Why You’ll Love This Recipe

This salad is a true showstopper: visually striking, naturally sweet, and loaded with nutrients. The ripe persimmons add a unique, honeyed flavor that pairs beautifully with the earthy richness of the beetroot dressing. It’s quick to prepare, totally plant-based, and endlessly adaptable. Whether you’re serving guests or treating yourself to something special, this salad is sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Ripe persimmons (Fuyu variety recommended)
• Mixed salad greens (arugula, spinach, or baby kale)
• Cucumber or fennel (thinly sliced, optional)
• Toasted walnuts or pistachios
• Pomegranate seeds or dried cranberries
• Goat cheese or feta (optional)
• Microgreens or fresh herbs (optional for garnish)

For the beetroot dressing:

• Cooked beetroot (roasted or steamed)
• Olive oil
• Balsamic vinegar or lemon juice
• Dijon mustard
• Maple syrup or honey
• Salt
• Black pepper
• Water (to thin, if needed)

Directions

1. Prepare the beetroot dressing by blending cooked beetroot, olive oil, balsamic vinegar (or lemon juice), Dijon mustard, maple syrup, salt, and pepper in a blender or food processor until smooth. Add water as needed to achieve a pourable consistency. Set aside.
2. Wash and slice persimmons into thin rounds or wedges, discarding the core.
3. In a large salad bowl or platter, layer the mixed greens, persimmon slices, and any additional vegetables.
4. Top with nuts, pomegranate seeds (or cranberries), and crumbled cheese if using.
5. Drizzle with beetroot dressing and garnish with microgreens or herbs.
6. Serve immediately.

Servings and timing

This recipe serves 4 as a side or 2 as a main.

• Prep time: 15 minutes
• Cook time (if cooking beetroot): 30–40 minutes
• Total time: 15–55 minutes depending on beet preparation

Variations

• Vegan: Omit the cheese or use a plant-based alternative.
• Nut-Free: Use seeds like pumpkin or sunflower for crunch.
• Add Grains: Toss in cooked quinoa or farro for a heartier salad.
• Different Fruit: Substitute persimmons with sliced pears, apples, or oranges if out of season.
• Spiced Beetroot Dressing: Add a pinch of cumin or smoked paprika to the dressing for warmth.
• Protein Boost: Top with chickpeas or grilled tofu for a more filling option.

Storage/Reheating

• Dressing: Store beetroot dressing in an airtight jar in the fridge for up to 5 days. Shake before using.
• Salad (undressed): Can be stored in the refrigerator for up to 1–2 days.
• Fully assembled salad: Best served fresh, as the dressing can wilt the greens and soften the persimmons.

This salad is served cold — no reheating is necessary.

FAQs

What type of persimmons should I use?

Fuyu persimmons are best for salads. They’re sweet, firm, and can be eaten raw like an apple.

Can I use pre-cooked beetroot?

Yes, store-bought cooked beetroot (not pickled) works great and saves time.

Is the beetroot dressing sweet?

It has a natural sweetness from the beet and maple syrup, balanced with acidity from vinegar or lemon.

Can I make this salad ahead of time?

Yes, prepare the components ahead and assemble just before serving.

How do I thin the dressing?

Add a little water or more vinegar to reach your desired consistency.

Can I roast the persimmons?

Yes, roasted persimmons add a deeper sweetness — just roast slices at 375°F (190°C) for 10–15 minutes.

Is this salad good for entertaining?

Absolutely. It’s colorful, elegant, and easy to scale up for gatherings.

What can I use instead of nuts?

Roasted seeds or crispy chickpeas are great nut-free alternatives.

How do I keep the persimmons from browning?

Fuyu persimmons don’t brown quickly, but a light drizzle of lemon juice can help preserve their color.

Can I use golden beets for the dressing?

Yes, golden beets offer a milder flavor and a beautiful yellow-orange hue.

Conclusion

Salad with Persimmons and Beetroot Dressing is a flavorful and eye-catching dish that celebrates the best of seasonal ingredients. With its sweet fruit, crisp greens, and velvety beet dressing, it’s a salad that’s as satisfying as it is stunning. Whether you’re preparing it for a festive occasion or simply enjoying it for a fresh, nourishing meal, this recipe brings both elegance and wellness to your table.

Salad with Persimmons and Beetroot Dressing

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Salad with Persimmons and Beetroot Dressing is a vibrant and refreshing dish that combines sweet Fuyu persimmons with crisp greens, crunchy toppings, and a velvety beet vinaigrette. Perfect as a holiday side or light main, it’s colorful, nourishing, and packed with flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes (or 30–40 minutes if cooking beetroot)
• Total Time: 15–55 minutes
• Yield: 4 servings (side) or 2 servings (main)
• Category: Salad
• Method: No-cook (except for beet)
• Cuisine: Vegetarian, Seasonal

Ingredients

• 2 ripe Fuyu persimmons, sliced into rounds or wedges
• 4 cups mixed salad greens (arugula, spinach, or baby kale)
• 1/2 cucumber or small fennel bulb, thinly sliced (optional)
• 1/4 cup toasted walnuts or pistachios
• 1/4 cup pomegranate seeds or dried cranberries
• 1/4 cup crumbled goat cheese or feta (optional)
• Microgreens or fresh herbs for garnish (optional)

For the beetroot dressing:

• 1 small cooked beetroot (roasted or steamed)
• 3 tablespoons olive oil
• 1 1/2 tablespoons balsamic vinegar or lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or honey
• Salt and black pepper to taste
• 1–2 tablespoons water, as needed to thin

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Instructions

1. Prepare the beetroot dressing: In a blender or food processor, combine cooked beetroot, olive oil, vinegar or lemon juice, mustard, maple syrup, salt, and pepper. Blend until smooth. Add water as needed to reach a pourable consistency. Set aside.
2. Slice the persimmons and, if using, the cucumber or fennel.
3. In a large bowl or serving platter, arrange the salad greens and layer the persimmons and additional veggies.
4. Top with nuts, pomegranate seeds or cranberries, and cheese if using.
5. Drizzle with beetroot dressing and garnish with microgreens or herbs.
6. Serve immediately and enjoy.

Notes

• Use Fuyu persimmons for best texture; avoid soft Hachiya varieties for this salad.
• Store-bought pre-cooked beets save time and work well in the dressing.
• Dress the salad just before serving to keep the greens crisp.
• Add chickpeas or grilled tofu to make it a more filling main dish.

Nutrition

• Serving Size: 1 side serving
• Calories: 220
• Sugar: 11g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 5mg