Winter Fruit Salad with Udon and Chicken is tossed in an out-of-this-world Miso Ginger Dressing. With sweet persimmons and crisp grapes, it's a gorgeous, seasonal entrée salad!
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.
The inspiration for this Winter Fruit Salad started with my love of Winter Crunch Grapes.
I love grapes in salads, especially when they're sweet and crisp.
What are Winter Crunch Grapes?
- 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 winter grapes are as tasty on their own as they are in a festive winter fruit salad like this one.
I used Cinnamon persimmons in this salad, although Fuyus would also be fantastic.
The Cinnamon Persimmon is native to China and Japan and gets its name from the speckled flesh. Drizzling the salad with the super delicious, tangy and sweet Miso Ginger Dressing makes all of the ingredients beyond scrumptious!
What's in Winter Fruit Salad beyond the fresh fruit?
- Udon noodles
- dried cranberries
What's in the Miso Ginger Dressing?
- Shiro miso paste
- rice vinegar
- sesame oil
- grapeseed oil
- fresh ginger
- sugar and salt
It's so good, you might just want a straw! 😉
This is a lovely winter fruit salad for the cooler months, and in the spring and summer, you can substitute with other seasonal fruits, like peaches and berries.
Here are a few more delicious persimmon recipes.
This is not a sponsored post -- Melissa's Produce sent me Winter Crunch Grapes and Cinnamon Persimmons for recipe testing, and as always all opinions are my own.
Winter Fruit Salad with Udon and Chicken
For the dressing
- 2 tablespoons Shiro white miso paste
- 1 tablespoon fresh ginger pulp
- 1 teaspoon garlic, minced
- 2 teaspoons sugar
- ¼ teaspoon salt
- 3 tablespoons rice vinegar
- 3 tablespoons grapeseed 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 or Fuyu persimmons, washed and dried, thinly sliced (about 1 ½ cups)
- 2½ 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
- ½ cup dried cranberries
- ½ cup slivered almonds, toasted
For the dressing
- 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 grapeseed oils, and continue whisking until the mixture is smooth. Set aside.
For the salad
- In a very large serving bowl, gently toss the noodles with the Romaine, grapes, persimmons, chicken, and scallions.
- Drizzle with the prepared dressing and gently toss again. (Using your hands is best so the noodles don't break.)
- Sprinkle with the cranberries and almonds and serve.
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Christina @ Christina's Cucina
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!
Coco in the Kitchen
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!
Dorothy at Shockingly Delicious
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
So colorful and eye catching! Looks so yummy!!
This salad looks so tasty! Such a great start to the dinner menu!
what a colorful healthy salad I just love how pretty this is and would serve this for even a dinner party its quite lovely!
Yes, lovely for a dinner party. 🙂 Thanks so much!
I am loving this salad as a great alternative to all of the heavy dishes we've been eating lately. Looks fantastic!
I hope you try and love it Sabrina. Thank you!
This sounds like an awesome combination of flavors in this salad. I also love grapes in salad so this recipe is definitely a keeper.