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Creamy Persimmon Goat Cheese Fall Salad

Creamy Persimmon Goat Cheese Fall Salad - featured image
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A quick and easy 5-step fall salad featuring crisp Fuyu persimmons, tangy goat cheese, toasted walnuts, and a honey-vinaigrette dressing.

Ingredients

Scale
  • 2–3 Fuyu persimmons, sliced into thin rounds or half-moons
  • 6 cups mixed greens (butter lettuce and arugula blend)
  • 4 oz fresh goat cheese log, crumbled
  • 1/2 cup walnuts, toasted
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon raw honey
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Wash the Fuyu persimmons thoroughly and remove the green calyx. Slice them into thin rounds or half-moons.
  2. Heat a small skillet over medium-low heat. Toast the walnuts in a single layer for 3-5 minutes until golden and fragrant. Remove and let cool.
  3. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until emulsified.
  4. Wash and thoroughly dry the mixed greens using a salad spinner or paper towels.
  5. Place the dried greens in a large salad bowl.
  6. Arrange persimmon slices over the greens. Crumble goat cheese on top.
  7. Sprinkle toasted walnuts and fresh thyme leaves evenly across the salad.
  8. Drizzle vinaigrette over the salad just before serving and toss gently to coat. Serve immediately.

Notes

Use Fuyu persimmons as they can be eaten crisp. Avoid Hachiya persimmons for this recipe as they are too soft and astringent. Toast walnuts for better flavor. Do not dress the salad too far in advance to prevent wilting. Serve at room temperature for best flavor.

Nutrition

Keywords: persimmon salad, goat cheese salad, fall salad, healthy salad, quick dinner, vegetarian recipe, fuyu persimmon, autumn recipes

Find it online: https://zestynora.com/creamy-persimmon-goat-cheese-fall-salad-easy-5-step-recipe/