My Persimmon Salad is as beautiful as it is delicious, and it comes together fast. The combination of sweet persimmon, fresh mixed greens, creamy goat cheese, and pomegranate seeds makes this a lovely winter salad that is absolutely holiday-worthy.
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I love enjoying persimmon fresh or in recipes, from Persimmon Bread to my stunning Persimmon Pomegranate Salad, and of course this Persimmon Salad with Mixed Greens and my popular Maple Vinaigrette dressing.
Persimmon Salad with Maple Vinaigrette Video 
See all of my tips for making this easy persimmon salad recipe with the tasty maple vinaigrette. If you haven’t tried persimmon before, I’m sure you’ll fall in love with this fruit after trying this salad.
Persimmon Salad RecipeThis time of year, my parents’ persimmon tree gifts us so much fruit that my family and each of my siblings’ families have more than enough to get our fill. I’m not talking bout a few pounds either—they have two trees that produce more than 1,500 fruit! Good thing they are my favorite winter treat.
I’m confident you’ll love the dressing from my Natasha’s Kitchen Cookbook, and it’s the same dressing we used on our Roasted Sweet Potato Salad.
Ingredients for Persimmon Salad

Mixed Greens – I love the varied colors and textures here, but you can also swap with your favorite leafy green—arugula or spinach are good options.

Fuyu Persimmons – Be sure to buy the fruit with a flat bottom (the pointy bottom is Hachiya, the wrong type of persimmon). If you can’t find it, try swapping it with crisp pears or apples.

Pomegranate Seeds – you can buy these in the store, or you can see how to cut a pomegranate yourself with my easy tutorial. 

Goat Cheese – you do not want to skip this tangy, creamy ingredient, but you can swap it with feta or gorgonzola crumbles, too

Pumpkin Seeds (pepitas) – We’ll toast these in step 1, or you can buy them pre-toasted at the store. You can also swap with pine nuts, chopped pecans, or walnuts if you prefer.

Maple Vinaigrette ingredients – simple and excellent with extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepperWhat is a Persimmon?Persimmon fruit grows abundantly from September until January. It originally came from China, but you can find them from coast to coast in America.

My persimmon salad calls for Fuyu persimmons, one of the two most common varieties. This type is sweet and has such a unique flavor—like a pumpkiny-apple. Ripe fruit are orange with a flat bottom and sides and feel soft, but not mushy.
How to Eat PersimmonsYou can eat Fuyu persimmons raw, like an apple (the way I love eating them), or bake and cook with them. I’m not a big fan of the second type, Hachiya persimmons, since they are bitter until fully ripe, and then are extremely mushy (best used for baking).
Pro Tip:To cut a persimmon, use a spoon to pop the leafy top off the fruit and then slice in wedges like you would a tomato.
How to Make Persimmon SaladThis persimmon salad comes in three steps and is best combined just before serving. I’ll give tips on how to make the dressing and toast the pepitas ahead. Once ready to eat, you can just toss the salad and serve it when it’s time to eat.

Toast the Pepitas – If you’re using pumpkin seeds from your own pumpkin, be sure to wash the seeds to remove the stringy pith, and then dry completely. Toss the dried pumpkin seeds lightly in a dry skillet over medium heat for 2-3 minutes, and then set aside.

Make the Dressing – combine the ingredients in a measuring cup or mason jar. Shake or whisk until combined. You can make this up to 3 days in advance and store it in an airtight container in the fridge.

Toss the Salad – Place the salad greens into the serving dish and top with the persimmon slices, pepitas, and the rest of the salad ingredients. When ready to serve, drizzle the dressing over the salad. I use the whole recipe of dressing, but you can drizzle to taste. Toss to combine and serve immediately.What to Serve with Persimmon SaladThis salad complements so many of my favorite winter and Holiday dishes. Try a few of these:

Honey Glazed Salmon

Prime Rib

Baked Ham

Spatchcock Turkey

Slow Cooker Shredded Beef Sandwiches Make-Ahead & StorageThis persimmon salad will look the most vibrant when served fresh but leftovers will keep well for a few days after adding the dressing.

Prep-Ahead: You can assemble the salad and make the dressing separately in a mason jar. Cover and refrigerate for 2-4 hours then add the dressing jut before serving to keep the salad looking really fresh.

Refrigerate Leftovers: Cover leftovers in an airtight container and store in the fridge for 3-5 days. Winter is the perfect season to try Persimmon Salad with Maple Vinaigrette since persimmons are in season and the colors tie right in with the holidays. Make this delicious and beautiful salad for your holiday menu or on any day to enjoy the season.

More Party Salad RecipesI love a great salad for a party or potluck. These are all great choices because they are stunning visually, memorable in flavor and they make a big salad that’s perfect for sharing:

Pear Salad

Chicken Cobb Salad

Beet Salad

Winter Fruit Salad

Greek Pasta Salad

Tomato Cucumber Mozzarella Salad

Caprese SaladHUNGRY FOR MORE? Subscribe to Natasha’s Newsletter and YouTube for meal-time inspiration and let’s connect on social! Follow us on Facebook, Instagram, and Pinterest, for a peek behind the scenes of Natasha’s Kitchen.

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