There aren’t enough persimmon recipes in this world. It’s a fact. So I’m adding this (quite delicious if I do say so myself) dish to this dearth of deliciousness. Meet the roasted persimmon salad!
If you’ve spent much time around here, you know I’m all about seasonal produce…well, produce in general! It’s thankfully something I’ve passed onto our little guy (though he’s still holding out on a few favorites of mine)!
Late fall and winter is persimmon season. Since moving to Sacramento, I’ve discovered that many people nearby have persimmon trees that are overloaded with the fruit. They very graciously share their bounty (usually advertised in our local Facebook groups). And I’m sure to take advantage.
Truthfully, my favorite way to enjoy persimmons is sliced with or without peanut butter. I also will always throw slices of them on an appetizer board if it’s the right season.
I’m fairly convinced that any produce can be a salad topping. I’m equally sure that roasted veggies (or in this case fruit) are one of my favorite toppings, so roasted persimmons it is.
You can absolutely use uncooked persimmons for this, but I encourage you to try roasting them – it’s a delicious, natural sweetness that can’t be beat!
Are persimmons good for you?
I’m pretty sure anything grown in a garden or orchard is good for you somehow, but don’t quote my science there!
Thankfully, it is a pretty good mantra to live by, however. Persimmons have antioxidants as well as vitamins A and C. Since I recently had the worst cold of my life, I’m all about getting as much of those two vitamins as possible!
What’s a Fuyu Persimmon?
Ok. So this is actually an important question. There are two common types of persimmons – fuyu and hachiya. Fuyu persimmons tend to be smaller and squatter (shaped more like a beefsteak tomato). These persimmons are meant to be crunchy.
Hachiya persimmons are more globe-shaped and are softed. These are better for baking into breads and cookies.
For this salad, you want fuyu persimmons so you can slice and roast them easily.
Persimmon Salad Variations
As with any salad recipe, you can make adjustments as your heart desires or as your kitchen holdings dictate!
Kale, arugula, and spinach are delicious bases for persimmon salads. The dressing here is added lightly, so if you did any of these other lettuces, you’d likely want to make more dressing (and even let it sit on the kale).
You can also add other toppings. Pomegranate and persimmon salad is a very common dish as they’re both in season right now. You can absolutely do that as well. Alternatively dried cranberries would be a welcome, tart sweetness as well!
The world is really your oyster (of your salad) with this one!
Are you storing your lettuce correctly?
HONEY WALNUT DRESSING
- 2 tablespoons walnut oil
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- 2 Fuyu persimmons sliced
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- ¼ teaspoon fine sea salt
- Pinch of cayenne pepper
- 5- ounce bag mixed greens
- ¼ cup dried cranberries
- ¼ cup shaved parmesan cheese
- ¼ cup salted pecan halves
- ¼ cup raw walnut pieces
- Preheat the oven to 400 degrees F.
- To make the dressing, whisk together all the ingredients in a small dish until smooth. Set aside.
- Spread the persimmons in a single layer on a baking sheet. Drizzle with the olive oil and sprinkle with cinnamon, cumin, salt, and cayenne. Stir around to coat with the oil and seasonings. Bake for 5 minutes, stir, and return to the oven for 5 more minutes until the slices are browned on the edges and tender. Allow to cool while you assemble the salad.
- Add the greens to a bowl and pour in the dressing. Toss to lightly coat the greens. You can assemble the salad in the same bowl or transfer it to a serving plate or platter. Top with the cranberries, parmesan, pecans, and walnuts. Then arrange the roasted persimmons over the salad. Serve right away.
Love simple but scrumptious salads? Try this kale farro salad, swiss chard with ginger (a great side dish), and Avocado + Bean salad.
Absolutely delicious! I didn’t have walnut oil so used 1/2 olive oil and 1/2 vegetable oil. I also substituted the cranberries with currants. Will definitely make this again. Thank you for sharing your recipe….It has the YUM factor!
Luci Petlack says
Hi Brian! I’m so glad you loved the recipes. Your substitutions sound perfect – I hardly ever have all the right ingredients for a recipe either. And I think I might need to try with currants next time. They sound lovely with the fresh persimmons!