Persimmon & Apple Salad with Cider Vinaigrette

Persimmon & Apple Salad: Your New Fall Showstopper

Hey friends, Wyatt here! Grab your favorite wooden spoon and pull up a stool – we’re diving into a salad that tastes like autumn threw a party in a bowl. Picture this: crisp Honeycrisp apples and buttery-sweet Fuyu persimmons doing a tango with punchy radicchio, all dressed in a cider vinaigrette that’ll make your taste buds line dance. Toss in some jewel-toned pomegranate seeds, candied nuts for crunch, and creamy feta? *chef’s kiss* This ain’t just salad territory – it’s a flavor carnival where every bite’s got texture, sweetness, tang, and a whisper of spice. Perfect for Thanksgiving, potlucks, or when you want to impress Tuesday night dinner. Best part? Zero cooking required – just 20 minutes between you and a bowl of seasonal magic. Let’s make your kitchen smell like a harvest festival!

The Orchard Epiphany: Why This Salad Stole My Heart

Persimmon & Apple Salad with Cider Vinaigrette

Print Recipe

This bold and beautiful fall salad blends crisp apples, sweet persimmons, bitter radicchio, and hearty greens with a tangy cider vinaigrette. Finished with feta, pomegranate, and candied nuts, it’s a dish that balances elegance and rustic charm in every bite.

• Author: Wyatt Porter
• Prep Time: 20 mins
• Cook Time: 0 mins
• Total Time: 20 mins
• Yield: 8 1x

Ingredients

Scale 1x2x3x

4 pounds Fuyu persimmons and/or Honeycrisp apples, thinly sliced

16 ounces radicchio or Treviso, torn

8 ounces baby kale or another hearty green

6 tablespoons olive oil

4 tablespoons apple cider vinegar

2 teaspoons honey

2 shallots, finely chopped

Kosher salt, freshly cracked black pepper, and red pepper flakes to taste

1 teaspoon ground cumin

½ cup pomegranate seeds

6 tablespoons candied walnuts or Marcona almonds

1 cup crumbled feta (optional, brined feta preferred)

Instructions

In a large bowl, combine radicchio, baby kale, and fruit slices.

In a small jar or bowl, whisk together olive oil, vinegar, honey, shallots, cumin, salt, pepper, and red pepper flakes.

Drizzle dressing over salad and toss gently to coat.

Top with pomegranate seeds, nuts, and feta if using. Serve immediately.

Nutrition

• Calories: 310 kca
• Fat: 20g
• Carbohydrates: 25g
• Fiber: 5g
• Protein: 6g

Y’all ever have a food moment that sticks like caramel on your ribs? Mine happened at a roadside orchard stand years back. My buddy Carlos challenged me to create something using ONLY what we’d just bought – persimmons so ripe they glowed, apples still dusty from the tree, and a jar of local cider vinegar. I threw in kale from my garden (pre-baby kale trend, mind you!) and candied walnuts I’d burned… twice. That haphazard mash-up became this salad’s rowdy ancestor. We ate it right there on tailgate, leaves crunching underfoot, vinegar tang cutting through the crisp air. Every time I make it now? I’m back in that golden-hour light, laughing at Carlos’ terrible apple-peeling skills. Food memories – that’s the real secret ingredient.

Gather Your Flavor Crew

(Serves 8 hungry souls)

• 4 lbs Fuyu persimmons &/or Honeycrisp apples – Fuyus stay firm when sliced (unlike Hachiyas!). No persimmons? Sub Asian pears!
• 16 oz radicchio or Treviso – That bitter kick balances sweetness. Too intense? Swap half with butter lettuce.
• 8 oz baby kale – Sturdy enough to hold dressing. Spinach wilts too fast!
• 6 tbsp olive oil – Use the good stuff – it’s 75% of your dressing!
• 4 tbsp apple cider vinegar – Unfiltered = bonus flavor flecks. Sub white balsamic in a pinch.
• 2 tsp honey – Maple syrup works for vegan vibes.
• 2 shallots – Finely minced! They’re your aromatic backbone.
• Kosher salt, black pepper, red pepper flakes – Season in layers – start light!
• 1 tsp ground cumin – Trust me, this earthy note makes flavors POP.
• ½ cup pomegranate seeds – Rubies of joy! Freeze extras for smoothies.
• 6 tbsp candied walnuts or Marcona almonds – Make your own nuts in 5 mins – see Chef’s Notes!
• 1 cup crumbled feta (optional) – Brined feta’s saltiness is GOLD here.

Let’s Build Some Delicious

1. Prep Your Players: Thinly slice persimmons/apples (1/8″ thick). Pro Tip: Toss ’em with 1 tsp lemon juice if prepping early – stops browning! Tear radicchio into bite-sized pieces – ripping (not cutting) creates texture pockets for dressing. Add to a bowl big enough for dramatic tossing with kale.
2. Shake It Like a Polaroid (Dressing Time): In a jar, combine oil, vinegar, honey, shallots, cumin, ½ tsp salt, ¼ tsp black pepper, and a pinch of red pepper flakes. SECURE LID. Shake violently for 20 seconds. Wyatt’s Wisdom: Taste it! Adjust honey for sweetness or vinegar for zing. Dressing should make you pucker then smile.
3. The Big Toss: Drizzle ¾ of dressing over greens/fruit. With clean hands, gently lift and fold ingredients from the bottom up. Why hands? You control pressure – no bruised kale! Add remaining dressing only if needed.
4. Grand Finale: Scatter pomegranate seeds, nuts, and feta over the top. DO NOT TOSS NOW – keeps toppings crisp and visible! Give one last delicate fold if ingredients need mingling.
5. Serve with Swagger: Transfer to a wide platter. Spread it out – show off those colors! Garnish with extra cracked pepper.

Plating Like a Pro (Minimal Effort, Max Style)

This baby’s a stunner on a rustic wooden board or white platter (hello, color contrast!). For gatherings, let guests serve themselves family-style. Pair it with cozy mains: piled next to cider-braised pork chops, atop grilled chicken, or with butternut squash soup. Feeling fancy? Serve individual portions on chilled plates with extra nuts and seeds artfully strewn. Pro move: Offer extra dressing on the side for your “just-wettish” salad friends.

Mix It Up! 5 Tasty Twists

• Protein Power: Add shredded roast chicken, crispy chickpeas, or seared halloumi.
• Vegan Vibes: Skip feta, use maple syrup, and sub candied pecans.
• Winter Citrus Swap: Replace apples with blood oranges or cara cara segments.
• Cheese Change-Up: Try goat cheese, shaved manchego, or blue cheese crumbles.
• Sweet & Savory: Add roasted cubed sweet potato or crispy prosciutto ribbons.

Wyatt’s Whispered Secrets

This recipe evolved from my “whatever’s in the fridge” days! Originally used regular kale – massaging it with dressing was mandatory (baby kale’s a game-changer). Persimmon pro-tip: Fuyus should feel like firm tomatoes; squishy ones are Hachiyas (better for pudding!). Once, I subbed smoked paprika for cumin – surprisingly epic! The candied nuts? My cheat: Toss ½ cup walnuts with 1 tbsp maple syrup + ¼ tsp salt, microwave 90 secs (stir halfway), then cool. BOOM. Lastly – this salad’s best eaten DAY-OF. Leftovers get sad (wilty kale = no joy).

Your Questions, My Answers

Q: Can I make this ahead?
A: Prep components separately! Slice fruit (toss in lemon juice), wash greens, make dressing, store toppings. Assemble MAX 30 mins before serving – especially if using kale. Dressing + greens = sogginess over time.

Q: My dressing tastes too sharp!
A: Easy fix! Whisk in ½ tsp honey or maple syrup at a time. Too sweet? A splash more vinegar or 1 tsp lemon juice balances it. Remember: Dressing mellows slightly on greens.

Q: Help! I can’t find persimmons.
A: No sweat! Double the apples, or use firm Bosc pears. Jicama adds crunch too. Want that orange hue? Add roasted butternut squash slices.

Q: Radicchio’s bitterness scares me.
A: Soak torn leaves in ice water for 10 mins – tames bitterness! Or sub with endive or purple cabbage for milder bite.

Nutritional Nibbles (Per Serving)

Approx. 310 kcal | Carbs: 25g | Fat: 20g | Fiber: 5g | Protein: 6g
(Note: Includes feta. Values vary based on subs.)

Prep Time: 20 mins | Cook Time: 0 mins | Total Time: 20 mins

Final Thoughts

This Persimmon & Apple Salad is more than just a pretty plate—it’s the kind of recipe that turns heads and wins hearts. With its bold balance of sweet, tangy, and bitter, plus that pop of crunch and creamy feta, it delivers autumn on a fork. The best part? No oven time, no fuss—just vibrant ingredients doing what they do best. Whether you’re hosting Thanksgiving, bringing a dish to Friendsgiving, or just craving something fresh and seasonal, this salad’s got your back. So next time you’re staring down a fall fruit bowl and wondering what to make—remember: a little radicchio, a lot of love, and a whole lot of flavor magic.