If you make one salad this fall and winter, let it be this persimmon salad. It's so good yet so simple and will quickly become your new go-to during persimmon season. This recipe is gluten-free, nut-free, and vegan.
You'll want to use Fuyu persimmons, not Hachiya. Hachiya persimmons won't work because they're astringent when firm and must be extremely soft/gooey to eat. Fuyu persimmons are firm when ripe, which means they hold their shape well when tossed with the dressing. Plus, their flesh has a beautiful design when the fruit is cut width-wise.
Ingredients
- Curly kale - kale is sturdy enough to withstand the dressing without the leaves turning to mush.
- Fuyu persimmons - their skin is thin and edible with a lightly cinnamon-speckled-looking orange flesh and a flavor that’s truly unlike any other fruit.
- Pomegranate seeds - for color, texture, and flavor.
- Pumpkin seeds - toasted for crunch.
- Sherry vinaigrette - extra virgin olive oil, sherry vinegar, dijon mustard, kosher salt, and pepper.
How to Make Persimmon Salad
Prep the kale. Remove the tough stems then thoroughly wash and dry the kale leaves (a salad spinner works best). Cut the leaves into thin strips and place them in a large bowl. Drizzle with a little olive oil and use your hands to massage the leaves for about one minute. This helps tenderize the kale and make it more palatable.
Cut the persimmons and remove the seeds. Not all Fuyu persimmons have seeds, but occasionally you'll find one. Cut out and discard the flowery-looking stem on top, then place the persimmon on its side and slice it into thin rounds. And then each round into quarters.
Prep the seeds. Remove the pomegranate seeds. I find it easiest to just cut the pomegranate in half and then use your hands to pop them out, it's kind of therapeutic. Toast the pumpkin seeds in a dry pan over medium heat for about 5 minutes, or until lightly toasted.
Make the dressing. In a small bowl, whisk the oil, vinegar, mustard, salt, and pepper until combined.
Assemble. To the bowl with the massaged kale, add the rest of the ingredients and toss together with the dressing, then arrange on a serving platter, and serve right away. Store leftovers in the fridge for up to 1 day.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this persimmon salad using what you already have? Here are some ideas…
- No kale? - use another sturdy leafy green such as arugula, spinach, or chard.
- No persimmons? - there's nothing similar tastewise, but two things come to mind. For a similar texture and sweetness, you could use either firm but ripe pears or dried apricots that have been reconstituted in water.
- No pumpkin seeds? - toasted walnuts, almonds, or pecans would be nice.
- No sherry vinegar? - highly recommend picking some up, otherwise, check out these sherry vinegar substitutes.
More Salad Recipes
Persimmon Salad
Ingredients
- 1 bunch curly kale, hard stems removed about 4 cups
- 3 Fuyu persimmons
- ½ cup pomegranate seeds
- ¼ cup pumpkin seeds
Sherry vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Prep the kale. Remove the tough stems then thoroughly wash and dry the kale leaves (I find this easiest to do with a salad spinner). Cut the leaves into thin strips and place them in a large bowl. Drizzle with a little olive oil and use your hands to massage the leaves for about one minute. This helps tenderize the kale and make it more palatable.
- Cut the persimmons and remove the seeds. Not all Fuyu persimmons have seeds, but occasionally you'll find one. Cut out and discard the flowery-looking stem on top, then place the persimmon on its side and slice it into thin rounds. And then each round into quarters.
- Remove and toast the seeds. Remove the pomegranate seeds. I find it easiest to just cut the pomegranate in half and then use your hands to pop them out, it's kind of therapeutic. Toast the pumpkin seeds in a dry pan over medium heat for about 5 minutes, or until lightly toasted.
- Make the dressing. In a small bowl, whisk the oil, vinegar, mustard, salt, and pepper until combined.
- Assemble. To the bowl with the massaged kale, add the rest of the ingredients and toss together with the dressing, then arrange on a serving platter, and serve right away. Store leftovers in the fridge for up to 1 day.
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