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Persimmon Salad with Cranberries, Goat Cheese, and Pecan Vinaigrette Recipe

5 from 123 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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