Salad with Persimmons and Beetroot Dressing
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.
- 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
Instructions
- 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.
- Slice the persimmons and, if using, the cucumber or fennel.
- In a large bowl or serving platter, arrange the salad greens and layer the persimmons and additional veggies.
- Top with nuts, pomegranate seeds or cranberries, and cheese if using.
- Drizzle with beetroot dressing and garnish with microgreens or herbs.
- 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
