Crisp Persimmon Salad with Arugula, Feta & Citrus Vinaigrette

This winter persimmon salad highlights seasonal favorites—sweet fuyu persimmons paired with pink radicchio—finished with a bright apple cider–Dijon dressing. It’s light, fresh, and full of contrasting textures from toasted hazelnuts and shaved Parmigiano-Reggiano.

If you’re in the mood for more salads, try my Kale and Pomegranate Salad recipe next.

Persimmon Salad

I love making this persimmon salad through fall and winter. My mother has a few persimmon trees, and come October I pick baskets full of the small, sweet fruit. This salad breaks away from the ordinary green salad: it’s light yet substantial thanks to toasted hazelnuts and fresh Parmigiano-Reggiano, and it pairs well with richer mains like creamy garlic mushroom pork chops.

The salad layers a slightly bitter, crisp radicchio with the honeyed sweetness of fuyu persimmons. A tangy apple cider vinaigrette and salty parmesan round out the flavors, while toasted hazelnuts add a toasty crunch that completes the texture profile.

Why This Salad Works

• Not your typical salad. Bright, sweet, nutty, and slightly tangy—this winter persimmon salad stands out and is simple to prepare.
• Persimmons bring bright color and subtle sweetness that pairs beautifully with radicchio’s crispness.
• Radicchio adds great flavor and color. In season during the cooler months, radicchio can be deep purple or lighter pink and yellow varieties, each adding a pleasant, slightly bitter contrast.
• The dressing is a game-changer. The apple cider–Dijon vinaigrette adds zing and balances the salad’s sweet and salty elements.

Firstly, What Is a Persimmon?

Persimmons peak in fall and winter (roughly October–February). They’re delicious eaten fresh, used in baked goods, or added to salads for sweetness and color.

Two common types are fuyu and hachiya. Fuyu are tomato-shaped and crisp like an apple—ideal for salads. Hachiya are acorn-shaped and become soft and jammy when fully ripe, making them better suited for baking or preserves. For this salad, use fuyu persimmons.

What Does a Persimmon Taste Like?

Persimmons have a distinct, honeyed sweetness that some compare to apple with a faint hint of spice. Fuyu persimmons are sweet and crisp when firm, which makes them perfect in salads.

How to Cut Persimmons for a Salad

For fuyu persimmons you can slice them thinly (the skin is edible) or cut them into quarters or wedges if you prefer larger pieces. Both approaches work well in a composed salad.

How to Pick a Persimmon

Choose fuyu persimmons that are deeply orange, firm, and free of blemishes. Leaves attached to the top are a good sign; slight browning of the leaves is okay.

Apple Cider Vinegar Dressing

The apple cider–Dijon dressing is what elevates this salad. Bright, slightly sweet, and tangy, it complements the persimmons and radicchio beautifully. It also works well on other salads, such as kale and pomegranate.

How to Make Persimmon Salad

This salad is quick and straightforward. Basic method:

• Toast hazelnuts: Roast at 350°F for about 8 minutes until lightly browned, then cool.
• Make the dressing: Whisk the dressing ingredients together while the hazelnuts roast and let the flavors meld.
• Prep the greens: Trim the radicchio’s root end, separate the leaves, and place in a bowl.
• Slice persimmon: Thinly slice fuyu persimmons, halving slices if desired.
• Assemble: Toss radicchio, persimmon, hazelnuts, and shaved parmesan with dressing. Season with salt and freshly cracked pepper, then serve.

Tips and Tricks

• Make the dressing ahead: Let it rest in the fridge so the flavors marry and it’s ready when you assemble the salad.
• Double certain elements: Toast extra hazelnuts and double the dressing so you can enjoy the salad again with minimal prep time.
• Remove hazelnut skins easily: After roasting and cooling, place nuts in a kitchen towel, fold, and rub gently in circles to loosen and remove skins.
• Choose real Parmigiano-Reggiano: Buy a fresh block and shave it yourself—it tastes markedly better than pre-shredded cheese from tubs.

Looking for More Good Eats?

Here are some other favorites to try: TikTok Egg Boil, Garlic and Mushroom Skillet Chicken, and Creamy Mushroom Soup.

The Only Fall and Winter Salad You’ll Need. Really.

We hope you love this persimmon salad. If you make it, leave a comment and share a photo on Instagram or Pinterest—we enjoy seeing your kitchen creations. Happy eating!