Persimmon Salad

Ingredients & Substitutions

Here I explain the best ingredients for my persimmon salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

Persimmon Salad:

• Persimmons – If you’re wondering, what are persimmons? They’re a sweet, reddish-orange fall fruit with a honey-like flavor. I love them for salads this time of year! More specifically, I recommend Fuyu persimmons (which are firm and squat like a tomato) for salads. Avoid Hachiya persimmons, which taste astrigent until they get very soft — and at that point they’re too soft for salad.
• Brussels Sprouts – I like to use pre-shredded brussels sprouts when I can find them (such a time-saver!), but if you’re starting with whole ones, just trim the ends and run them through a food processor with the slicing blade. A sharp knife or mandoline works too, but the processor is fastest. You can also use lettuce, spinach, or kale as the base if you prefer.
• Apple – I prefer sweet apples like Honeycrisp or Fuji here, but you can use granny smith if you want it more tart. Pears are good, too!
• Avocado – For a creamy contrast. And because I put avocado in almost every salad.
• Red Onions – I like red onions here for the pop of color and sharp bite, but if they’re too strong for you, try shallots instead.
• Goat Cheese – This helps balance the sweetness of the fruit and richness of the dressing. Feel free to swap in feta, blue cheese, or even shaved parmesan.
• Pomegranate Seeds – Totally optional, but I love the extra bright color and flavor they add (and my youngest always steals them from the bowl). You could toss in dried cranberries or chopped dried apricots instead, or just skip them.
• Pecans – I like toasted pecans for a little nutty crunch, but walnuts or sliced almonds would also be delicious. Even pumpkin seeds work if you need a nut-free option!

Persimmon Dressing:

• Extra Virgin Olive Oil – I love the rich flavor of EVOO in this dressing, but avocado oil is a good neutral option.
• Persimmon – Blending it into the dressing adds natural sweetness, a thicker texture, and a gorgeous golden-orange color.
• Wholesome Yum Zero Sugar Cinnamon Honey – This is one of my flavored natural honey varieties and it works so well here! It tastes and drizzles like regular honey but without the sugar, and the cinnamon adds cozy fall flavor.
• Apple Cider Vinegar – Adds just enough tang to balance the sweetness, and emulsifies the dressing. White wine vinegar or lemon juice work too, but I prefer ACV in fall salads.
• Sea Salt & Black Pepper

How To Make Persimmon Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Assemble the salad. Toss the shredded brussels sprouts, persimmon wedges, apple slices, avocado, red onion, goat cheese, pomegranate seeds, and pecans in a big bowl — or spread them out on a platter like I did below.
2. Make the dressing. I blend olive oil, persimmon, cinnamon honey, apple cider vinegar, salt, and pepper in a small blender or mini food processor, until smooth.
3. Dress it up. Drizzle the dressing over the persimmon salad and enjoy!

Serving Ideas

This persimmon salad pairs well with everything from holiday mains to easy weeknight dinners. Here are a few of my favorite combos:

• Holiday Mains – Roasted turkey, lamb chops, beef tenderloin, Cornish hens, prime rib, or even glazed ham all work well with this salad. The sweet-savory combo and holiday colors in the salad makes it feel like it belongs.
• Easy Weeknight Mains – While I’ve been raving about this persimmon pomegranate salad for holidays, I’ve actually served it for fall and winter weeknights the most! It’s an easy upgrade for quick dinners like baked salmon, air fryer chicken breast, or pan seared pork chops.