Persimmon Salad

Ingredients

• 113–142 g (4–5 ounces)baby spinach
• 1 largeFuyu persimmon, chopped (no need to peel; do not use Hachiya persimmon with a pointed bottom)
• About 40 g (⅓ cup)dried cranberries
• About 50 g (⅓ cup)crumbled feta cheese
• About 32 g (⅓ cup)sliced almonds
• 30 ml (2 tablespoons)fresh orange juice
• 22.5 ml (1½ tablespoons)apple cider vinegar
• 15 ml (1 tablespoon)maple syrup
• 7.5 ml (1½ teaspoons)Dijon mustard
• 60 ml (¼ cup)extra virgin olive oil
• To tastesalt and pepper

Instructions

1. 1

   Toast the almonds

   Toast the almonds on a rimmed baking sheet at 175°C (350°F) for 8–10 minutes, until golden brown and fragrant. Check them after 8 minutes so they do not burn, then set aside to cool.

2. 2

   Build the salad

   Add the spinach, chopped persimmon, cranberries, feta and cooled almonds to a large bowl.

3. 3

   Shake the dressing

   Put the orange juice, vinegar, maple syrup, Dijon mustard, olive oil, salt and pepper in a small jar. Cover and shake vigorously until combined.

4. 4

   Toss and serve

   Pour the dressing over the salad and toss gently. Serve immediately.

What is persimmon salad?

This American-style salad pairs sweet fruit with leafy greens, salty cheese and a sharp, lightly sweetened dressing. Persimmons have a long history of cultivation in East Asia, while this combination is a fresh, modern way to use the fruit in a salad.

Fuyu persimmons are the right choice here because they can be eaten while still firm. Their crisp texture holds up alongside the spinach, cranberries, feta and almonds.

Nutrition and macros by portion

The nutrition label shows one serving as written: 216 calories, 5g protein, 12g carbs, 17g fat.

The persimmon and cranberries provide most of the carbohydrates, while the olive oil and almonds contribute much of the fat; feta adds some fat and protein. Serve it with a protein-rich main or add chickpeas to make the meal more filling.

Choosing the persimmon

Fuyu: Choose a squat, tomato-shaped fruit that feels firm or just slightly yielding. It can be chopped with the skin on, as directed.

Hachiya: Avoid the pointed variety for this recipe, especially when firm; its texture and astringency make it a poor fit for crisp salad pieces.

Toast the almonds carefully

Even browning: Spread the sliced almonds over the baking sheet so they toast evenly. Begin checking at 8 minutes, since they can go from golden to burnt quickly.

Cool first: Let the almonds cool before adding them to the bowl. This keeps the spinach from wilting and helps the nuts stay crisp.

Balance the dressing

Tang and sweetness: Orange juice and apple cider vinegar give the dressing a bright, fruity acidity, while maple syrup softens its edge. Dijon mustard helps bring the mixture together.

Emulsify: Shake the ingredients vigorously in a covered jar just before dressing the salad. If the oil separates while it sits, give it another shake.

Keep the textures fresh

Gentle tossing: Add the dressing shortly before serving and turn the salad gently, so the spinach leaves stay intact. The fruit and cranberries bring chew, while the feta and almonds add contrasting salty and crunchy bites.

Doneness cue: The almonds are ready when they look lightly golden and smell toasted; do not wait for them to become dark brown.

Serving ideas

As a side: Serve the salad with roasted vegetables, soup or a simple grain dish. Its sweet fruit and tangy dressing work well alongside savoury mains.

As a light meal: Add a source of protein such as cooked chicken, chickpeas or lentils if you want a more substantial plate.

Recipe notes & tips

• Use a firm Fuyu persimmon so the pieces hold their shape.
• Check the almonds after 8 minutes, as they can brown quickly.
• Let the toasted almonds cool before adding them to the spinach.
• Shake the dressing again if it separates before serving.
• Dress the salad just before eating to keep the spinach fresh.

Variations

• Add chicken: Fold in cooked, sliced chicken for a heartier salad.
• Use walnuts: Swap the almonds for toasted walnuts for a different crunch.
• Try goat’s cheese: Replace the feta with crumbled goat’s cheese for a softer, tangier finish.
• Add chickpeas: Toss in drained chickpeas to make the salad more substantial.
• Change the greens: Use a mixture of baby spinach and rocket for a peppery note.

Common mistakes to avoid

• Using Hachiya persimmon: Choose Fuyu instead, as this salad needs fruit that can be eaten firm.
• Overtoasting the almonds: Start checking at 8 minutes and remove them once golden and fragrant.
• Adding warm almonds: Cool them first so they do not wilt the spinach.
• Dressing too early: Toss just before serving to keep the leaves from becoming limp.
• Skipping the shake: Close the jar securely and shake until the dressing looks combined.

How to store

Store undressed salad and dressing separately in covered containers in the fridge and use within 1–2 days. Once dressed, the spinach will soften, so it is best eaten straight away; the dressing can be shaken again before use.

Frequently asked questions