This Spinach and Persimmon Salad with Honey-Mustard Dressing is ready in just 15 minutes and pairs well with any main dish—whether it’s chicken, steak, seafood, pasta, or pizza. Featuring toasted pecans, dried cranberries, and feta cheese, it’s a great choice for fall and winter, highlighting fresh, seasonal flavors. Enjoy persimmons from October through December, and consider adding this salad to your Thanksgiving or Christmas menu!
How to choose the right kind of persimmon
Persimmons are an underrated fruit of fall and winter! They’re one of my all-time favorite fruits, but it’s important to educate yourself and know the difference between the two main varieties: Fuyu and Hachiya or you’ll be disappointed! Fuyu persimmons are short and squat and can be eaten immediately—this is the variety you want to buy. In contrast, Hachiya persimmons are more elongated and must be fully ripe to avoid an astringent “cotton-mouth” feeling. Even when ripe, they’re better suited for use in puddings, mixed into yogurt, or made into sorbet, rather than being eaten raw in a salad. Their creamy flesh makes them a popular choice for baked goods like muffins, breads, and puddings. Personally, I don’t care for Hachiya persimmons and don’t buy them.
Fuyu persimmons on a plate.
What is a persimmon?
Persimmons are bright orange fruits with a smooth skin and a unique, sweet flavor that combines hints of honey, mango, and apricot. There are two main types: Fuyu and Hachiya. Fuyu persimmons are round and squat, similar in shape to a tomato, while Hachiyas are more elongated. Read on below to learn more about these varieties!
What is the difference between Fuyu and Hachiya persimmons?
- The Fuyu variety is non-astringent and can be eaten while still firm, making it perfect for salads! You can even enjoy it like an apple or peach, as its skin is edible. Fuyu persimmons are short and squat, typically shaped like a flattened tomato.
- On the other hand, Hachiya persimmons are astringent and high in tannins, which can cause a dry, puckering sensation and “cotton mouth” if eaten before fully ripe. Once soft, they become tender and sweet, but it can be hard to know when they’re truly ready. Hachiya persimmons are longer and more elongated, resembling a large acorn or teardrop. They are taller and more oval-shaped compared to the Fuyu variety. Many people, myself included, prefer Fuyus for their ease and consistency.
Where are persimmons grown?
Persimmons originated in China but are now grown in many countries, including Spain and the United States. I personally fell in love with this fruit during a visit to Maui, Hawaii, where I often bought them at local farmers’ markets!
When are persimmons in season?
Persimmons are a fall crop, typically ripening as early as mid-September and remaining available for harvest until late December, sometimes extending into early the following year.
Why you’ll love this persimmon salad
This fall-inspired salad features simple ingredients—spinach, persimmons, feta cheese, dried cranberries, and toasted pecans—and a homemade four-ingredient dressing of honey, lemon juice, olive oil, and Dijon mustard. Ready in just 15 minutes, it’s perfect for adding a seasonal twist to your dinner rotation. Share it at Thanksgiving or Christmas gatherings, but be sure to taste the persimmon first to ensure you have the right variety (it should be Fuyu variety – see more on that above)! This versatile salad also works well on busy weeknights or for entertaining; add your favorite protein like grilled chicken, salmon, or shrimp for a complete meal. Looking for more salads with seasonal twists? Check out my pear and pomegranate spinach salad or apple spinach salad.
What can you use instead of persimmons?
- Apples – especially sweeter varieties like Fuji, Gala, Envy, or Honeycrisp.
- Pears – such as Bosc, Bartlett, or Asian pear. They have a similar firm texture and mild sweetness.
- Mango has a honey-like, sweet, and juicy texture when fully ripe.
- Yellow peaches or nectarines have a sweet and juicy flavor with a hint of tartness – a perfect substitute for persimmon!
Storage and make-ahead tips
- Persimmon salad is best served immediately while it’s freshest. However, you can prepare it in advance by assembling the salad (without the nuts and dressing) and refrigerating it for up to 12 hours. Add the nuts and dressing just before serving.
- If you have leftovers, the salad can be stored in the fridge for up to 2 days. For the best results, keep the salad and dressing in separate containers.
Other fall-inspired salads featuring seasonal ingredients
- Spinach Salad with Sautéed Apples, Pecans, and Maple-Lime Dressing
- Christmas Spinach Salad with Mandarin Oranges, Pomegranate, and Cranberries
- Pear Spinach Salad
- Fall Pasta Salad with Roasted Butternut Squash and Maple-Lime Dressing
- Mango and Blueberry Spinach Salad
- Fall Harvest Salad with Pears, Apples, Butternut Squash, Pecans, Pumpkin Seeds, and Bacon
Spinach and Persimmon Salad with Honey-Mustard Dressing
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
Ingredients
Salad dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 3 tablespoons freshly squeezed lemon juice or lime juice
Salad ingredients
- 1 cup pecan halves toasted
- 2 large persimmons sliced (choose Fuyu variety, not Hachiya – see the notes below for more details)
- ⅓ cup dried cranberries
- 5 oz baby spinach
- ⅓ cup feta cheese crumbled
Instructions
Make the salad dressing
-
Combine olive oil, Dijon mustard, honey, and freshly squeezed lemon juice in a mason jar. Whisk with a fork for 1-2 minutes until smooth and emulsified.
Prepare the salad ingredients
-
Toast the pecans in a preheated oven at 350°F for about 10 minutes, just until they turn a bit darker.
-
Rinse the persimmon under cool water and remove the leafy top with a sharp knife. The skin is edible for non-astringent varieties like Fuyu, so you can skip peeling. I left the skin on – it adds fiber and is delicious! Slice the fruit into rounds or wedges.
-
Soak dried cranberries in hot water for a few minutes to make them soft and juicy.
Assemble the salad
-
Add baby spinach to individual salad bowls or a large serving dish. Top with sliced persimmons, plumped cranberries, and crumbled feta. Add toasted pecans (some whole, some chopped) and drizzle generously with the dressing.
Notes
- Fuyu persimmons are short, flat, and squat, shaped like a tomato, and can be eaten immediately—this is the variety you want to buy.
- In contrast, Hachiya persimmons are more elongated and must be fully ripe before eating; otherwise, they’ll leave an astringent, “cotton-mouth” sensation. I personally don’t like or buy Hachiya persimmons.
- Take a look at the photo below to see the Fuyu persimmons I used in this recipe. I also recommend doing a quick Google search to compare the shapes of Fuyu and Hachiya—the difference can be subtle, but knowing it will help you avoid any disappointment!
Nutrition
Fuyu persimmon on a plate.
Discover more from reviewer4you.com
Subscribe to get the latest posts to your email.
