cool.
- Make the dressing while hazelnuts are roasting. Add all ingredients to a bowl and mix well. Set aside.
- Clean and slice bottom inch of radicchio to remove root end. Separate leaves.
- Cut persimmon into this slices.
- Assemble salad. Add radicchio, persimmon, hazelnuts, fresh parmesan, dressing, and salt and pepper. Mix well and serve!
Tips and Tricks
- Make the dressing ahead of time. This gives the flavors time to marry.
- Toast extra hazelnuts and double the dressing so you can have this salad on repeat. Cutting prep time in half.
- Toast hazelnuts in the oven for 8 minutes at 350°F. Set aside to cool
- Make the dressing while hazelnuts are roasting. Add all ingredients to a bowl and mix well. Set aside.
- Remove hazelnut skin by placing on a kitchen towel, fold it over the top and gently move your hand in a circular motion. This will loosen skin from the hazelnuts.
- When choosing parmigiano reggiano, go for the fresh block wrapped in saran wrap at the grocer. It’s fresher and tastes 10x better than the pre-shredded version in tubs.
Looking for More Good Eats?
Check out these favorites:
The Only Fall and Winter Salad You’ll Need. Really.
We hope you think so, too! If you are loving this persimmon salad recipe, leave a comment below and share your love for it on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
Persimmon Salad
Ingredients
Apple Cider Vinegar Dressing
- 6 tablespoons quality olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 2 large garlic cloves, grated
- 1 tablespoon shallot, finely chopped
- ¼ teaspoon kosher salt, or to taste, I use Diamond Crystal brand
- ¼ teaspoon freshly cracked pepper or to taste
- 1 tablespoon +1 teaspoon maple syrup
- 1 teaspoon water
Salad
- 3 small bunches radicchio, bottom stem removed and leaves separated
- 2 medium fuyu persimmons, thinly sliced and halved
- ½ cup raw hazelnuts
- ¼ cup fresh parmesan, shaved
- salt and freshly cracked black pepper
Instructions
- Preheat oven to 350°F. Place hazelnuts on a prepared baking sheet and roast for 8 minutes or until lightly browned. Remove from the oven and allow to cool. When cool to touch place on a kitchen towel, cover, and gently roll your hand over the hazelnuts in a circular motion. This will remove the skin. Place hazelnuts in a bowl and set aside.
- Add all dressing ingredients to a bowl and mix well. Set aside to allow flavors to marry.
- Add radicchio, persimmon, parmesan, and hazelnuts to a mixing bowl. Spoon enough dressing to your liking and top with a grind or two of freshly cracked black pepper. Toss then divide into two bowls.
