This Persimmon Salad combines juicy Hachiya persimmons with fresh mint, crunchy walnuts, and creamy almond ricotta, all drizzled with a tangy Ginger Balsamic Dressing. It’s a light yet satisfying dish, perfect as a side for a holiday meal or a simple lunch.
Don’t miss out on this delicious Persimmon Smoothie recipe, bursting with all the cozy fall flavors! It’s as addictive as this salad and a perfect way to enjoy the season’s best produce.
Persimmons are the ultimate flavor of fall, making them a perfect addition to your Thanksgiving menu. Their natural sweetness pairs beautifully with savory dishes, when used in a salad, they bring a refreshing flavor. This vibrant, vegan, and dairy-free persimmons salad recipe adds color to your dining table spread, making it delicious and visually stunning. It's a great way to impress your guests with a healthy, seasonal dish that everyone will love!
Ingredient Notes
To Make this delicious persimmon salad recipe you need
- Persimmons (Hachiya): I used ripe Hachiya persimmons for their sweet, custard-like texture. You can also use Fuyu persimmons if you prefer a firmer bite, but make sure they are fully ripe for the best flavor.
- Fresh Mint Leaves: Freshly chopped mint adds a refreshing burst to the salad. If you don't have mint, try substituting it with fresh basil or parsley for a different twist.
- Walnuts (Toasted): Toasting the walnuts enhances their flavor and adds a satisfying crunch. If you're out of walnuts, pecans or almonds also work beautifully.
- Almond Ricotta: I love making almond ricotta at home using almond milk for a rich, creamy texture. You can also use store-bought almond ricotta for convenience, or substitute with regular ricotta if you're not avoiding dairy.
Fun Fact: Persimmons have been grown for over 2,000 years, especially in China, where they symbolize good luck. There are two main types: Fuyu, which is firm and can be eaten like an apple, and soft Hachiya, which must be fully ripe to eat. They are also known as the Divine Fruit or Fruit of the Gods.
How to Make Persimmon Salad
- Prep the Persimmons
Start by choosing ripe persimmons. Hachiya persimmons are perfect for this recipe, but you can use any type as long as they are ripe and sweet. Wash and slice into bite-sized pieces.
- Chop the Mint
Wash and finely chop the mint leaves. They’ll add a burst of freshness that complements the sweetness of the persimmons.
- Assemble the Salad
Lay the persimmon slices on a platter, keeping them spread out. We won’t be mixing the salad too much to avoid making the persimmons mushy. Sprinkle the chopped mint leaves, almond ricotta, and walnuts evenly over the persimmons.
- Make the Dressing:
In a small mixing bowl, whisk together olive oil, balsamic vinegar, maple syrup, crushed ginger, black pepper, and salt. Keep whisking until the dressing becomes emulsified and smooth.
- Dress the Salad:
Pour the dressing over the salad. Be careful not to overmix the salad, as persimmons can become slimy if handled too much. You just want everything lightly coated in the flavorful dressing.
- Serve Immediately:
Serve the salad fresh for the best taste and texture. The combination of sweet persimmons, creamy almond ricotta, and crunchy walnuts is a delightful balance of flavors.
Expert Tips
- Walnuts: Toasting the walnuts beforehand can enhance their flavor and add a nice crunch.
- Almond Ricotta: If you’re vegan or dairy-free, almond ricotta is a perfect creamy alternative that works wonderfully with this dish.
- Balsamic Reduction: For a gourmet touch, you can drizzle some balsamic reduction on top for added sweetness and acidity.
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This salad with persimmons is a perfect mix of sweet, tangy, and fresh flavors, with the creamy ricotta balancing out the crunch of the walnuts. The ginger-balsamic dressing ties everything together, giving the salad a zesty kick. Plus, it’s super easy to make and looks beautiful on the table, making it an ideal dish for holiday gatherings or cozy fall dinners.
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Persimmon Salad
Ingredients
- 3 Medium Persimmons (Ripe)
- ¼ Cup Mint Leaves
- ¼ Cup Almond Riccota
- ¼ Cup Walnuts (Toasted and Chopped)
Ginger Balsamic Dressing
- 3 Tbs Olive Oil
- 2 Tbs Balsamic Vinegar
- 1 Tbs Maple syrup
- ½ teaspoon Ginger (crushed)
- ½ teaspoon Black Pepper (freshly crushed)
- ¼ teaspoon Salt
Instructions
- Choose Ripe Persimmon for this recipe. I am using Hachiya persimmon. You can make this recipe with any kind of persimmon just make sure it is ripe and sweet.
- Wash and slice the persimmon with a sharp knife. Slice them into bite size pieces.
- Wash and chop mint leaves.
- Place the persimmon slices in the platter you want to serve the salad as we are not going to mix and move the salad a lot as it will make it mushy and slimy.
- Next add mint leaves, almond ricotta, and walnuts over the sliced persimmon. Set aside.
- In a small mixing bowl, whisk together olive oil, balsamic vinegar, crushed ginger, maple syrup, salt and black pepper. Continue whisking until the dressing is fully emulsified.
- Pour the salad dressing over the assembled salad. Mix until salad is well coated with dressing. Do not over mix. Serve Immediately.
Notes
- Walnuts: Toasting the walnuts beforehand can enhance their flavor and add a nice crunch.
- Almond Ricotta: If you’re vegan or dairy-free, almond ricotta is a perfect creamy alternative that works wonderfully with this dish.
- Balsamic Reduction: For a gourmet touch, you can drizzle some balsamic reduction on top for added sweetness and acidity.
chicken Breast Recipes says
Really love the way you outline stuff. Thanks.
Dortha Pfannerstill says
Good