Persimmon Salad Apple Cider Vinaigrette (Printable Version)

Sweet persimmons and peppery greens with tangy apple cider dressing

# What You Need:

→ Salad Components

01 - 3 ripe Fuyu persimmons, sliced into thin wedges
02 - 5 oz mixed salad greens (arugula, spinach, or baby kale)
03 - 1 small fennel bulb, thinly sliced
04 - 1/3 cup pomegranate seeds
05 - 1/4 cup toasted walnuts, roughly chopped
06 - 2 oz goat cheese, crumbled

→ Apple Cider Vinaigrette

07 - 3 tbsp extra virgin olive oil
08 - 2 tbsp apple cider vinegar
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup
11 - 1/4 tsp sea salt
12 - 1/4 tsp freshly ground black pepper

# How To Make:

01 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Set aside.
02 - In a large salad bowl, combine mixed greens, sliced persimmons, fennel, and pomegranate seeds.
03 - Drizzle half the vinaigrette over the salad and toss gently to coat evenly.
04 - Top with toasted walnuts and crumbled goat cheese.
05 - Taste and add more vinaigrette if desired. Serve immediately to maintain freshness.

# Expert Advice:

01 -
  • It comes together in literally 15 minutes but looks like something from a fancy restaurant
  • The sweet and tangy combination is absolutely addictive and perfect for holiday gatherings
02 -
  • Do not dress this salad more than 15 minutes before serving or the greens will start to wilt
  • The persimmons really need to be fully ripe with no green patches left on the skin
03 -
  • A mandoline slicer makes getting those paper thin fennel slices so much easier and more consistent
  • The persimmons should give slightly when pressed but still feel firm, not mushy

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