Persimmon Salad Recipe

I think there are two types of people in this world — those that like fruit on their salads, and those that don’t. I’m one of the former, but even I get tired of apples, pears and dried cranberries — the go-to fruits for many a fall salad. Looking for a new way to sweeten my greens, I tried persimmons. If you still haven’t tried them, now’s your chance!

Persimmon Salad

Total Time: 15 minutes
Serves: 6

Ingredients for Salad:

  • 5 cups mesclun mix
  • 2 cups arugula
  • 1 pear, sliced
  • 2 persimmons, sliced
  • ¼ red onion, sliced
  • ¼ cup craisins
  • 1 ½ oz goat cheese, bleu cheese, or gorgonzola cheese (low fat)
  • ¼ cup sliced almonds (almond accents)
  • Salt and freshly ground pepper, to taste

Ingredients for Dressing:

  • ½ cup balsamic vinegar
  • ¼ cup orange juice
  • 2 teaspoons mustard
  • 2 teaspoons olive oil
  • ¼ teaspoon each: garlic powder and onion powder
  • Salt and pepper, to taste


Combine all salad ingredients in a bowl.
In a small bowl, combine all dressing ingredients and whisk.
Pour dressing over salad immediately before serving.


Nutrition Content: Per Serving (1 ¼ cups salad): 135 calories, 5.7 g fat, 18.9 g carbohydrate, 5g fiber, 4 g protein, 109 mg sodium

Tip: Although fruit contains many important vitamins and nutrients it is still high in sugar and carbs. If you are trying to lose weight fill up on vegetables; veggies have around 15 cal per cup compared to approximately 60 calories in a cup of fruit.

What's your favorite fruit to add to salad?

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