Enjoy this Persimmon Salad with a fresh homemade Persimmon Vinaigrette Dressing all winter long when Persimmons are in season. A delightful mix of greens and bright vegetables that will be the star of the lunch or dinner table!
Let’s talk about one of my favorite fruits – the Persimmon! Just look at this gorgeous fruit. Persimmons are in season in the winter, and it is one of the few good things about winter produce. I look forward to it every year. It has a wonderful sweet flavor that is hard to describe because it is so unique, and it is a shame that more people don’t eat persimmons regularly. I am always trying to get people to try fruits and veggies they have not tried before, and I’ve never had anyone dislike persimmons after trying them the first time.
A year ago, I wrote an article about how to pick out persimmons on Babaganosh. If you have never tried a persimmon, read my article, then look for them the next time you are out grocery shopping. Skip the boring apples and bananas; the persimmon is the right fruit for you!
Persimmon Salad with Homemade Persimmon Vinaigrette
One of my favorite ways to eat persimmons is in a salad. If you are the type who likes adding fruit to salads (I am!), then you are in luck. The persimmon is a great addition to a salad because of the gorgeous color and a perfect sweetness. But did you know you can also make a Persimmon Vinaigrette Dressing in all of 5 minutes? Just scoop out the persimmon flesh, blend it with a few ingredients, and drizzle over your salad.
If you are looking to switch up your boring old salad, I would definitely recommend making this fresh and fruity persimmon vinaigrette dressing that will go perfectly over a salad with slices of persimmon. Because let’s face it… the best part about salads? The dressing and the fruit pieces, of course!
Ingredients
- 8 cups mixed baby greens
- 2 persimmons, top removed, sliced
- 1 cup grape tomatoes, halved or quartered
- 1 cucumber, thinly sliced
- 1 small red bell pepper, seeds removed and diced
- 1/4 cup slivered almonds, toasted
- 1 persimmon, skin removed
- 1/4 cup water
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 small garlic clove
- 1 teaspoon sugar
- 1/4 teaspoon salt, pepper
Instructions
- Arrange the salad evenly over 4 plates.
- In a small food processor or personal blender, combine all the ingredients for the Persimmon Vinaigrette dressing and blend until smooth. Pour over each of the salads and serve immediately.
Notes
Home Chef Tip: If the only persimmons available in the store are not ripe (not soft), you can quickly ripen them by freezing them overnight and thawing them the next day. They ripen during this process but keep their wonderful texture and flavor.
We hope you love this Persimmon Salad with Persimmon Vinaigrette Dressing recipe from SoFabFood Contributor, Kate from Babaganosh, as much as we do. If you enjoyed this delicious recipe, be sure to visit our Salad Section for more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and for daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!
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