Persimmon-Grape Udon Salad & Ginger Miso Dressing is a picturesque seasonal dish that’s packed with fall fruits and a dressing that’s out of this world! 
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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.
I 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! 
Drizzled with the super delicious, tangy-sweet miso dressing makes all the ingredients beyond scrumptious!
You’ll want to savor every last bite of this oh-so-delicious Persimmon-Grape Udon Salad & Ginger Miso Dressing!
This is a lovely entrée salad to serve on a night before Thanksgiving later this week, and a great way to enter December afterwards.
Here are a few more delicious persimmon recipes.
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.
A picturesque seasonal dish that's packed with fall fruits and a dressing that's out of this world!
- 2 tablespoons Shiro white miso paste
- 1 tablespoon fresh ginger pulp
- 1 teaspoon garlic, minced
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 3 tablespoons rice vinegar
- 3 tablespoons grape seed oil
- 2 tablespoons sesame oil
- 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 or Fuyu persimmons, washed and dried, thinly sliced (about 1 1/2 cups)
- 2 1/2 cup Christmas Crunch grapes washed and dried, and sliced in half, lengthwise
- 2 large cooked chicken breasts, shredded (about 2 cups)
- 4 scallions, washed and dried, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds, toasted
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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.
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In a very large serving bowl, gently toss the noodles with the Romaine, grapes, persimmons, chicken, and scallions.
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Drizzle with the prepared dressing and gently toss again. (Using your hands is best so the noodles don't break.)
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Sprinkle with the cranberries and almonds and serve.
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.
WOW! Those photos make me want to reach through the screen with a fork! Absolute and total deliciousness in a bowl! And those fruits make it uber healthy, too! Nice work, Valentina!
Thank you SO MUCH, Christina! Must admit, it was SO GOOD! Happy Thanksgiving week!
With so many rich foods this time of year, a salad loaded with seasonal goodness sounds divine! The rainbow of color is so vibrant too.
I love that you called it a “rainbow of colors,” Deb. LOVE! Happy Thanksgiving!
Valentina, this sweet udon concoction of yours has been doing cartwheels in mind for days. I can’t wait to make it this w/end!
Happy Thanksgiving, Beautiful lady. xoxo
And to you, my friend! XOXO
These grapes really do work well in salads and I can see how their crunch could make silky udon even nore fun. GREG Happy Turkey Day!
Thanks, Greg! 🙂
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
Thank you so much! It’s one of my absolute favorite winter fruits. 🙂 Cheers!
Forget that chicken. TODAY, we use leftover turkey! Wonderful , wonderful salad.
Now THAT’S how I should be selling it, Dorothy. Brilliant! Perfect use of leftover turkey! 🙂
I love the clean simplicity of this salad. Thanks for the recipe.
Thanks Germaine! 🙂 Enjoy!
Sounds really interesting!! I love fruity salads with salted spicy dressing. Thanks for sharing!
Thank YOU, Teresa. 🙂
Love the interesting combination of ingredients in this dish! I need to start incorporating persimmon in more of my cooking. And that ginger miso dressing sounds divine!!
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