This delicious persimmon salad with pear and kale is a real treat. This tasty salad makes a great side dish and is a great way to use Fuyu persimmons!
Persimmons are a fantastic fruit that's only in season for a few months of the year. They have a honey-like flavor and are usually mild. They're often juicy and their texture is somewhere in between a peach and an apple.
If you love seasonal salads, try my Asian Pear Arugula Salad with Blue Cheese, Kumquat Radish Salad with Dukkah, and Citrus Pomegranate Salad as well!
This persimmon salad is perfect for fall or winter - when persimmons are at their height (from October through December).
It's juicy and fruity with a nice balance of crunchy and softer elements. The kale is massaged to provide a rich, green background that doesn't overwhelm the other ingredients.
This salad would make a wonderful addition to a holiday table - it's great for Thanksgiving or Christmas.
Persimmon Salad Ingredients
- Lacinato Kale
- Fuyu Persimmons
- Red Anjou Pear
- Crumbled Goat Cheese
- Slivered Almonds
- Pepitas
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Sea Salt
- Ground Black Pepper
All About Persimmons
Fuyu and Hachiya are the main types of persimmons and are the ones most commonly found in the grocery store. Unless you are lucky enough to have persimmon trees in your backyard, you'll likely need to get them from a farmer's market or specialty grocery store.
You'll use Fuyu persimmons in this recipe because they can be cut into sections and stand up well in a salad. They're perfect for eating raw.
If you have some Hachiya persimmons, use them in baked goods, like this persimmon bread.
If you try this delicious persimmon salad recipe, let me know! Connect with on Instagram and share your photos or leave us a star rating.
Persimmon Pear Salad
Ingredients
- 1 bunch Lacinato kale
- 3 Fuyu persimmons
- 1 Red Anjou pear or other pear of choice
- 3 ounces crumbled goat cheese
- 2 tablespoons slivered almonds
- 2 tablespoons pepitas
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Remove the kale leaves from the stem. Roll a few leaves together and cut them into very thin, long strips. Place the slivered kale in a mixing bowl. Top with 1 tablespoon of olive oil and massage it into the kale. Let the kale rest while preparing the rest of the salad.
- Prepare your fruit by slicing the persimmons into ⅛ inch slices, then quarter those. Cut the pear into smaller pieces.
- Toss the persimmons, pear, goat cheese almonds, and pepitas with the kale.
- Whisk together the remaining two tablespoons of olive oil, red wine vinegar, sea salt, and black pepper.
- Pour the dressing over the kale salad and toss to combine.
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