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Persimmon Salad with Pomegranate, Candied Pepitas, and Green Velvety Dressing Recipe

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4.2 from 68 reviews

This vibrant Persimmon Salad combines the sweet, crisp flavor of Fuyu persimmons with peppery greens, creamy avocado, and tangy goat cheese. The salad is elevated by homemade spiced candied pepitas and a zesty shallot and Dijon mustard vinaigrette, making it a perfect balance of sweet, savory, and spicy notes for a refreshing and nutritious meal or side dish.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 1 pound Fuyu persimmons (about 3-4 depending on size)
  • 3 ounces arugula or chopped kale (about 3 cups)
  • 5 ounces baby kale or other greens
  • 1/2 cup crumbled goat cheese or feta (optional)
  • 1 medium avocado (cubed)
  • 1/2 cup pomegranate seeds
  • 1/3 cup pepitas

Candied Pepitas

  • 2 tablespoons maple syrup
  • Pinch cinnamon
  • Pinch cayenne pepper
  • Pinch cumin
  • Flaky sea salt (for topping, optional)

Dressing

  • 1 tablespoon minced shallot
  • 2 teaspoons Dijon mustard
  • 1/4 cup apple cider vinegar
  • 2 teaspoons honey or maple syrup
  • Pinch ground cinnamon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup olive oil

Instructions

  1. Make the Pepitas: Place a piece of parchment paper or a Silpat on the counter. Heat a small skillet over medium-low heat and add the pepitas, maple syrup, and a pinch each of cinnamon, cayenne pepper, and cumin. Let simmer gently until the syrup bubbles and begins to thicken, being careful not to burn the mixture. Transfer the pepitas onto the prepared parchment paper, sprinkle with flaky sea salt if using, and allow to cool and harden. Once cooled, crumble the pepitas into small pieces and set aside.
  2. Prepare the Dressing: In a medium mason jar or glass bowl, whisk together the minced shallot, Dijon mustard, and apple cider vinegar until thoroughly combined. Add honey or maple syrup, ground cinnamon, cumin, salt, and freshly ground pepper. If using a jar, add olive oil, cap it tightly, and shake vigorously until emulsified. If using a bowl, slowly drizzle in the olive oil while whisking continuously. Taste the dressing with a piece of persimmon and adjust seasoning with more cayenne for heat or maple syrup for sweetness as desired.
  3. Prepare the Persimmons: Cut off the tough green tops of the persimmons and slice each into 10-12 wedges for even, bite-sized pieces.
  4. Assemble the Salad: In a large bowl, combine the sliced persimmons, arugula or kale, baby kale or greens, crumbled goat cheese (if using), and cubed avocado. Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients. Transfer the salad to a serving platter and sprinkle with pomegranate seeds and the candied pepitas for a crunchy, flavorful finish.

Notes

  • Use Fuyu persimmons for a firm texture that holds up well in salads; ripe Hachiya persimmons are too soft and sweet for this preparation.
  • For a vegan option, omit the goat cheese or substitute with a plant-based cheese alternative.
  • The candied pepitas can be made ahead and stored in an airtight container for up to 1 week.
  • Adjust the cayenne pepper in the pepitas and dressing to control the level of heat according to your taste.
  • If pomegranate seeds are unavailable, consider substituting with dried cranberries or fresh pomegranate arils for a burst of tartness.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/persimmon-salad-with-pomegranate-candied-pepitas-and-green-velvety-dressing-recipe/