Fresh Persimmon Salad with Goat Cheese and Walnuts

A vibrant and refreshing persimmon salad featuring sweet persimmons, tangy goat cheese, and crunchy walnuts, all dressed with a honey lime vinaigrette for the perfect autumn or winter fruit salad.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Fruit Salads

Cuisine: Mediterranean

Calories: 187

Ingredients Equipment Method Notes

Ingredients

For the Salad

2 ripe Fuyu persimmons thinly sliced
4 cups mixed greens arugula, spinach, and butter lettuce work well
1/4 cup crumbled goat cheese
1/4 cup walnuts toasted and roughly chopped
1 tbsp pomegranate seeds optional
1/2 small red onion thinly sliced, optional

For the Dressing

2 tbsp honey lime dressing or homemade alternative
1 tsp orange zest optional

Equipment

Large salad bowl
Sharp knife
Cutting board
Salad servers or tongs

Method

Select ripe persimmons that yield slightly to gentle pressure. Wash thoroughly, remove the leafy tops, and slice thinly into rounds or wedges.
In a large serving bowl, arrange the mixed greens to create a base for your salad.
Add the sliced persimmons, distributing them evenly throughout the salad.
Sprinkle the crumbled goat cheese and toasted walnuts over the salad.
If using optional ingredients like red onion or orange zest, add them now.
Drizzle the honey lime dressing evenly over the entire salad.
Gently toss all ingredients together, being careful not to crush the persimmon slices.
If using pomegranate seeds, sprinkle them over the top as a final garnish.
Serve immediately for optimal freshness and flavor.

Notes

Use Fuyu persimmons (the squat, tomato-shaped variety) for this salad as they're firm enough to slice when ripe.
To toast walnuts, heat them in a dry pan for 3-5 minutes until fragrant.
For a vegan option, replace goat cheese with avocado slices or plant-based cheese.
This salad is best assembled just before serving to maintain optimal texture.