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Winter Persimmon Salad Recipe with Lemon Vinaigrette

This is the prettiest Persimmon Salad with Lemon Vinaigrette to celebrate the beautiful bright orange Japanese fruit! The perfect side dish for a holiday spread or family dinner.
Prep Time15 minutes
Course: Salad, Side Dish
Keyword: lemon vinaigrette, persimmon salad
Servings: 2 people


  • mandolin
  • food processor


  • 1 batch vegan ricotta or use storebought vegan feta or other soft vegan cheese
  • 2-3 fuyu persimmons
  • 1/4 cup olive oil extra virgin
  • 2 tsp maple syrup
  • 1/2 tsp salt more, to taste
  • 1/4 tsp black pepper
  • 2 tsp shallot finely minced
  • 1 lemon juiced
  • 2 tbsp champagne vinegar you can also use strawberry vinegar or sherry

Optional Additions

  • microherbs to taste
  • arugula to taste
  • radicchio torn
  • 2 tbsp roasted pistachio crushed


  • Start by preparing a batch of vegan ricotta. Spread an even layer on a plate or serving platter of choice.
  • Thinly slice a tiny piece off of the bottom of your persimmons to create a flat base. Using a mandolin, slice your persimmon into thin slices. They should be pliable, but still maintain some structure (not too thin). Set aside in a bowl. If using any optional add-in ingredients, toss them into the bowl.
  • Whisk together all remaining ingredients to create your lemon vinaigrette. Pour over persimmon slices and toss to coat. Let sit for a few minutes.
  • When ready to assemble, arrange the persimmon slices on top of the ricotta, folding in half to create wavy shapes. Finish with herbs, crushed pisatchio if using and any salt and pepper, to taste.


Secrets to Success

  • For presentation and also for texture, I like to shave persimmons super thin with a mandolin. This way, you can create beautiful ribbons, and you get a nice coating of dressing on each piece of persimmon. 
  • If you don't have a mandolin, you can also cut them into thin slices like you would an apple or into chunks if you prefer more texture. You can leave the skin on for the salad, it adds a nice color contrast.
  • If you can't find persimmons or want to make this salad year-round, you could try making this salad with an apple and a mix of more bitter greens, such as radicchio and arugula, or leave out the persimmon altogether and try the same dressing with arugula and radicchio.
  • Additional ingredients you could add– red onions, pomegranate arils (pomegranate seeds), salt and black pepper, etc. Fill with veggies of choice to make this your own! 

Serving Tips

Serve this persimmon salad as a great side dish option at your next holiday meal or a weeknight dinner! You really can’t go wrong. 
Because persimmons are a Fall/Winter fruit, they always remind me of the holiday season. So, you can use them as table decor as well for a fun and festive spread. 

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. I recommend storing the salad and the dressing in separate containers and then toss before serving. Otherwise, the salad will get soggy.