I’ve been dreaming for days about the “Persimmon Salad” I had at my cousin’s wedding, so I decided to make my own version…
Luckily, persimmons aren’t too hard to find this time of year, as I’ve seen them in just about every market from Vons to Trader Joe’s. For my salad I picked up a couple of the “fuyu” variety. The fuyu persimmon is a rich source of antioxidants, vitamin A, manganese & fiber. It contains a fair amount of some of the B-complex vitamins, potassium & calcium.
The fuyu is a deeply orange fruit that is firm, crispy & delicately sweet when not fully ripe and darker, jelly-like & amazingly sweet when fully ripe. I used a firmer persimmon for my salad & organic micro greens & arugula from my CSA…
- 2 cups arugula
- 1 stalk hearts of palm, sliced
- ½ of a ripe persimmon, cored & thinly sliced
- handful of micro greens
- ¼ cup candied pecans
- Slice the hearts of palm & arugula & toss with greens & pecans.
I dressed the salad with my favorite ”Orange Vinaigrette” from Giada de Laurenttiis (which can be modified with agave for the strict vegan). The burst of bright & zesty citrus paired nicely with the sweet & crisp persimmon.
I love everything about this! The peppery arugula, crisp persimmon, sweet & crunchy pecans, & savory hearts of palm make this a truly perfect & lovely fall salad. Enjoy!