Persimmons are one of the foods I look forward to most during the winter months. They are only available where I live for a short amount of time, and I always make sure to enjoy them while I can. There are two types of persimmon- fuyu and hichaya. You can use whichever is available to you, but they do differ slightly. The fuyu is smaller and has less tannins, and the hichaya is larger and needs to be completely soft before eating, or it will have an astringent flavor to it. I used a fuyu in this recipe.
To make this colorful and mostly raw salad, I tossed the persimmon with some pear, cranberries, and kale, and coated it all in a maple cider dressing. This is a wonderfully hearty and delicious cold weather salad and the recipe is super simple and flexible. You can swap out the pear for an apple, use fresh pomegranate instead of cranberries, or add pecans instead of walnuts.
To make this colorful and mostly raw salad, I tossed the persimmon with some pear, cranberries, and kale, and coated it all in a maple cider dressing. This is a wonderfully hearty and delicious cold weather salad and the recipe is super simple and flexible. You can swap out the pear for an apple, use fresh pomegranate instead of cranberries, or add pecans instead of walnuts.
YIELDS
2 salads
PREP TIME
COOK TIME
TOTAL TIME
- 1 fuyu persimmon, diced
- 1 pear, diced
- 3 cups kale, chopped
- 1/4 cup red onion, sliced
- 1/4 cup dried cranberries
- 1/4 cup walnuts
- For the dressing:
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 1/2 tsp dijon mustard
- 1/4 tsp garlic powder
- salt & pepper to taste
Directions
1. Add all of the ingredients for the salad to a large mixing bowl and stir.
2. In a small mixing bowl, whisk together all of the ingredients for the dressing.
3. Pour the dressing over the salad and toss well to coat.
4. Chill for about an hour for best results before serving.
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Photo: Lauren Sacerdote
