Persimmon Salad with Cranberries, Goat Cheese, and Pecan Vinaigrette Recipe
Introduction
This persimmon salad is a vibrant mix of fresh flavors and textures, perfect for a light lunch or a festive side dish. Combining sweet persimmons, tangy cranberries, and creamy goat cheese, it offers a refreshing and satisfying experience.
Ingredients
- 4 cups spinach (or mixed greens)
- 3 fuyu persimmons (sliced)
- 1 cup farro (cooked and cooled)
- 1 cup fresh cranberries
- 1/2 cup pecan halves
- 1 shallot (thinly sliced)
- 4 ounces goat cheese
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme
- Salt and pepper (to taste)
Instructions
- Step 1: Add all of the dressing ingredients—extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, fresh thyme, salt, and pepper—to a mason jar. Seal it tightly and shake vigorously to combine. Let the dressing sit for at least 30 minutes so the flavors meld together.
- Step 2: In a large bowl, toss together the spinach or mixed greens, sliced persimmons, cooked farro, fresh cranberries, pecan halves, shallot slices, and crumbled goat cheese. Lightly drizzle the prepared dressing over the salad and toss gently to coat.
- Step 3: Serve immediately and enjoy this fresh and flavorful salad.
Tips & Variations
- For a nut-free option, substitute pecans with toasted pumpkin seeds or omit them entirely.
- If fresh cranberries are too tart, try using dried cranberries for a sweeter note.
- Swap farro for quinoa or barley if preferred.
- Let the salad sit for 10 minutes after tossing to allow flavors to blend better.
Storage
Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep the greens fresh and crisp. The dressing can be kept for up to a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of persimmon?
Yes, fuyu persimmons are firm and ideal for salads, but you can use hachiya persimmons if they’re fully ripe and soft, though they have a sweeter, jelly-like texture.
How do I cook farro for this salad?
Rinse the farro, then simmer it in salted water for about 20-30 minutes until tender but chewy. Drain and rinse with cold water to cool before adding to the salad.
PrintPersimmon Salad with Cranberries, Goat Cheese, and Pecan Vinaigrette Recipe
A vibrant and refreshing Persimmon Salad combining sweet, tart, and savory flavors with spinach, farro, fresh cranberries, pecans, goat cheese, and a homemade apple cider vinaigrette. Perfect as a light lunch or a flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (for cooking farro)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 4 cups spinach (or mixed greens)
- 3 fuyu persimmons, sliced
- 1 cup farro, cooked and cooled
- 1 cup fresh cranberries
- 1/2 cup pecan halves
- 1 shallot, thinly sliced
- 4 ounces goat cheese
Dressing Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme
- Salt and pepper, to taste
Instructions
- Prepare the Dressing: Add all of the dressing ingredients — extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, fresh thyme, salt, and pepper — to a mason jar. Seal tightly and shake vigorously to combine all the flavors. Let the dressing sit for at least 30 minutes to meld the flavors together.
- Assemble the Salad: In a large salad bowl, toss together the spinach or mixed greens, sliced fuyu persimmons, cooked and cooled farro, fresh cranberries, pecan halves, and thinly sliced shallot.
- Add Dressing and Cheese: Lightly drizzle the prepared dressing over the salad and gently toss to coat everything evenly. Crumble the goat cheese on top as a finishing touch.
Notes
- You can substitute farro with quinoa or barley for a different grain texture.
- For a vegan version, omit goat cheese or substitute with a plant-based cheese alternative.
- Allowing the dressing to sit enhances its flavor, but if in a hurry, you can use immediately with slightly less depth.
- Fuyu persimmons are best used fresh and firm for optimal texture.
Keywords: persimmon salad, fall salad, spinach salad, farro salad, goat cheese salad, cranberry salad, healthy salad, easy salad recipe
