If you’re looking for a salad that truly sings with seasonal brightness and a touch of autumn’s best flavors, the Persimmon & Apple Salad with Cider Vinaigrette Recipe is your new best friend. Imagine tender slices of sweet persimmons and crisp apples mingling with slightly bitter greens, all dressed in a tangy, honey-kissed cider vinaigrette that brings out every note of freshness. This salad is not just a feast for your taste buds but also a stunning presentation of textures and colors that can easily become the star of any meal.
Ingredients You’ll Need
Gathering these ingredients is like collecting the very essence of fall in a bowl — each one simple yet essential, combining to create a harmony of flavor, crunch, and visual appeal that makes this salad unforgettable.
- 4 pounds Fuyu persimmons and/or Honeycrisp apples: Use thin slices to balance sweetness and crispness that form the heart of the salad.
- 16 ounces radicchio or Treviso: Adds a touch of vibrant color and a pleasantly bitter contrast to the sweet fruit.
- 8 ounces baby kale or another hearty green: Provides a sturdy, earthy base with great texture.
- 6 tablespoons olive oil: This adds silkiness and richness to the dressing.
- 4 tablespoons apple cider vinegar: Brings a zesty tang that brightens all the ingredients.
- 2 teaspoons honey: Rounds out the vinaigrette with gentle sweetness.
- 2 shallots, finely chopped: Offer subtle depth and a mild onion punch.
- Kosher salt, freshly cracked black pepper, and red pepper flakes: Season perfectly to balance all flavors with a little heat.
- 1 teaspoon ground cumin: Adds an unexpected warmth and earthiness to the dressing.
- ½ cup pomegranate seeds: Bursting jewels of tartness and crunch for an eye-catching topping.
- 6 tablespoons candied walnuts or Marcona almonds: Introduce sweet crunch that contrasts the tender greens and fruit.
- 1 cup crumbled feta (optional, brined feta preferred): Lends a creamy, salty element that elevates the salad to a more complex level.
How to Make Persimmon & Apple Salad with Cider Vinaigrette Recipe
Step 1: Combine Greens and Fruit
Start with a large, inviting bowl where you’ll toss together the torn radicchio and baby kale with the thinly sliced persimmons and/or apples. This mix lays the perfect foundation, marrying the crisp, sweet fruit with the slightly bitter, hearty greens to create natural balance right from the start.
Step 2: Whisk Together the Cider Vinaigrette
In a small jar or bowl, mix olive oil, apple cider vinegar, honey, finely chopped shallots, ground cumin, and the seasonings — kosher salt, cracked black pepper, and red pepper flakes. Whisk until everything is beautifully emulsified and fragrant. This vinaigrette is where the magic happens, coating every bite with bright acidity, a hint of sweetness, and a whisper of spice.
Step 3: Toss the Salad Gently
Drizzle the freshly made vinaigrette over your combined greens and fruit, then toss gently but thoroughly. The key here is to coat every slice and leaf without bruising those delicate persimmon slices. This step ensures that every forkful delivers a perfect balance of flavors and textures.
Step 4: Add the Finishing Touches
Top your salad generously with pomegranate seeds and the crunchy candied walnuts or Marcona almonds. If you choose to include the crumbled feta, sprinkle it evenly on top as well. These final additions bring vibrant pops of color, sweet and salty crunch, and bold textures that make this Persimmon & Apple Salad with Cider Vinaigrette Recipe a celebration of fall bounty.
How to Serve Persimmon & Apple Salad with Cider Vinaigrette Recipe
Garnishes
If you want to elevate the presentation, sprinkle a few extra pomegranate seeds and nuts just before serving — they add a fresh, jewel-like sparkle that makes the salad irresistible. A final drizzle of good-quality extra virgin olive oil can also add a glossy touch and deepen the flavor.
Side Dishes
This salad pairs beautifully with roasted chicken or grilled fish, making for a balanced, wholesome meal. Its crisp and refreshing qualities also complement rich, creamy dishes or hearty soups, offering a clean contrast that awakens the palate.
Creative Ways to Present
Serving the Persimmon & Apple Salad with Cider Vinaigrette Recipe in individual glass bowls or layered in a trifle dish lets the stunning layers shine through. You can also build it on a rustic wooden board with clusters of grapes and slices of crusty bread for a charming fall-inspired spread perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and dressing separately in airtight containers. This keeps the greens crisp and the fruit fresh, ensuring each component stays at its best. Combine just before serving to maintain the perfect texture and flavor balance.
Freezing
Freezing is not recommended for this salad because the fresh fruits and greens will become watery and lose their pleasant crunch upon thawing. Freshness is key to enjoying the vibrant character of the Persimmon & Apple Salad with Cider Vinaigrette Recipe.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is unnecessary. The crisp textures and fresh flavors shine brightest without heat intervention.
FAQs
Can I use other types of persimmons or apples?
Absolutely! While Fuyu persimmons and Honeycrisp apples are recommended for their sweetness and firmness, other varieties can work well too. Just aim for firm, crisp fruits that won’t become mushy in the salad.
Is it possible to make this salad vegan?
Yes, simply omit the feta cheese or use a plant-based alternative. The salad’s vibrant flavors and textures are strong enough to stand alone without dairy.
How long does the cider vinaigrette keep?
The vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days. Be sure to shake or whisk it before use as the ingredients may separate.
Can I add protein to make this salad a full meal?
Definitely! Grilled chicken, shrimp, or even chickpeas make excellent additions that complement the crisp sweetness of the salad and elevate it to a filling entrée.
What can I substitute for pomegranate seeds?
If pomegranate seeds are out of season, dried cranberries or fresh red currants offer a similar tart burst and beautiful color contrast.
Final Thoughts
There’s something truly special about the Persimmon & Apple Salad with Cider Vinaigrette Recipe that brings a slice of fall’s beauty and bounty right to your table. Whether you’re sharing it at a family dinner or enjoying it as a refreshing lunch, this salad’s bright flavors, vibrant colors, and perfect balance make it an absolute must-try. I encourage you to dive into this recipe, savor every bite, and watch it become one of your personal seasonal favorites.
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Persimmon & Apple Salad with Cider Vinaigrette Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing Persimmon and Apple Salad featuring a vibrant cider vinaigrette, mixed greens, crunchy nuts, and optional creamy feta. This salad combines sweet, tart, and savory flavors with a delightful crunch from candied walnuts and pomegranate seeds, perfect as a light lunch or a colorful starter.
Ingredients
Salad
- 4 pounds Fuyu persimmons and/or Honeycrisp apples, thinly sliced
- 16 ounces radicchio or Treviso, torn
- 8 ounces baby kale or another hearty green
- ½ cup pomegranate seeds
- 6 tablespoons candied walnuts or Marcona almonds
- 1 cup crumbled feta (optional, brined feta preferred)
Dressing
- 6 tablespoons olive oil
- 4 tablespoons apple cider vinegar
- 2 teaspoons honey
- 2 shallots, finely chopped
- 1 teaspoon ground cumin
- Kosher salt, freshly cracked black pepper, and red pepper flakes to taste
Instructions
- Combine Greens and Fruit: In a large bowl, combine the torn radicchio, baby kale, and thinly sliced persimmons and/or apples to form the base of the salad.
- Prepare the Vinaigrette: In a small jar or bowl, whisk together olive oil, apple cider vinegar, honey, finely chopped shallots, ground cumin, kosher salt, freshly cracked black pepper, and red pepper flakes until well emulsified.
- Toss Salad with Dressing: Drizzle the prepared cider vinaigrette over the salad mixture and toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
- Add Toppings and Serve: Sprinkle pomegranate seeds, candied walnuts or Marcona almonds, and crumbled feta cheese (if using) over the top. Serve the salad immediately to maintain freshness and texture.
Notes
- Fuyu persimmons are best used firm to hold their shape; softer varieties may become mushy in the salad.
- Substitute radicchio or Treviso with other bitter greens like radish greens or escarole if desired.
- For a nut-free option, omit the candied walnuts or almonds and substitute with roasted pumpkin seeds.
- Feta cheese is optional; omit for a dairy-free version.
- Adjust the level of spice by varying the amount of red pepper flakes according to your preference.
- Serve immediately after assembling to prevent the greens and fruit from wilting or browning.
