If you’ve been searching for a salad that’s bursting with vibrant colors, exciting textures, and a perfect balance of sweet and tangy flavors, you’ve just found it! This Greens Salad with Persimmons & Candied Walnuts Recipe will quickly become your go-to when you want a fresh and festive dish that feels both elegant and welcoming. Combining peppery market greens, luscious persimmon wedges, crunchy candied walnuts, and bright pomegranate seeds, every bite sings with freshness and brightness. It’s truly a celebration of simple ingredients that come together in the most delightful way.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, keeping the salad light, perfectly textured, and beautifully balanced. These simple components are easy to find but bring so much flavor and color that make this salad unforgettable.
- 1 cup candied walnuts: Adds a sweet crunch that contrasts beautifully with the greens.
- 16 cups market greens (wild kale, wild arugula, etc.): Use fresh, peppery greens for a vibrant base full of texture.
- 2 cups pomegranate seeds: Burst of juicy sweetness and a pop of ruby-red color.
- 4 persimmons, sliced into wedges: Their honey-like sweetness and smooth texture perfectly complement the crunchy elements.
- ½ cup crumbled goat cheese (or more to taste): Creamy and tangy, it ties the salad together with its richness.
- 6 tablespoons red wine vinegar: Provides a bright, acidic bite that balances all the flavors.
- ½ cup extra-virgin olive oil: Adds a silky richness to the dressing that coats the salad luxuriously.
- 4 cloves garlic, minced: Delivers a subtle savory kick in the vinaigrette.
- Salt and freshly ground black pepper, to taste: Essential seasonings that enhance every ingredient.
How to Make Greens Salad with Persimmons & Candied Walnuts Recipe
Step 1: Toss the Greens with the Vinaigrette
Start by preparing your dressing. Whisk together the red wine vinegar, extra-virgin olive oil, minced garlic, salt, and freshly ground black pepper until well combined. Then, in a large bowl, toss the market greens with this vibrant vinaigrette. This initial step ensures every leaf is lightly coated, infusing the salad with that bright, tangy flavor that sets the foundation.
Step 2: Add the Seasonal Fruits and Nuts
Next, gently fold in the pomegranate seeds, persimmon wedges, and candied walnuts. These ingredients keep the salad exciting, each offering a distinct texture and burst of flavor—from sweet and juicy to crunchy and sugary. Be careful as you mix to keep those delicate persimmon wedges intact.
Step 3: Top with Creamy Goat Cheese
Now, sprinkle the crumbled goat cheese over the top of your salad. This creamy, slightly tangy addition is the luxurious finish that balances the sweet and crisp ingredients beautifully. Feel free to add more cheese if you want an extra burst of flavor.
Step 4: Serve Immediately for Peak Freshness
This salad shines brightest when served right away. The greens stay crisp, and the flavors mingle at their freshest. It’s just the kind of recipe that makes every meal feel special without fuss.
How to Serve Greens Salad with Persimmons & Candied Walnuts Recipe
Garnishes
To elevate the presentation, add a few extra candied walnuts or a sprinkle of pomegranate seeds on top right before serving. A drizzle of additional olive oil or a quick grind of fresh black pepper can also bring that final touch that delights the eye and palate.
Side Dishes
This salad pairs incredibly well with roasted chicken, grilled salmon, or even a hearty grain bowl. Its fresh and bright flavors provide the perfect contrast to warm, savory dishes, making it an excellent side or even a light main course when you want something refreshing.
Creative Ways to Present
Try serving this salad on a large platter layered beautifully so guests can see all the colors and textures. For a party twist, plate individual salad portions in small clear bowls to show off the gorgeous persimmons and pomegranate seeds. You could even arrange persimmon slices in a circular pattern for a stunning visual impact.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad without dressing in an airtight container in the fridge. The candied walnuts and persimmons are best kept separate until ready to eat to prevent sogginess. Keep the vinaigrette in a separate small jar for the freshest taste.
Freezing
This Greens Salad with Persimmons & Candied Walnuts Recipe is best enjoyed fresh, so freezing is not recommended. The delicate greens and fresh fruits don’t freeze well and can lose texture and flavor.
Reheating
Because this is a fresh, cold salad, reheating is not necessary or recommended. Instead, add fresh ingredients and dressing for each serving to keep the textures lively and the flavors bold.
FAQs
Can I substitute the persimmons with another fruit?
Absolutely! While persimmons bring a unique sweetness and texture, you can try using sliced apples, pears, or even figs depending on the season. Just choose fruits that offer a similar balance of softness and sweetness.
What kind of market greens work best for this salad?
Wild kale and wild arugula are excellent choices because they provide peppery and slightly bitter notes that contrast beautifully with the sweet ingredients. Baby spinach or mixed spring greens also work well if you prefer milder flavors.
How do I make candied walnuts at home?
It’s easy! Simply toast walnuts lightly, then coat them in a mixture of sugar and a pinch of salt while still warm. Spread them out on parchment paper to cool for that perfect crunchy, sweet finish.
Can I make the dressing ahead of time?
Yes, you can prepare the vinaigrette a day ahead and store it in the fridge. Just give it a good whisk or shake before tossing it with the greens to recombine the ingredients.
Is goat cheese necessary, or can I use another cheese?
Goat cheese adds a lovely tangy creaminess, but if you prefer, feta cheese or even blue cheese can be wonderful substitutes. Choose one that suits your taste while keeping the creamy texture in mind.
Final Thoughts
This Greens Salad with Persimmons & Candied Walnuts Recipe is one of those dishes that brings joy every time you make it. The harmony of fresh, sweet, tangy, and crunchy elements comes together so naturally that it feels like an effortless celebration of seasonal flavors. Whether for a casual lunch or a festive gathering, I truly encourage you to try this salad and watch it quickly become a beloved favorite in your kitchen.
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Greens Salad with Persimmons & Candied Walnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing Greens Salad featuring wild market greens, sweet persimmon wedges, tart pomegranate seeds, crunchy candied walnuts, and creamy goat cheese, all tossed in a homemade red wine vinaigrette. Perfect as a light appetizer or side dish that balances textures and flavors beautifully.
Ingredients
Salad
- 1 cup candied walnuts
- 16 cups market greens (wild kale, wild arugula, etc.)
- 2 cups pomegranate seeds
- 4 persimmons, sliced into wedges
- ½ cup crumbled goat cheese (or more to taste)
Dressing
- 6 tablespoons red wine vinegar
- ½ cup extra-virgin olive oil
- 4 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the vinaigrette: In a bowl, whisk together red wine vinegar, minced garlic, extra-virgin olive oil, salt, and freshly ground black pepper until well combined to create the red wine vinaigrette.
- Toss the greens: In a large salad bowl, add the market greens and drizzle the vinaigrette over them. Toss gently to evenly coat the greens with the dressing.
- Add fruits and nuts: Add the pomegranate seeds, persimmon wedges, and candied walnuts to the dressed greens. Toss gently again, being careful not to bruise the persimmons.
- Top with cheese: Sprinkle the crumbled goat cheese evenly over the salad, giving the salad a final gentle mix if desired.
- Serve immediately: For the best freshness and texture, serve the salad right away as a delightful starter or side dish.
Notes
- Use wild or mixed market greens for the best texture and flavor combination.
- Candied walnuts can be purchased or made at home by coating walnuts with sugar and lightly toasting them.
- If persimmons are not fully ripe and sweet, let them soften at room temperature before slicing.
- The salad is best served immediately to maintain crispness and freshness.
- Goat cheese can be substituted with feta or left out for a dairy-free option.
