Persimmons make meals exciting with their bright colors, from yellow to deep red, and their flavors that remind you of pears and dates.
This Persimmon Salad is perfect for the fall and winter months. It’s sweet, tangy, acidic, bitter, crunchy, and creamy all at once.
You can find Persimmons from September to December, making it ideal for holiday meals. They also come in 17 different types, which are split into two main groups: astringent and non-astringent.
Astringent persimmons, such as the Hachiya, have a lot of tannins and need to be very soft and ripe to taste good. They’re very sweet when ready to eat. Non-astringent persimmons like the Fuyu can be eaten when they are still firm or when they’re soft, and they’re perfect for salads because they’re sweet and don’t have seeds.
Serve this Persimmons salad recipe as a stunning side dish or the main dish, pairing well with any protein.
How to Make Persimmon Salad?
Ingredients
Here’s what you need to make perfect for fall salad:
Delicata Squash: It adds sweetness and heartiness.
Persimmons: You can use sweet Fuyu persimmons or Hachiya persimmons.
Radicchio: This adds a tart and bitter taste, which contrasts nicely with the sweet squash and persimmon, and it brightens the salad with a splash of color.
Extra Virgin Olive Oil: This high-quality oil lets you taste all the fresh ingredients.
Lemon: Adds brightness and a tangy flavor. You can also use apple cider vinegar.
Hazelnuts: Toasted, they give the salad a perfect crunch and a touch of richness.
Burrata Cheese: This creamy cheese takes the salad to the next level.
Kosher Salt and Black Pepper: Season to enhance the flavors and make the salad pop!
Find the full recipe with ingredients and directions below.
Process
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 Persimmons into thin wedges.
Radicchio & Lemon: Tear radicchio leaves into 2-3 inch pieces and juice half a lemon.
Prep Nuts: Toast, and chop the hazelnuts
Season: Place the torn radicchio in a large bowl and add 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.
Serve: Add the whole burrata and enjoy!
Serve: Add the whole burrata and enjoy!
Variations and Substitutions
To customize this fall salad, consider these easy substitutions:
Greens: Replace radicchio with treviso, frisée, arugula, or mixed greens for different flavors and textures.
Cheese: Feta or goat cheese are great alternatives that add a sensational taste.
Nuts: Consider using toasted walnuts, pecans, or pistachios instead.
Dressing: While this recipe uses simple lemon juice and olive oil, you can substitute lemon juice with balsamic vinegar, or try a sweet lemon vinaigrette made from dijon mustard, lemon juice, maple syrup, minced shallot, and olive oil.
Add Sweetness: Incorporate fall flavors like pomegranate seeds (also knows as pomegranate arils) or dried cranberries to enhance the salad’s sweetness.
Persimmon Salad Serving Suggestions
Pair this colorful, bright, and gluten free salad with other delicious recipes below:
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: You can’t go wrong serving this salad with a homemade pasta, and divine bolognese, a decadent lobster ravioli, a scallop pasta, or with simple toasted pearled couscous, nutty farro, or hearty bulgur wheat. You could even mix in a spoonful of pistachio pesto or tomato confit.
Add a Cooked Veggie: This salad pairs beautifully with a simple green like sautéed kale or Swiss chard, or a colorful mixture of roasted vegetables, roasted peppers, roasted tomatoes, or roasted beets.
How to Store
This Persimmon Salad is best enjoyed fresh, but here’s how to store leftovers:
Refrigerator: Store in an airtight container for up to 3 days.
Freezing: Not recommended—burrata, and fresh ingredients don’t freeze well.
FAQs
Persimmons taste sweet and slightly tangy, with a soft and smooth texture. They are similar to a mix of honey, dates, and pears. This unique flavor makes them great for adding to salads.
Yes, if you can’t find Fuyu or Hachiya persimmons, you can use other types of persimmons in your salad. Just make sure they are ripe and sweet. Each type might taste a bit different, but they will still make your salad delicious.
To make this salad vegan, simply use a vegan cheese or omit the cheese all together. This way, everyone can enjoy this tasty fall salad.
Yes, you can prepare parts of this salad ahead of time. Roast the squash, squeeze the lemon juice, and toast the hazelnuts in advance. Just mix them with the fresh ingredients right before serving to keep everything fresh and tasty.
Persimmon Salad
Equipment
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.
