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This Persimmon Salad Recipe is a true showstopper! The vibrant orange, yellow, and purple hues make it colorful and irresistible. The Delicata squash is roasted until candied, then folded into crisp radicchio, sliced sweet and tangy persimmons, and then topped with luxuriously creamy burrata cheese and dotted with toasted hazelnuts. This salad is the whole package!
I think people are afraid to cook and eat persimmons because they are not widely used in the US. However, when ripe, they can add the most glorious flavor and bring a pop of color to most dishes! If you are in a salad-making phase, try these other fabulous raw treats: Cucumber Tomato Salad, Brussel Sprout Salad, Farro Salad, and Japanese Cucumber Salad. They will be the perfect side dish for any protein or starch!
Persimmon Salad Ingredients
Ingredients you’ll need to make this recipe:
Delicata squash: Adds an element of sweetness and heartiness to this salad!
Persimmon: You can use Fuyu persimmons (the most common in the US) or any other persimmon that’s in season.
Radicchio: This member of the chicory family adds the perfect amount of tartness/bitterness to contrast the sweet squash 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 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.
Persimmon Salad directions
- 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.
- Cut the persimmon into thin wedges.
- Tear the radicchio leaves into 2-3 inch pieces.
- Juice half a lemon.
- Toast the hazelnuts until golden brown and rough chop them.
- 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.
- Combine the persimmon slices and radicchio in a large mixing bowl and coat with two tablespoons of olive oil and lemon juice. Season to taste with salt and pepper. Fold in the roasted Delicata squash.
- Assemble on a serving plate or platter, sprinkle the toasted hazelnuts, and top with the burrata.
What are persimmons?
Persimmons are one of the oldest cultivated fruits in Asia. They look similar to tomatoes with a thin orange/yellow skin and flesh. This fruit can be eaten fresh and has a similar sweet taste to pears and dates with a hint of astringency. They can be found in most grocery stores from September to December.
Persimmon Salad FAQs
Fresh persimmons have a high level of tannins (soluble astringent compounds), which can give them a slightly bitter and chalky taste.
I love eating persimmons raw, as they are sweet and robust when ripe. I leave the thin skin on, slice them super thin, and pair them with creamy burrata, sweet squash, and crunchy toasted hazelnut.
Variations
- Nut Allergy: Toast some sunflower seeds, pumpkin seeds, or toast some cooked quinoa.
- Dairy Intolerance: You can mix two tbs of tahini with the olive oil and lemon juice to make the salad creamy.
Suggested Meal Pairings
Persimmon Salad Recipe
Equipment
- 1 Roll parchment paper
- 1 Set measuring spoons
Ingredients
Salad
- 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 ½ tbsp olive oil
- ½ lemon, juiced
- ¼ cup hazelnuts, toasted and roughly chopped
- 1, 4 oz burrata ball
- Olive oil to coat the squash
- Kosher salt to taste
- Flaky sea salt to sprinkle over burrata
Instructions
Salad
- 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 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.
- Combine the persimmon and radicchio into a large mixing bowl and coat with the 2 tablespoon olive oil and the lemon juice. Season to taste with salt and pepper. Fold in the roasted Delicata squash.
- Assemble on a plate or platter and sprinkle the toasted hazelnuts, and top with the burrata.
