Fuyu persimmon walnut salad

  • Loriana Shea
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Fuyu Persimmon Walnut Salad

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This Fuyu Persimmon salad with toasted walnuts and grilled halloumi cheese is vibrant and a bright winter salad that combines the sweetness of ripe fuyu persimmons, the nuttiness of toasted walnuts, and the salty richness of grilled halloumi cheese. Persimmons are one of winters underrated gems. Their natural sweetness and velvety texture make them a star ingredients in both savory and sweet dishes. For this salad we use Fuyu persimmons, which are crisp and perfect for slicing. Paired with toasted walnuts, they bring a warm nutty crunch that contrasts deliciously with the juicy fruit.

This salad also has peppery mixed greens, salty halloumi and a citrusy vinaigrette that ties everything together.

Why this Fuyu persimmon walnut salad belongs on your table

This  fuyu  persimmon walnut salad is versatile enough for any occasion. It’s light yet satisfying, making it an excellent start to a holiday dinner or a refreshing side dish to roasted meats. The vibrant orange color of the persimmons and the ruby red pomegranate seeds add a festive touch to your winter table.

Growing up, persimmons were a wintertime treat in my household. My family would slice them up and enjoy them as a simple snack, but since then I’ve discovered how delicious they are paired with savory ingredients.

If your looking to impress family and friends or simple treat yourself to a seasonal delight this Fuyu persimmon walnut salad is the answer. Please don’t forget to snap a photo before diving in- the colors alone are worth celebrating.

Fuyu persimmons have a naturally sweet, crisp texture that pairs especially well with peppery greens, crunchy walnuts, and a tangy dressing. You can prepare the dressing ahead of time and toss the salad just before serving.

Storage

Store the salad and dressing separately in the refrigerator. Once dressed, the salad is best enjoyed the same day. Undressed salad ingredients can generally be refrigerated for up to 2 days.

What to Serve With It

This salad would be especially good alongside:

  • Roast chicken
  • Pork tenderloin
  • Roast turkey
  • Italian sausage dishes
  • Baked pasta

A simple soup and crusty Italian bread

Fuyu persimmons have a naturally sweet, crisp texture that pairs especially well with peppery greens, crunchy walnuts, and a tangy dressing. You can prepare the dressing ahead of time and toss the salad just before serving.

Storage

Store the salad and dressing separately in the refrigerator. Once dressed, the salad is best enjoyed the same day. Undressed salad ingredients can generally be refrigerated for up to 2 days.

What to Serve With It

This salad would be especially good alongside:

  • Roast chicken
  • Pork tenderloin
  • Roast turkey
  • Italian sausage dishes

Baked pasta

More Salad Recipes

  •  Tomato Salad — a simple fresh tomato salad that’s perfect for summer.
  • Italian Garden Salad — an easy everyday salad with Italian-inspired flavors.
  • Easy roasted zucchini Salad with feta — a delicious healthy  salad that works well as a side or light meal.
  • Easy Sicilian potato salad —  tender potatoes tossed with olive oil, capers, red onion, and fresh herbs instead of heavy mayonnaise.

 

 

 

Fuyu Persimmon Walnut Salad

A fresh and colorful fall salad made with sweet Fuyu persimmons, crunchy walnuts, greens, and a simple homemade dressing. This easy salad brings together sweet, savory, and nutty flavors and makes a beautiful side dish for holidays or everyday meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish, Soup
Cuisine Italian, Mediterranean
Servings 4
Calories 450 kcal

Ingredients
  

  • 3 thinly sliced Fuyu persimmon
  • 4 cups mixed greens
  • 1 cup toasted walnuts
  • 4 oz. halloumi cheese sliced medium thick
  • 1/2 cup pomegranate seeds
  • Dressing
  • 1 cup extra virgin olive oil
  • 1/3 cup white wine vinegar
  • 1 Tbsp. dijon mustard
  • 2 Tbsp. honey or maple syrup
  • salt and pepper to taste

Instructions
 

  • In a saute pan over medium high heat in 1 Tbsp. of olive oil cook the cheese until golden on all sides. Remove and in the same pan toast the walnuts until fragrant.
  • Make the dressing in a bowl or jar whisk together the oil, vinegar, mustard, seasoning, salt and pepper. Adjust your seasonings to taste
  • Assemble the salad arrange mixed greens on a platter, top with the persimmon slices, toasted walnuts and pomegranate seeds. Place the grilled cheese slices on top. Drizzle with the dressing.

Notes

Choose Fuyu persimmons that are firm but slightly soft to the touch. Unlike Hachiya persimmons, Fuyus can be eaten while still firm, making them perfect for slicing into salads.
Keyword persimmon walnut salad, fall salad,

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