Persimmon Vinaigrette and Super Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
The taste of Autumn, tangy persimmons and comforting spices blend with super baby greens and squash for a tempting seasonal salad.
  • 1 tablespoon Extra Virgin Olive Oil plus ½ cup separated
  • 1 tablespoon minced Shallots
  • 1 teaspoon minced Garlic
  • 1 cup fresh Hachiya persimmon pulp (about 4 persimmons)
  • ½ cup White Balsamic Vinegar
  • 2 tablespoons Balsamic Vinegar
  • ½ teaspoon dried Thyme
  • 2 teaspoons Maple Syrup Grade A Dark
  • ½ teaspoon Saigon Cinnamon
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon fresh ground Black Pepper
Salad Ingredients
  • 5 cups mixed Baby Super Greens (kale, spinach, beet roots, chard)
  • 2 cups roasted Delicata Squash (or other favorite)
  • 1 cup roasted chopped Walnuts
  • ½ cup dried Cranberries
  • ⅛ cup sliced red or yellow Onion
  • ½ cup Herbed Feta Cheese
  • Optional
  • ½ cup diced red or yellow Bell Pepper
  • ¼ cup Pepitas (pumpkin seeds) instead of Walnuts
  1. Peel and remove core of persimmons, collect soft flesh in small bowl. Measure 1 cup.
  2. Setup Blender.
  1. Saute shallots and garlic in heavy bottom skillet until soften over medium high heat for about 2 minutes.
  2. Add soft persimmon pulp and continue cooking for another 2 minutes.
  3. Add the vinegars to deglaze the pan, stirring to incorporate thoroughly.
  4. Continue cooking until mixture reduces by half, then remove from heat and let cool for a few minutes before adding to blender.
  5. In the blender add persimmon mixture, thyme, maple syrup, cinnamon, salt and pepper.
  6. Blend for 30 seconds.
  7. With the machine running, slowly drizzle ½ cup olive oil through the feed opening and continue to process until smooth.
  8. Pour dressing through a fine mesh sieve into a bowl.
  9. Cool and then cover and refrigerate for at least one hour before dressing salads.
  1. Mix greens, onion, cranberries, peppers, and squash in large bowl.
  2. Pour a good amount of vinaigrette (1/2 cup or so) over and toss to mix.
  3. Either arrange on four plates and top with walnuts and herbed Feta Cheese or for family style add both just before serving.
Recipe by What about the food? at