Persimmon Salad with Almonds & Maple-Dijon Vinaigrette

Persimmon Salad

with Almonds & Maple-Dijon Vinaigrette

10 MIN
$11.99 2-3 Servings
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From the Test Kitchen

This vibrant salad combines verdant spinach, radishes, and persimmon—an winter fruit known for its delicate flavor. We're jazzing it up with a piquant vinaigrette made with shallot, spicy maple syrup, dijon, and red wine vinegar, then topping it all off with Grana Padano cheese and crunchy almonds.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    330 Cals (est.)
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fresh
ingredients
Persimmon Salad with Almonds & Maple-Dijon Vinaigrette
Title
  • 1 Persimmon
  • 3 oz Baby Spinach
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Sliced Roasted Almonds
  • 0.7 oz Grana Padano Cheese
  • 3 oz Radishes
  • 1 Shallot
  • 1½ Tbsps Spicy Maple Syrup
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Core the persimmon; halve lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Peel and small dice the shallot. Place in a large bowl; add the mustard, vinegar, half the maple syrup (you will have extra), and 2 tablespoons of olive oil. Season with salt and pepper; whisk to combine.

2 Make the salad & serve your dish

To the bowl of maple-dijon vinaigrette, add the spinach, sliced persimmon, and sliced radishes; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds and cheese (crumbling before adding). Enjoy!

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Persimmon Salad

1 Prepare the ingredients

Wash and dry the fresh produce. Core the persimmon; halve lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Peel and small dice the shallot. Place in a large bowl; add the mustard, vinegar, half the maple syrup (you will have extra), and 2 tablespoons of olive oil. Season with salt and pepper; whisk to combine.

2 Make the salad & serve your dish

To the bowl of maple-dijon vinaigrette, add the spinach, sliced persimmon, and sliced radishes; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds and cheese (crumbling before adding). Enjoy!

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