Persimmon-Grape Udon Salad with Ginger Miso Dressing

A picturesque seasonal salad that’s packed with fall fruits and a dressing that’s out of this world!  Persimmon-Grape Udon Salad with Ginger Miso Dressing -- A picturesque seasonal salad that's packed with fall fruits and a dressing that's out of this world!I’m not sure who (or what, I suppose) the star is here, the grapes, the persimmons, or the dressing.  I think they all have lead roles, and the noodles, lettuce and other ingredients are excellent supporting characters.

Christmas Crunch Grapes from Melissa's ProduceI love grapes in salads, especially when they’re sweet and crisp.  Melissa’s Christmas Crunch Grapes are exactly that!  They’re a new variety of red, seedless grapes grown in Central California exclusively for Melissa’s Produce.  In season from late summer through December, they’re slightly sweeter and crunchier than standard red grapes.  These Christmas grapes are as tasty on their own as they are in festive in salads like this one.

Cinnamon persimmons are native to China and Japan and get their name from their speckled flesh. This variety can be likened to both the Fuyu and Hachiya combined with a sprinkling of cinnamon. I love it! Persimmon-Grape Udon Salad with Ginger Miso Dressing -- Christmas Crunch Grapes and Cinnamon PersimmonsDrizzled with the super delicious, tangy-sweet miso dressing makes all the ingredients beyond scrumptious!

You’ll want every last bit!Persimmon-Grape Udon Salad with Ginger Miso Dressing -- A picturesque seasonal salad that's packed with fall fruits and a dressing that's out of this world!This is a lovely entrée salad one night before Thanksgiving later this week, and a great way to enter December afterwards.

This is not a sponsored post — Melissa’s Produce sent me Christmas Crunch Grapes and Cinnamon Persimmons for recipe testing, and as always all opinions are my own.

Persimmon-Grape Udon Salad with Ginger Miso Dressing
 
Prep time
Total time
 
Serves: 6
Ingredients
For the dressing
  • 2 tablespoons Shiro (white) miso paste
  • 1 tablespoon fresh ginger pulp
  • 1 teaspoon fresh minced garlic
  • 2 teaspoons sugar
  • ¼ teaspoon sea salt
  • 3 tablespoons rice vinegar
  • 3 tablespoons grape seed oil
  • 2 tablespoons sesame oil
For the salad
  • 2 cups cooked and cooled udon noodles (from about 1-ounce dry noodles) - see notes
  • 1 head washed and dried, finely chopped Romaine lettuce
  • 2 to 3 Cinnamon persimmons, washed, dried and thinly sliced (about 1½ cups cups)
  • 2½ cup Christmas Crunch grapes, washed, dried, and sliced in half, lengthwise
  • 2 cooked, large chicken breasts, shredded (about 2 cups)
  • 4 washed and dried, thinly sliced scallions
  • ½ cup dried cranberries
  • ½ cup slivered, toasted almonds
Instructions
For the dressing
  1. Add the miso, ginger, garlic, sugar, salt and rice vinegar to a small mixing bowl and use a whisk to blend. Add the sesame and grape seed oils, and continue whisking until the mixture is smooth. Set aside.
For the salad
  1. In a very large serving bowl, gently toss the noodles with the Romaine, grapes, persimmons, chicken, and scallions.
  2. Drizzle with the prepared dressing and gently toss again. (Using your hands is best so the noodles don't break.)
  3. Sprinkle with the cranberries and almonds and serve.
Notes
Dry udon noodles typically come is packages with a few separated bundles, with a string around each one. Each bundle of the dry noodles is usually 1 ounce.

While I'm loving the Christmas Crunch Grapes and Cinnamon Persimmons, use any varieties you enjoy.

 

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Comments

  1. says

    Thank you for the fresh idea that I would not think. I would love to try Udon in my salad with Fuyugaki and graps. It is beautiful and colourful salad. When Fuyu (it means winter so it is winter fruit) is available in Australia, I would love to try the recipe:D

    • valentina says

      Thank you Vicky! Yes, every time I use persimmons, I wonder why I don’t cook with them more often. Stay tuned for Persimmon Gingerbread (coming soon)! 🙂 Valentina

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