Ready to brighten up your table with something truly special? Persimmons, with their honey-sweet flavor and vibrant orange hue, are the star of these 18 refreshing salad recipes. Whether you’re new to this delightful fruit or a longtime fan, you’ll find plenty of inspiration to create dishes that are as beautiful as they are delicious. Let’s dive into these sweet, seasonal creations that will become your new go-to favorites!
Persimmon and Arugula Salad with Goat Cheese
Perhaps it’s the way autumn light slants through the kitchen window that makes me crave something both bright and grounding. This salad, with its sweet persimmons and peppery greens, feels like a quiet conversation between seasons. It’s a simple pause, a moment to savor before the year turns fully toward winter.
Ingredients
- 2 ripe Fuyu persimmons, firm yet yielding to gentle pressure
- 4 cups fresh arugula, with its characteristic peppery bite
- 3 ounces creamy goat cheese, crumbled into soft, tangy pieces
- 1/4 cup rich extra virgin olive oil
- 2 tablespoons golden honey
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon flaky sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup toasted walnuts, for nutty crunch
Instructions
- Wash the arugula thoroughly in cold water, then spin it dry in a salad spinner until no moisture remains.
- Slice the Fuyu persimmons into thin, even wedges about 1/4-inch thick, removing any tough stem ends.
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until fragrant and lightly golden.
- Whisk together the extra virgin olive oil, honey, and lemon juice in a small bowl until fully emulsified.
- Season the dressing with flaky sea salt and freshly cracked black pepper, whisking again to incorporate.
- Place the dried arugula in a large mixing bowl, arranging it loosely to prevent crushing the delicate leaves.
- Drizzle half of the dressing over the arugula, using tongs to toss gently until each leaf is lightly coated.
- Arrange the persimmon slices over the dressed arugula in a circular pattern, allowing some to peek through.
- Scatter the crumbled goat cheese evenly across the salad, letting it fall in soft, tangy clusters.
- Sprinkle the toasted walnuts over the top for contrasting texture.
- Drizzle the remaining dressing over the assembled salad just before serving.
For the final touch, let the salad rest for exactly 2 minutes before serving to allow the flavors to meld. Freshly ground black pepper can be added at the table if desired. For a creative presentation, serve individual portions on chilled plates to keep the arugula crisp.
Finally, this salad offers a beautiful interplay of textures—the crisp persimmons against the creamy cheese, the tender greens with the crunchy walnuts. Its flavor balance shifts with each bite, from honey-sweet to peppery sharp. Try serving it alongside roasted squash soup or as a bright counterpoint to rich holiday mains.
Spiced Persimmon Salad with Pomegranate Seeds
Nestled between the fading warmth of summer and the crisp arrival of autumn, this salad captures a moment of quiet transition. Now is the perfect time to embrace the gentle sweetness of persimmons, balanced by the bright pop of pomegranate seeds. It feels like a small, personal celebration of the season’s subtle shift.
Ingredients
– 2 large, ripe Fuyu persimmons, sliced into thin half-moons
– 1/2 cup vibrant pomegranate seeds
– 4 cups loosely packed, tender baby arugula
– 1/4 cup crumbled, creamy goat cheese
– 1/3 cup toasted, crunchy pecans
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon sweet, floral honey
– 1 tablespoon freshly squeezed, bright lemon juice
– 1/4 teaspoon finely ground, warm cinnamon
– 1/8 teaspoon freshly grated, fragrant nutmeg
– 1/4 teaspoon flaky sea salt
Instructions
1. Wash the 2 large, ripe Fuyu persimmons under cool running water and pat them completely dry with a clean kitchen towel.
2. Using a sharp chef’s knife, slice each persimmon into uniform 1/4-inch thick half-moons, discarding the small green calyx at the top. (Tip: Choose Fuyu persimmons that feel firm but yield slightly to gentle pressure for the perfect crisp-tender texture.)
3. In a small, dry skillet over medium-low heat, toast the 1/3 cup crunchy pecans for 3-4 minutes, shaking the pan frequently, until they become fragrant and lightly golden.
4. Immediately transfer the toasted pecans to a plate to cool completely, which prevents them from burning from residual heat.
5. In a medium mixing bowl, whisk together the 2 tablespoons rich extra virgin olive oil, 1 tablespoon sweet honey, 1 tablespoon bright lemon juice, 1/4 teaspoon warm cinnamon, 1/8 teaspoon fragrant nutmeg, and 1/4 teaspoon flaky sea salt until the dressing is fully emulsified.
6. Place the 4 cups tender baby arugula in a large salad bowl and drizzle with half of the prepared dressing.
7. Using clean hands or salad tongs, gently toss the arugula until every leaf is lightly coated with the dressing.
8. Arrange the sliced persimmon half-moons evenly over the dressed arugula.
9. Sprinkle the 1/2 cup vibrant pomegranate seeds, 1/4 cup creamy goat cheese, and cooled toasted pecans over the persimmons and greens. (Tip: For easier pomegranate seeding, score the fruit into quarters and submerge it in a bowl of water while breaking it apart—the seeds will sink and the pith will float.)
10. Drizzle the remaining dressing evenly over the entire salad. (Tip: Add the final dressing just before serving to keep the arugula from wilting and maintain the salad’s fresh, crisp texture.)
Offering a beautiful contrast of textures, the crisp persimmons and crunchy pecans play against the creamy goat cheese and juicy pomegranate seeds. Each forkful delivers a gentle sweetness, balanced by the peppery arugula and warm spices. For a lovely presentation, serve it on a large wooden platter with grilled chicken or as a bright starter for a cozy autumn dinner.
Roasted Persimmon and Kale Salad
Cradling a warm bowl on this crisp afternoon feels like holding autumn itself—the sweet perfume of roasting fruit mingling with earthy greens, creating a quiet moment of seasonal transition right in my kitchen. This simple assembly transforms humble ingredients into something quietly spectacular, each component contributing its own gentle story to the final dish.
Ingredients
– 2 large Fuyu persimmons, sliced into ½-inch wedges
– 4 cups loosely packed curly kale leaves, stems removed
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon golden maple syrup
– ¼ cup toasted pecans, roughly chopped
– 2 ounces creamy goat cheese, crumbled
– ½ teaspoon flaky sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange persimmon wedges in a single layer on the prepared baking sheet.
3. Drizzle 1 tablespoon of olive oil over the persimmons, ensuring each wedge is lightly coated.
4. Roast for 18-22 minutes until the edges caramelize and the flesh becomes tender when pierced with a fork.
5. While persimmons roast, place kale in a large mixing bowl and massage remaining 1 tablespoon of olive oil into the leaves for 2-3 minutes until they darken in color and soften in texture.
6. Sprinkle sea salt and black pepper over the massaged kale, tossing gently to distribute evenly.
7. Drizzle maple syrup over the kale and toss again to create a light glaze.
8. Transfer roasted persimmons to the kale bowl while still warm, gently folding them into the greens.
9. Scatter toasted pecans and crumbled goat cheese over the salad mixture.
10. Serve immediately while the persimmons retain their warmth against the cool greens.
Fragrant roasted persimmons melt into the sturdy kale leaves, their caramelized sweetness balancing the slight bitterness of the greens. The creamy goat cheese creates cool pockets against the warm fruit, while toasted pecans add satisfying crunch with every bite—try serving it alongside roasted chicken or as a standalone lunch, where the contrasting temperatures and textures create a complete sensory experience.
Persimmon, Walnut, and Blue Cheese Salad
Holding this bowl feels like autumn itself—the crisp air, the golden light, the quiet satisfaction of gathering simple, beautiful things. There’s something deeply comforting about the way sweet persimmons, earthy walnuts, and tangy blue cheese come together, each element softening into the next, creating a salad that feels both nourishing and indulgent. It’s a gentle pause in the day, a moment to savor textures and flavors that speak of the season’s quiet grace.
Ingredients
- 2 ripe Fuyu persimmons, firm yet yielding to gentle pressure
- 1/2 cup raw walnut halves, with their earthy, robust fragrance
- 3 cups tender baby arugula, peppery and bright green
- 1/4 cup crumbled creamy blue cheese, with its bold, tangy character
- 3 tablespoons rich extra virgin olive oil
- 1 tablespoon smooth, golden honey
- 1 tablespoon freshly squeezed lemon juice, bright and zesty
- 1/4 teaspoon flaky sea salt, for a subtle crunch
- 1/8 teaspoon finely ground black pepper, freshly cracked
Instructions
- Preheat your oven to 350°F to gently toast the walnuts, which will deepen their nutty flavor.
- Spread the raw walnut halves in a single layer on a small baking sheet.
- Toast the walnuts in the preheated oven for 8–10 minutes, until they are fragrant and lightly golden, shaking the pan once halfway through to ensure even toasting.
- Remove the walnuts from the oven and let them cool completely on the baking sheet, which will help them become crisp.
- While the walnuts cool, rinse the Fuyu persimmons under cool water and pat them dry with a clean kitchen towel.
- Slice off the leafy tops of the persimmons and discard them.
- Cut each persimmon in half lengthwise, then slice them into 1/4-inch thick half-moons for easy eating.
- Place the baby arugula in a large salad bowl, taking care not to crush the delicate leaves.
- Scatter the persimmon slices evenly over the arugula.
- Sprinkle the cooled toasted walnuts over the persimmons and arugula.
- Crumble the creamy blue cheese by hand over the salad, allowing some larger pieces to remain for bursts of flavor.
- In a small bowl, whisk together the extra virgin olive oil, honey, and freshly squeezed lemon juice until the mixture is fully emulsified and slightly thickened.
- Drizzle the dressing evenly over the salad, starting with half and adding more if desired.
- Gently toss the salad with clean hands or salad tongs to coat all ingredients lightly, being careful not to overdress.
- Finish by sprinkling the flaky sea salt and finely ground black pepper over the top just before serving.
The creamy blue cheese melts slightly into the crisp persimmons, while the toasted walnuts add a satisfying crunch that contrasts with the tender arugula. For a lovely presentation, serve this salad on a rustic wooden platter, letting the vibrant orange and green hues shine—it’s a dish that feels as beautiful as it tastes, perfect for a quiet lunch or as a starter to a cozy dinner.
Asian-Inspired Persimmon Cucumber Salad
Dappled afternoon light filters through my kitchen window, casting soft shadows across the counter where persimmons ripen like captured autumn sunsets. There’s something quietly meditative about preparing this salad, each slice a deliberate moment of connection with ingredients that bridge seasons and cultures. The crispness of cucumber meets the honeyed softness of persimmon in a dance that feels both ancient and newly discovered.
Ingredients
– 2 large Fuyu persimmons, firm yet yielding to gentle pressure
– 1 English cucumber, cool and deeply ridged
– ¼ cup rice vinegar, pale and delicately tart
– 1 tablespoon toasted sesame oil, fragrant and nutty
– 1 teaspoon fresh ginger, finely grated with earthy warmth
– ½ teaspoon flaky sea salt, crystalline and mineral-rich
– 1 tablespoon black sesame seeds, tiny and obsidian-dark
– ¼ cup fresh mint leaves, bright and aromatic
Instructions
1. Wash the English cucumber under cool running water and pat completely dry with a clean kitchen towel.
2. Using a sharp chef’s knife, slice the cucumber into paper-thin rounds approximately ⅛-inch thick.
3. Place cucumber slices in a large mixing bowl, sprinkling with ¼ teaspoon of flaky sea salt to draw out excess moisture.
4. Rinse the Fuyu persimmons and carefully remove the green calyx from each fruit’s top.
5. Slice persimmons horizontally into ¼-inch thick rounds, avoiding the small seed cluster in the center.
6. Add persimmon slices to the bowl with cucumbers, arranging them gently to prevent bruising.
7. In a small glass measuring cup, whisk together rice vinegar, toasted sesame oil, and finely grated fresh ginger until fully emulsified.
8. Pour the dressing over the persimmon and cucumber slices, using tongs to coat each piece evenly.
9. Let the salad rest at room temperature for exactly 15 minutes to allow flavors to meld while vegetables maintain their crisp texture.
10. Just before serving, tear fresh mint leaves by hand and scatter them over the salad along with black sesame seeds.
11. Gently toss the salad one final time to distribute herbs and seeds throughout.
Kaleidoscopic in both color and texture, this salad offers the satisfying crunch of cucumber against the silken give of ripe persimmon. The ginger-infused dressing lingers on the palate with subtle heat that gradually yields to the mint’s cooling freshness. Serve it alongside grilled fish for contrast, or pile it high on toasted baguette slices for an unexpected crostini that captures autumn’s fleeting sweetness.
Persimmon and Quinoa Salad with Lemon Vinaigrette
Remembering how the light falls differently this time of year, I find myself craving meals that hold both warmth and brightness in their balance. This salad came together on one of those quiet afternoons when the kitchen feels most like a sanctuary, with persimmons ripening on the counter and the earthy scent of quinoa filling the air.
Ingredients
– 1 cup uncooked white quinoa, rinsed well
– 2 medium Fuyu persimmons, firm but yielding slightly to gentle pressure
– ¼ cup freshly squeezed lemon juice, strained of pulp and seeds
– ⅓ cup rich extra virgin olive oil
– 1 tablespoon raw honey with visible comb flecks
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– ½ cup toasted pecans, roughly chopped into uneven pieces
– ¼ cup crumbled creamy feta cheese
– 2 tablespoons finely chopped fresh mint leaves
Instructions
1. Combine 1 cup rinsed quinoa with 2 cups water in a medium saucepan over high heat.
2. Bring the quinoa to a rolling boil, then immediately reduce heat to low and cover the pan tightly.
3. Simmer the quinoa for exactly 15 minutes until all liquid is absorbed and germ rings are visible around each grain.
4. Spread the cooked quinoa in a thin layer on a baking sheet to cool completely to room temperature, about 20 minutes.
5. While quinoa cools, whisk together ¼ cup lemon juice, ⅓ cup olive oil, 1 tablespoon honey, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl until emulsified.
6. Peel the persimmons carefully with a sharp paring knife, removing all thin skin.
7. Cut each persimmon in half vertically, then slice crosswise into ¼-inch thick half-moons.
8. Tip: Toasting pecans in a dry skillet over medium heat for 3-4 minutes until fragrant enhances their nutty flavor.
9. Combine cooled quinoa, persimmon slices, ½ cup toasted pecans, ¼ cup feta, and 2 tablespoons mint in a large serving bowl.
10. Pour the lemon vinaigrette over the salad and toss gently with a large spoon and fork to distribute evenly.
11. Tip: Let the dressed salad rest for 10 minutes before serving to allow flavors to meld properly.
12. Taste and adjust seasoning only if necessary, as the initial measurements should provide perfect balance.
13. Tip: For best texture, serve within 2 hours of preparation to maintain the persimmons’ delicate crispness.
During those first bites, you’ll notice how the quinoa’s slight chew gives way to persimmon’s honeyed crispness, while the vinaigrette brightens everything without overwhelming. Consider serving it alongside roasted chicken or spreading it over bitter greens for contrasting textures that make each component shine distinctly.
Warm Persimmon and Spinach Salad
Just now, as the afternoon light slants golden through my kitchen window, I find myself craving something that bridges the gap between summer’s brightness and autumn’s cozy embrace. This warm persimmon and spinach salad does exactly that, with its gentle warmth and vibrant colors that feel like a quiet celebration of the season’s shift. It’s the kind of dish that makes you pause and appreciate the simple beauty of good ingredients coming together.
Ingredients
– 2 ripe Fuyu persimmons, sliced into thin wedges
– 6 cups fresh baby spinach leaves, gently washed
– 3 tablespoons rich extra virgin olive oil
– 1 tablespoon golden honey
– 2 tablespoons freshly squeezed lemon juice
– ¼ cup crumbled creamy goat cheese
– ¼ cup toasted walnut pieces
– ½ teaspoon flaky sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the persimmon wedges in a single layer on the prepared baking sheet.
3. Drizzle 1 tablespoon of olive oil over the persimmons, ensuring each wedge is lightly coated.
4. Roast the persimmons for 12-15 minutes until their edges begin to caramelize and they become slightly translucent.
5. While the persimmons roast, place the spinach in a large mixing bowl.
6. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, honey, and lemon juice until emulsified.
7. Tip: Warm the honey slightly before whisking to help it incorporate more easily into the dressing.
8. Pour half of the dressing over the spinach and gently toss to coat the leaves.
9. Transfer the dressed spinach to serving plates, creating a bed for the warm persimmons.
10. Arrange the roasted persimmon wedges over the spinach while they’re still warm.
11. Sprinkle the crumbled goat cheese evenly over the salad.
12. Scatter the toasted walnut pieces across the top of the salad.
13. Tip: Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant for deeper flavor.
14. Season the salad with flaky sea salt and freshly cracked black pepper.
15. Drizzle the remaining dressing over the assembled salad.
16. Tip: Serve immediately while the persimmons are still warm to allow the spinach to wilt slightly from their heat.
Finally, the magic happens when the warm, caramelized persimmons meet the cool spinach, creating a beautiful contrast in temperatures that makes each bite interesting. The creamy goat cheese melts just enough against the warm fruit while the walnuts provide that essential crunch that keeps your palate engaged. I love serving this in shallow bowls with crusty bread on the side to catch every last bit of the honey-lemon dressing that pools at the bottom.
Persimmon, Avocado, and Feta Salad
Dappled autumn light filters through my kitchen window, catching the jewel-like colors of persimmons and avocados scattered across the cutting board. There’s something quietly beautiful about how these late-season fruits come together, their textures and flavors creating a harmony that feels both intentional and serendipitous. This salad has become my transitional ritual, bridging the warmth of summer with the crisp clarity of fall.
Ingredients
– 2 ripe Fuyu persimmons, sliced into thin half-moons
– 1 perfectly ripe Hass avocado, cubed
– 1/2 cup crumbled creamy feta cheese
– 1/4 cup toasted walnut pieces
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon fresh lemon juice
– 1 teaspoon wildflower honey
– 1/4 teaspoon flaky sea salt
– Freshly cracked black pepper
Instructions
1. Wash and dry the Fuyu persimmons thoroughly, then slice them into 1/4-inch thick half-moons using a sharp knife.
2. Cut the ripe Hass avocado in half, remove the pit, and carefully cube the flesh while still in the skin using a cross-hatch pattern.
3. Scoop the avocado cubes out with a spoon and place them in your serving bowl.
4. Add the persimmon slices to the bowl with the avocado.
5. Sprinkle the crumbled feta cheese evenly over the fruits.
6. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and wildflower honey until emulsified.
7. Drizzle the dressing over the salad components in the bowl.
8. Gently toss the salad with clean hands or salad tongs to coat everything evenly without crushing the avocado.
9. Toast the walnut pieces in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned.
10. Sprinkle the toasted walnuts over the dressed salad.
11. Finish with a generous pinch of flaky sea salt and several turns of freshly cracked black pepper.
You’ll notice how the creamy avocado clings to the crisp persimmon slices, while the salty feta provides little bursts of flavor that contrast beautifully with the honeyed dressing. I love serving this on a large wooden platter for sharing, or packing it in a mason jar for a thoughtful lunch that tastes like autumn captured in a bowl.
Autumn Persimmon Salad with Maple Dressing
Zigzagging through the farmers market this morning, I found myself drawn to the persimmons glowing like little autumn suns, their gentle sweetness promising a salad that would capture the quiet transition of the season. There’s something deeply comforting about how their soft texture meets the crispness of fresh greens, a gentle reminder to slow down and savor. This simple assembly feels like stitching together the last warm days with the coming cool, each ingredient whispering its own seasonal story.
Ingredients
– 2 ripe Fuyu persimmons, sliced into thin half-moons
– 5 cups mixed baby greens, lightly packed
– 1/2 cup toasted pecans, roughly chopped
– 1/4 cup crumbled goat cheese, creamy and tangy
– 3 tablespoons pure maple syrup, dark and robust
– 2 tablespoons apple cider vinegar, bright and acidic
– 1/4 cup extra virgin olive oil, fruity and smooth
– 1/4 teaspoon sea salt, finely ground
– 1/8 teaspoon black pepper, freshly cracked
Instructions
1. Whisk together 3 tablespoons of pure maple syrup, 2 tablespoons of apple cider vinegar, 1/4 cup of extra virgin olive oil, 1/4 teaspoon of sea salt, and 1/8 teaspoon of black pepper in a small bowl until fully emulsified, about 30 seconds.
2. Place 5 cups of mixed baby greens in a large salad bowl, ensuring the leaves are dry to help the dressing cling properly.
3. Arrange 2 sliced Fuyu persimmons in overlapping half-moons over the greens, creating a circular pattern for visual appeal.
4. Sprinkle 1/2 cup of toasted pecans evenly across the salad, allowing them to nestle among the persimmon slices.
5. Scatter 1/4 cup of crumbled goat cheese over the top, distributing the creamy bits throughout the greens.
6. Drizzle the maple dressing over the salad just before serving, starting with half and adding more as needed to lightly coat the ingredients.
7. Toss the salad gently with salad tongs to combine all elements without crushing the delicate greens.
The persimmons yield softly under the teeth while the pecans provide a satisfying crunch, their toasty warmth balancing the bright maple dressing that clings to each leaf. I love serving this in shallow bowls with a slice of crusty bread to catch every last drop of dressing, or topping it with grilled chicken for those seeking a heartier meal as the evenings grow longer.
Persimmon and Beetroot Salad with Balsamic Glaze
Evenings like this, when the light slants golden through the kitchen window, I find myself drawn to colors—the deep ruby of persimmons, the earthy crimson of beets. It’s a quiet meditation, this assembly of a salad that feels both grounding and celebratory, a gentle nod to the turning season. Each ingredient speaks of autumn’s quiet abundance, a harmony of sweet and earthy notes waiting to be woven together.
Ingredients
– 2 medium, jewel-toned beetroots
– 2 ripe Fuyu persimmons, firm yet yielding
– 4 cups loosely packed, tender baby arugula
– 1/4 cup crumbled, creamy goat cheese
– 1/4 cup toasted, fragrant walnut halves
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons aged, syrupy balsamic glaze
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F.
2. Scrub the jewel-toned beetroots thoroughly under cool running water to remove any dirt.
3. Wrap each beetroot tightly in aluminum foil, creating sealed packets to trap steam.
4. Place the foil-wrapped beetroots directly on the oven rack and roast for 50-60 minutes, until a paring knife slides into the center with no resistance.
5. Remove the beetroots from the oven and let them cool unwrapped for 20 minutes, until comfortable to handle.
6. Peel the beetroots by gently rubbing the skins off with your fingers or a paper towel.
7. Slice the peeled beetroots into 1/4-inch thick half-moons.
8. Wash the ripe Fuyu persimmons and pat them dry with a clean kitchen towel.
9. Slice the persimmons horizontally into 1/4-inch rounds, removing the small green calyx from the top.
10. Arrange the tender baby arugula as a base on a large serving platter.
11. Layer the beetroot half-moons and persimmon rounds alternately over the arugula.
12. Sprinkle the crumbled, creamy goat cheese evenly across the salad.
13. Scatter the toasted, fragrant walnut halves over the top.
14. Drizzle the rich extra virgin olive oil in a slow, circular motion over the entire salad.
15. Repeat the drizzling pattern with the aged, syrupy balsamic glaze.
16. Finish by sprinkling the flaky sea salt and freshly cracked black pepper evenly across the salad.
Offering a beautiful contrast of textures, the crisp persimmons play against the tender beets while the walnuts provide satisfying crunch. The sweet balsamic glaze marries beautifully with the earthy notes, creating a salad that feels both nourishing and elegant. I love serving this on a large wooden board for family-style gatherings, where the vibrant colors become part of the conversation.
Persimmon, Pear, and Pecan Salad
Holding this bowl feels like cradling autumn itself, the cool glass against my palms as jewel-toned fruits wait patiently to be transformed. There’s something quietly sacred about slicing into ripe persimmons while pear juice drips onto the cutting board, the rhythm of preparation becoming its own kind of meditation. These simple acts of peeling and toasting feel less like cooking and more like honoring the season’s fleeting generosity.
Ingredients
– 2 Fuyu persimmons, firm yet yielding to gentle pressure
– 1 ripe Bartlett pear, fragrant and heavy with juice
– 1/2 cup raw pecan halves, with their woody, earthy scent
– 4 cups mixed baby greens, tender and vibrant
– 1/4 cup crumbled goat cheese, tangy and creamy
– 3 tablespoons rich extra virgin olive oil
– 1 tablespoon wildflower honey, golden and aromatic
– 1 tablespoon fresh lemon juice, bright and zesty
– 1/4 teaspoon flaky sea salt
– Freshly cracked black pepper
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread the raw pecan halves in a single layer on the prepared baking sheet.
3. Toast the pecans for 8-10 minutes until fragrant and lightly golden, watching carefully to prevent burning.
4. Remove the pecans from the oven and let them cool completely on the baking sheet.
5. Wash the Fuyu persimmons under cool running water and pat them completely dry with a clean kitchen towel.
6. Using a sharp chef’s knife, carefully slice off the leafy green tops of the persimmons and discard them.
7. Cut each persimmon in half vertically from stem to bottom.
8. Place each persimmon half cut-side down on your cutting board for stability.
9. Slice the persimmon halves into 1/4-inch thick half-moons, keeping the slices uniform for even distribution.
10. Rinse the Bartlett pear under cool water and dry it thoroughly.
11. Peel the pear completely using a vegetable peeler, removing all the skin in long, continuous strips.
12. Cut the peeled pear in half lengthwise and use a melon baller to scoop out the core and seeds.
13. Slice the pear halves into 1/4-inch thick pieces, similar to the persimmon slices.
14. In a small mixing bowl, whisk together the rich extra virgin olive oil, wildflower honey, and fresh lemon juice until fully emulsified.
15. Place the mixed baby greens in a large salad bowl, spreading them evenly across the bottom.
16. Arrange the persimmon and pear slices over the greens in an overlapping circular pattern.
17. Sprinkle the cooled toasted pecans evenly across the salad.
18. Distribute the crumbled goat cheese in small clusters throughout the salad.
19. Drizzle the dressing evenly over the entire salad using a circular motion.
20. Season with flaky sea salt and several turns of freshly cracked black pepper.
21. Gently toss the salad with salad tongs just until all ingredients are lightly coated with dressing.
Draped across the greens, the persimmon slices offer yielding sweetness while the pears provide crisp contrast, their textures playing against the pecans’ satisfying crunch. The goat cheese melts slightly where it touches the warm toasted nuts, creating creamy pockets that balance the honey’s floral notes. Serve this immediately in shallow bowls to showcase the jewel-like arrangement, perhaps with crusty bread to soak up the dressing that pools at the bottom.
Mediterranean Persimmon Salad with Olives
Vividly orange and quietly sweet, persimmons have been ripening on my counter for days, their gentle transformation reminding me how autumn’s treasures ask only for patience. Today, they meet briny olives and crisp greens in a salad that feels like a slow, sun-drenched afternoon by the sea. It’s a dish that holds both the freshness of the season and the warmth of Mediterranean simplicity.
Ingredients
- 2 ripe Fuyu persimmons, sliced into thin half-moons
- 1 cup mixed pitted olives, such as Kalamata and Castelvetrano
- 4 cups tender baby arugula
- 1/4 cup crumbled creamy feta cheese
- 2 tablespoons rich extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon cracked black pepper
Instructions
- Wash and thoroughly dry the baby arugula using a salad spinner to ensure no excess water dilutes the dressing.
- Slice the Fuyu persimmons into uniform 1/4-inch thick half-moons, removing any tough stem ends.
- In a large mixing bowl, combine the arugula, persimmon slices, and mixed olives.
- Drizzle the extra virgin olive oil evenly over the salad ingredients.
- Squeeze the lemon juice directly over the salad to prevent browning and add brightness.
- Sprinkle the flaky sea salt and cracked black pepper across the surface.
- Gently toss the salad with clean hands or salad tongs for exactly 30 seconds to coat every leaf without bruising the delicate greens.
- Transfer the dressed salad to a serving platter, arranging the ingredients evenly.
- Scatter the crumbled feta cheese over the top just before serving to maintain its texture.
Juxtaposing the crisp arugula with the silky persimmons creates a delightful textural dance, while the salty olives and tangy feta weave through each bite like a whispered secret. For a beautiful presentation, serve it on a rustic wooden board with crusty bread to soak up the vibrant dressing that pools at the bottom.
Persimmon and Radicchio Salad with Honey Mustard Dressing
Evenings like this, when the light softens and the kitchen grows quiet, I find myself craving something that bridges summer’s brightness with autumn’s depth. This salad came to me during one such transitional moment, when persimmons were just ripening on the counter and radicchio’s bitter elegance called from the crisper drawer. There’s something quietly magical about how these ingredients find harmony beneath a simple honey mustard dressing.
Ingredients
- 2 ripe Fuyu persimmons, sliced into thin half-moons
- 1 small head radicchio, leaves separated and torn into bite-sized pieces
- 1/4 cup raw pumpkin seeds
- 3 tablespoons rich extra virgin olive oil
- 2 tablespoons smooth Dijon mustard
- 1 tablespoon wildflower honey
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon flaky sea salt
- 1/4 teaspoon freshly cracked black pepper
- 2 ounces creamy goat cheese, crumbled
Instructions
- Preheat your oven to 350°F and line a small baking sheet with parchment paper.
- Spread the raw pumpkin seeds in a single layer on the prepared baking sheet.
- Toast the pumpkin seeds in the preheated oven for 5-7 minutes, until they become fragrant and begin to make faint popping sounds.
- Remove the toasted pumpkin seeds from the oven and let them cool completely on the baking sheet.
- In a small mixing bowl, combine the rich extra virgin olive oil, smooth Dijon mustard, wildflower honey, and freshly squeezed lemon juice.
- Whisk the dressing ingredients vigorously for about 30 seconds until the mixture becomes emulsified and slightly thickened.
- Place the torn radicchio leaves in a large salad bowl, arranging them to create a bed for the other ingredients.
- Arrange the thin persimmon half-moons over the radicchio in a circular pattern.
- Drizzle the prepared honey mustard dressing evenly over the persimmons and radicchio.
- Sprinkle the cooled toasted pumpkin seeds across the salad, distributing them evenly.
- Scatter the creamy goat cheese crumbles over the top of the salad.
- Finish by sprinkling the flaky sea salt and freshly cracked black pepper over the entire composition.
- Gently toss the salad just before serving to evenly distribute the dressing while maintaining the persimmons’ delicate structure.
Maybe what I love most is how the crisp persimmons yield gently to the tooth, their honeyed sweetness playing against radicchio’s pleasant bitterness. The toasted pumpkin seeds add a satisfying crunch that contrasts beautifully with the creamy goat cheese melting into the dressing. This salad feels particularly special when served on a large wooden platter, allowing the vibrant colors to shine as you gather around the table.
Persimmon and Grilled Chicken Salad
Under the golden October light, I find myself drawn to the quiet rhythm of preparing this salad, where sweet persimmons meet smoky grilled chicken in a dance of autumn flavors. There’s something deeply soothing about slicing into ripe fruit while the chicken sizzles on the grill, a gentle reminder to slow down and savor the season’s gifts. This dish feels like a warm embrace on a crisp afternoon, balancing freshness with heartiness in every bite.
Ingredients
- 2 boneless, skinless chicken breasts, patted dry with paper towels
- 2 ripe Fuyu persimmons, firm yet yielding to gentle pressure
- 6 cups mixed baby greens, lightly packed and vibrant
- 1/4 cup toasted pecans, roughly chopped for crunch
- 3 tablespoons rich extra virgin olive oil
- 2 tablespoons tangy apple cider vinegar
- 1 teaspoon smooth Dijon mustard
- 1/2 teaspoon finely ground black pepper
- 1/4 teaspoon flaky sea salt
Instructions
- Preheat a grill or grill pan to medium-high heat, about 400°F, ensuring even cooking.
- Brush the chicken breasts lightly with 1 tablespoon of olive oil and season both sides with black pepper and sea salt.
- Place the chicken on the hot grill and cook for 6-7 minutes per side, until internal temperature reaches 165°F and grill marks appear.
- Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to retain juices before slicing.
- While the chicken rests, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, and Dijon mustard in a small bowl until emulsified.
- Slice the persimmons into thin, even wedges, removing any tough stem ends.
- Arrange the mixed baby greens in a large serving bowl as a base.
- Slice the rested chicken against the grain into 1/2-inch thick strips.
- Scatter the persimmon wedges and sliced chicken over the greens.
- Sprinkle the toasted pecans evenly across the salad for texture.
- Drizzle the dressing over the salad just before serving to keep the greens crisp.
- Gently toss everything together with salad tongs to coat evenly.
On the plate, this salad offers a beautiful contrast: the creamy softness of persimmons against the firm, smoky chicken, with pecans adding a satisfying crunch in each forkful. I love serving it alongside crusty bread for soaking up the dressing, or topping it with crumbled goat cheese for extra tang. It’s a meal that feels both nourishing and celebratory, perfect for quiet dinners or sharing with loved ones as the leaves turn.
Thai-Style Spicy Persimmon Salad
Now, as the afternoon light slants golden through my kitchen window, I find myself reaching for persimmons—those vibrant orange globes that promise both sweetness and spice, much like this transitional season itself. There’s something quietly magical about transforming humble ingredients into a salad that dances with Thai-inspired flavors, a gentle rebellion against the ordinary.
Ingredients
– 2 large, ripe Fuyu persimmons, sliced into thin half-moons
– 1 small red onion, thinly sliced into delicate crescents
– 1 cup fresh mint leaves, torn gently by hand
– 1 cup fresh cilantro leaves with tender stems
– ¼ cup roasted, unsalted peanuts, roughly chopped
– 2 tablespoons fresh lime juice, squeezed from plump, juicy limes
– 1 tablespoon fish sauce, with its deep umami aroma
– 1 teaspoon palm sugar, finely grated for quick dissolving
– 1 small red Thai chili, finely minced (seeds removed for milder heat)
Instructions
1. Wash and dry the Fuyu persimmons thoroughly, then slice them into uniform ¼-inch thick half-moons using a sharp knife.
2. Thinly slice the red onion into delicate crescent shapes, soaking them in ice water for 10 minutes to mellow their sharpness—this quick soak ensures they add crunch without overwhelming bitterness.
3. Gently tear the fresh mint leaves by hand to preserve their delicate oils and prevent bruising.
4. Combine the persimmon slices, drained red onion, torn mint leaves, and fresh cilantro in a large mixing bowl.
5. In a small bowl, whisk together the fresh lime juice, fish sauce, grated palm sugar, and minced red Thai chili until the sugar completely dissolves.
6. Pour the dressing over the salad ingredients and toss gently with clean hands to coat every piece evenly without crushing the fragile persimmons.
7. Let the salad rest for 5 minutes to allow the flavors to meld while the persimmons release their natural juices.
8. Just before serving, sprinkle the roughly chopped roasted peanuts over the top for contrasting crunch.
9. Transfer the salad to a serving platter, arranging the ingredients artfully to showcase their vibrant colors.
Juicy persimmon slices soften slightly under the tangy dressing, their natural sweetness playing against the chili’s gentle heat. The torn mint and cilantro leaves lend an herbal freshness that lifts each bite, while crushed peanuts add satisfying texture. Serve this salad alongside grilled shrimp or spooned over coconut rice for a complete meal that feels both nourishing and celebratory.
Persimmon and Endive Salad with Citrus Dressing
Pausing here at the kitchen counter, I find myself drawn to the quiet simplicity of combining seasonal fruits and crisp greens, a gentle meditation in preparing something both beautiful and nourishing for the table. The soft orange of persimmons against pale endive leaves feels like capturing autumn light on a plate, a fleeting moment worth savoring slowly. This salad comes together with minimal effort but maximum reward, each ingredient speaking softly yet clearly in the final harmony.
Ingredients
– 2 ripe Fuyu persimmons, sliced into thin half-moons
– 3 heads Belgian endive, leaves separated with tender cores discarded
– 1/4 cup freshly squeezed orange juice, strained of pulp
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon smooth honey
– 1 teaspoon Dijon mustard with visible whole grains
– 1/4 teaspoon fine sea salt
– 1/4 cup toasted walnut halves, roughly chopped
Instructions
1. Whisk together 1/4 cup freshly squeezed orange juice, 2 tablespoons rich extra virgin olive oil, 1 tablespoon smooth honey, 1 teaspoon Dijon mustard, and 1/4 teaspoon fine sea salt in a small bowl until fully emulsified, about 1 minute of vigorous whisking. Tip: For the brightest flavor, use room temperature ingredients when making dressings to help them combine more smoothly.
2. Slice 2 ripe Fuyu persimmons into uniform 1/4-inch thick half-moons, removing any tough stem ends with a sharp paring knife.
3. Separate leaves from 3 heads of Belgian endive, discarding the bitter core, and arrange them in a single layer on a large serving platter.
4. Arrange persimmon slices artfully among the endive leaves, tucking some between layers and letting others rest on top for visual appeal.
5. Sprinkle 1/4 cup roughly chopped toasted walnut halves evenly over the arranged salad. Tip: Toast walnuts in a 350°F oven for 8-10 minutes until fragrant to deepen their flavor before chopping.
6. Drizzle the citrus dressing lightly over the entire salad, starting around the edges and moving toward the center. Tip: Dress the salad just before serving to maintain the endive’s crisp texture and prevent wilting.
7. Serve immediately with any remaining dressing offered on the side for those who prefer extra. Zesty persimmons melt tenderly against the endive’s crisp bite, while walnuts provide earthy crunch in every forkful. The citrus dressing brightens each component without overwhelming, creating a salad that feels both refreshing and substantial enough to stand alone. For an elegant presentation, consider serving individual portions in wide, shallow bowls where the vibrant colors can truly shine.
Persimmon and Farro Salad with Herbs
Vividly orange persimmons caught my eye at the market today, their honeyed sweetness promising comfort in every bite. I found myself craving something that would cradle their delicate flavor with earthy grains and fresh herbs, a salad that feels like a gentle embrace after a long day. This simple combination came together like pages in a quiet journal, each ingredient adding its own soft story to the bowl.
Ingredients
– 1 cup pearled farro
– 2 ripe Fuyu persimmons
– 1/4 cup toasted walnut pieces
– 1/4 cup crumbled feta cheese
– 2 tablespoons fresh mint leaves
– 2 tablespoons fresh parsley leaves
– 3 tablespoons rich extra virgin olive oil
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Rinse 1 cup pearled farro under cold running water until the water runs clear.
2. Combine rinsed farro with 3 cups water in a medium saucepan and bring to a rolling boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer farro for 25 minutes until grains are tender but still chewy.
4. Drain any remaining water from cooked farro and spread grains in a thin layer on a baking sheet to cool completely for 15 minutes.
5. While farro cools, slice 2 ripe Fuyu persimmons into thin half-moons, about 1/4-inch thick.
6. Roughly chop 1/4 cup toasted walnut pieces into smaller chunks using a sharp knife.
7. Gently tear 2 tablespoons fresh mint leaves and 2 tablespoons fresh parsley leaves with your fingers to release their aromatic oils.
8. In a large mixing bowl, whisk together 3 tablespoons rich extra virgin olive oil and 1 tablespoon fresh lemon juice until emulsified.
9. Add cooled farro to the dressing bowl and toss gently to coat every grain.
10. Fold in persimmon slices, walnut pieces, 1/4 cup crumbled feta cheese, and torn herbs until evenly distributed.
11. Season the salad with 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly cracked black pepper, tossing once more to combine.
Just moments before serving, I love how the creamy feta melts into the warm farro while the persimmons retain their crisp-tender bite. The walnuts provide satisfying crunch against the soft herbs, creating a symphony of textures that feels both nourishing and elegant. For a beautiful presentation, try serving it in shallow bowls with extra mint scattered over the top like green confetti.
Persimmon and Smoked Salmon Salad
There’s something quietly magical about how autumn’s sweet persimmons meet the ocean’s smoky salmon in this simple salad. The way their flavors dance together feels like a secret conversation between land and sea, one that unfolds gently with each thoughtful bite.
Ingredients
- 2 ripe Fuyu persimmons, sliced into thin half-moons
- 4 ounces cold-smoked salmon, torn into delicate ribbons
- 3 cups tender baby arugula leaves
- 1/4 cup toasted pine nuts, golden and fragrant
- 2 tablespoons rich extra virgin olive oil
- 1 tablespoon fresh lemon juice, bright and zesty
- 1 teaspoon raw honey, golden and floral
- 1/4 teaspoon flaky sea salt
- 1/8 teaspoon freshly cracked black pepper
- 2 tablespoons fresh dill fronds, finely chopped
Instructions
- Wash the baby arugula leaves thoroughly in cold water, then spin them dry in a salad spinner until no moisture remains.
- Slice the Fuyu persimmons into 1/4-inch thick half-moons, removing the green calyx from the top of each fruit.
- Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until they turn golden brown and release their nutty aroma.
- Whisk together the extra virgin olive oil, fresh lemon juice, and raw honey in a small bowl until the dressing becomes emulsified and slightly thickened.
- Gently tear the cold-smoked salmon into 2-inch long ribbons using your hands, being careful not to crush the delicate texture.
- Combine the dried arugula, persimmon slices, and toasted pine nuts in a large mixing bowl.
- Drizzle the dressing over the salad ingredients, then use salad tongs to toss everything together until evenly coated.
- Sprinkle the flaky sea salt and freshly cracked black pepper evenly over the salad.
- Arrange the torn smoked salmon ribbons artfully over the top of the dressed salad.
- Finish by scattering the freshly chopped dill fronds across the entire salad as the final garnish.
What makes this salad truly special is the way the crisp persimmons contrast with the silky salmon, while the peppery arugula adds a gentle bite that keeps each mouthful interesting. For a beautiful presentation, serve it on individual chilled plates with a slice of crusty bread to soak up the remaining dressing at the bottom of the bowl.
Summary
Beyond their vibrant colors, these persimmon salads bring delightful sweetness and nutrition to your table. We hope you’re inspired to try one (or several!) of these refreshing recipes. Don’t forget to leave a comment with your favorite, and share this roundup on Pinterest so others can enjoy these delicious creations too!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
