The most delightful persimmon and avocado salad dressed in a bright citrus vinaigrette. This is one of my favorite persimmon salad recipes — perfect as a side for holiday dinners or as a light lunch. The salad balances sweet, creamy and crunchy textures: thinly sliced Fuyu persimmons, ripe avocado and cooked quinoa are tossed with a tender mix of spinach, baby kale and green chard. A simple citrus vinaigrette finishes the dish, making it fresh, vibrant and seasonally appropriate.
This holiday salad is full of flavor and color. If you enjoy persimmon salads, consider trying a persimmon caprese-style version as well. The mild sweetness of persimmons works beautifully in many preparations.
Ingredients You Need for this Persimmon Salad
Fuyu persimmons: Thinly sliced Fuyu persimmons form the star of the salad. They are firm and sweet when ripe, and keep their shape when sliced.
Avocado: Cubed avocado adds a creamy contrast that complements the persimmon’s sweetness and the greens’ peppery notes.
Mixed greens: Use a combination you enjoy. A mix of baby kale, green chard and spinach provides texture and a pleasant flavor mix.
Quinoa: Cooked and cooled quinoa adds a light, nutty grain element to make the salad more substantial. Farro or couscous can be used as alternatives.
Finishing touches: Toasted pine nuts lend crunch and nutty depth. Shaved Parmesan brings a savory finish; swap for goat cheese or feta if you prefer a tangier option.
For the vinaigrette: Fresh lemon and orange zest plus their juices are combined with Dijon mustard, champagne (or white) vinegar, a garlic clove, extra-virgin olive oil, kosher salt and freshly ground black pepper. The result is a bright, emulsified dressing that highlights the fruit and greens.
Optional add-ons: Pomegranate seeds, thinly sliced apples, dried cranberries, or red onion add extra flavor and texture. To make the salad a complete meal, top with cooked chicken, shrimp, or sliced steak.
Steps To Make This Recipe
1. Cook the quinoa and slice the persimmons: Prepare quinoa according to package instructions. Spread it on a plate or shallow pan to cool slightly while you slice the persimmons into even rounds or half-moons.
2. Make the vinaigrette: In a small bowl or jar, combine lemon zest and juice, orange zest and juice, Dijon mustard, minced garlic, vinegar, salt and pepper. Slowly whisk in the extra-virgin olive oil until the dressing is emulsified. If using a jar, you can shake the ingredients together until combined. Taste and adjust seasoning if needed.
3. Assemble the salad: In a large bowl, combine the cooled quinoa, mixed greens, sliced persimmons and cubed avocado. Sprinkle in toasted pine nuts and shaved Parmesan. Drizzle with the citrus vinaigrette and toss gently to coat. Serve immediately so the avocado stays creamy and the greens retain their texture.
Tips, Tricks and Substitutions
Choosing persimmons: Fuyu persimmons are best for slicing because they are firm when ripe. Hachiya persimmons are very soft and best used in purees or baked goods rather than raw salads.
Prevent browning: Toss avocado with a little lemon juice to slow browning if you aren’t serving the salad immediately.
Make ahead: Cook the quinoa and prepare the vinaigrette a day in advance. Keep them refrigerated and combine with fresh greens and fruit just before serving to maintain optimal texture.
Vinaigrette variations: Substitute apple cider vinegar or sherry vinegar for champagne vinegar, or add a touch of honey for extra sweetness. For a spicier kick, stir in a pinch of chili flakes or a small spoonful of chili paste.
Cheese options: Shaved Parmesan offers a salty finish; crumbled goat cheese or feta provides creaminess with tang. Choose based on your preference.
Some ideas and inspiration to serve with this salad
- Brown sugar and butter roasted turkey breast or roasted poultry for a festive holiday plate
- White cheddar orzo with crispy sage and mushrooms for an autumnal pasta side
- Garlic-herb roasted chicken for a balanced dinner
More salad recipes to check out
- Tuna Nicoise Salad with Mustard Vinaigrette
- Endive Caesar Salad with Harissa Breadcrumbs
- Radicchio Salad with Chives and Hazelnuts
- Citrus Avocado Salad with Chili Crisp
If you make this Persimmon and Avocado Salad, tag the creator on social media to share your version. Substitutions and add-ins make this salad very adaptable — try different nuts, cheeses or proteins to suit your taste.
Persimmon and Avocado Salad with Citrus Vinaigrette
Ingredients
For the salad
- 1/3 cup quinoa, cooked and cooled
- 2 Fuyu persimmons, thinly sliced
- 1 large avocado, cubed
- 5 ounces mixed greens (spinach, baby kale, green chard)
- Toasted pine nuts and shaved Parmesan to finish
For the vinaigrette
- Zest and juice of 1 small lemon
- Zest and juice of 1 medium navel orange
- 1 teaspoon Dijon mustard
- 2 teaspoons champagne or white wine vinegar
- 1 garlic clove, minced or grated
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Cook the quinoa according to package directions. Fluff and set aside to cool.
- In a bowl, whisk together lemon zest and juice, orange zest and juice, Dijon, minced garlic, vinegar, salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified. Adjust seasoning to taste.
- In a large bowl, combine cooled quinoa, mixed greens, sliced persimmons and cubed avocado. Add toasted pine nuts and shaved Parmesan. Drizzle with vinaigrette and toss gently to combine. Serve immediately.
Nutrition
Calories: 559 kcal, Carbohydrates: 75 g, Protein: 5 g, Fat: 29 g, Saturated Fat: 4 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 20 g, Sodium: 32 mg, Potassium: 686 mg, Fiber: 2 g, Sugar: 0.04 g, Vitamin A: 6 IU, Vitamin C: 111 mg, Calcium: 61 mg, Iron: 6 mg
Nutrition information is automatically calculated and should be used as an approximation.