This hearty Persimmon Salad is perfect for those Fall and Winter months when you want something healthy but also substantial. You can find persimmons in season from September through December, so this salad is perfect for any holiday spread. It’s sweet, tangy, acidic, bitter, crunchy, and creamy all in…the package!
What are persimmons?
Persimmons are a tree fruit and one of the oldest cultivated fruits in Asia. They resemble tomatoes in appearance and are technically classified as berries. Their skin ranges in color from yellow to orange to deep red. When ripe and soft, persimmons are delightful to eat raw, with a flavor profile similar to pears and dates.
This fruit originated in China but gained popularity in Japan, Europe, and America in the 1800s. Persimmons are typically in season from September to December and can be found in most grocery stores during this time.
There are 17 varieties of persimmons, which are broadly categorized into two main types: astringent (acidic and slightly bitter) and non-astringent. Astringent persimmons are high in tannins, which give them a chalky and bitter taste when unripe. These varieties are best enjoyed when they are very soft and fully ripe.
Non-astringent persimmons, on the other hand, can be eaten when they are firm or soft, with their skin intact. The most popular non-astringent variety is the Fuyu persimmon. This sweet, seedless fruit with bright orange flesh is widely available across the US and is a perfect complement to this salad.
The second most popular variety in the US is the Hachiya persimmon, an astringent type. It must be eaten only when incredibly ripe and soft, as its high tannin content makes it otherwise unpleasant. Hachiya persimmons are known for their vibrant orange skin and intense sweetness when fully ripe.
Persimmon Salad Ingredients
Here’s what you’ll need to make this Persimmon Salad Recipe:
Delicata squash: Adds an element of sweetness and heartiness to this salad!
Persimmon: I chose to use Fuyu persimmons for this recipe, but any variety will work for this recipe as long as it’s ripe because we are using them raw in this salad. We are keeping the skin on and slicing the flesh into wedges.
Radicchio: This member of the chicory family adds the perfect amount of tartness/bitterness to contrast the sweet squash and persimmon and adds a lovely pop of color.
Extra virgin olive oil: I love using high-quality olive oil for salads as you taste all elements in the raw form.
Lemon: This adds brightness and acidity to the salad.
Hazelnuts: These toasted nuts add the perfect crunch and healthy richness.
Burrata ball: This cheese makes this salad next level with its creaminess and decadence.
Kosher salt and Black Pepper to taste: These bring out the natural sweetness of all the ingredients and make this salad pop!
Find the full recipe with ingredients and directions below.
How to Make this Persimmon Salad
Preheat Oven: Preheat oven to 350 degrees Fahrenheit.
Slice, Prep, and Roast Squash: Slice the Delicata squash in half lengthwise and scoop out the innards. Cut the cleaned squash into ½-inch thick half-moons, place in a mixing bowl, and drizzle with olive oil and salt to coat. Lay the coated squash in one even layer on the baking sheet and roast in the oven until slightly browned and tender, about 12-15 minutes.
Cut the Persimmon: Cut the persimmon into thin wedges.
Tear Radicchio: Tear the radicchio leaves into 2-3 inch pieces.
Juice Lemon: Juice half a lemon.
Toast, and chop the hazelnuts: Toast them until golden brown and rough chop them.
Season Radicchio: Place the torn radicchio in a bowl and add the olive oil, lemon juice, salt, and mix to combine.
Assemble: Place the seasoned radicchio in a serving bowl or platter and add the roasted squash and sliced persimmon.
Add the toasted hazelnuts, burrata, and drizzle a bit of olive oil over the burrata.
You can serve with the burrata whole.
Or, tear the burrata for everyone to enjoy!
Persimmon Salad Serving Suggestions
This colorful and bright salad is terrific in the fall and winter when persimmons are in season. This hearty and creamy salad is a definite crowd showstopper, so pair it with some fabulous items below and prepare your next festive soiree.
Proteins: This salad goes well with a simple protein like this pan-seared salmon that is so crispy and delicious or an impressive duck breast recipe that will surely turn heads!
Bring in a Carbohydrate: I always like to offer a delicious carbohydrate to satiate my eaters, and this yummy toasted pearled couscous or farro for a healthy ancient grain is simple and perfect. Or, if you want to stick with this Italian theme, you can make the extraordinary Bolognese Sauce and pair it with your pasta of choice, or go all out and make your homemade pasta to make everyone swoon.
Add a Cooked Veggie: As this salad has some Asian influence, it pairs perfectly with this simple baby bok choy or this sweet Tokyo turnip recipe that is crunchy and addictive! Or add a simple green like this sauteed kale or Swiss chard that is easy and quick!
How to Store
I don’t recommend making this salad ahead of time as a whole, as it’s more of a composed salad of individual ingredients combined right before serving. However, you can make the components, such as the roasted squash, fresh lemon juice, and toasted hazelnuts, days in advance. Once the salad is dressed, it’s best to eat it the day of.
More Favorite Salad Recipes To Try
- Japanese Cucumber Salad
- Corn Salad
- Cucumber Tomato Salad
- Farro Salad
- Vegan Potato Salad
Persimmon Salad Recipe
Equipment
- Chef's knife or Santoku knife
- Tongs
- Citrus Juicer
- Measuring Cup Set
Ingredients
- 1 Delicata squash, split in half lengthwise with seeds and innards scooped out
- 1 persimmon, sliced into thin wedges
- 1 head radicchio, leaves torn into 2-3 inch pieces.
- 2 tbsp olive oil (Plus additional to coat the squash)
- ½ lemon, juiced
- 2 tbs red wine vinegar
- 1/2 tsp Kosher salt (plus additional to coat the raw squash before roasting)
- ¼ cup hazelnuts, toasted and roughly chopped
- 1 (4 oz) burrata ball
- Freshly ground black pepper to taste
- 1 tbs finishing olive oil
- Flaky sea salt to garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper or a silicone mat.
- Slice the squash into ½-inch thick half-moons, place in a mixing bowl, and drizzle with olive oil and a pinch of salt to coat so the squash has a nice glossy sheen.
- Lay the coated squash in one even layer on the baking sheet and roast in the oven until slightly browned and tender, about 12-15 minutes.
- Place the radicchio in a large mixing bowl and coat it with two tablespoons of olive oil, lemon juice, red wine vinegar, salt, and freshly ground black pepper to taste and mix.
- Add seasoned radicchio to a serving bowl or platter, add the roasted squash, persimmons, and toasted hazelnuts, and place the burrata on top.
- Drizzle a tablespoon of the finishing olive oil on top of the burrata and a pinch of flaky sea salt, and enjoy.
