Winter Fruit Salad with Udon and Chicken is tossed in an out-of-this-world Miso Ginger Dressing! With persimmons and 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 Christmas Crunch Grapes.
I love grapes in salads, especially when they’re sweet and crisp. Melissa’s Christmas Crunch Grapes are exactly that.
What are Christmas 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 Christmas 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 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 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
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.
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.
Dry Udon noodles typically come in 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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