Persimmon & Apple Salad with Cider Vinaigrette
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.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 20 mins
- Yield: 8 1x
Ingredients
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