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.
Christina @ Christina's Cucina says
November 22, 2015 at 9:22 pmWOW! 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!
valentina says
November 23, 2015 at 4:03 pmThank you SO MUCH, Christina! Must admit, it was SO GOOD! Happy Thanksgiving week!
Deb|EastofEdenCooking says
November 23, 2015 at 3:20 pmWith so many rich foods this time of year, a salad loaded with seasonal goodness sounds divine! The rainbow of color is so vibrant too.
valentina says
November 23, 2015 at 4:02 pmI love that you called it a “rainbow of colors,” Deb. LOVE! Happy Thanksgiving!
Coco in the Kitchen says
November 25, 2015 at 10:31 amValentina, 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
valentina says
November 25, 2015 at 11:46 pmAnd to you, my friend! XOXO
sippitysup says
November 26, 2015 at 7:23 amThese 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!
valentina says
November 27, 2015 at 6:26 pmThanks, Greg! 🙂
Shihoko says
November 26, 2015 at 11:15 pmThank 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
November 27, 2015 at 6:28 pmThank you so much! It’s one of my absolute favorite winter fruits. 🙂 Cheers!
Dorothy at Shockingly Delicious says
November 27, 2015 at 6:20 amForget that chicken. TODAY, we use leftover turkey! Wonderful , wonderful salad.
valentina says
November 27, 2015 at 6:28 pmNow THAT’S how I should be selling it, Dorothy. Brilliant! Perfect use of leftover turkey! 🙂
germaine says
November 27, 2015 at 10:28 amI love the clean simplicity of this salad. Thanks for the recipe.
valentina says
November 27, 2015 at 6:29 pmThanks Germaine! 🙂 Enjoy!
Teresa says
November 30, 2015 at 12:18 amSounds really interesting!! I love fruity salads with salted spicy dressing. Thanks for sharing!
valentina says
November 30, 2015 at 2:02 pmThank YOU, Teresa. 🙂
Vicky @AvocadoPesto says
December 7, 2015 at 1:19 pmLove 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!!
valentina says
December 7, 2015 at 1:33 pmThank 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
Tisha says
January 11, 2019 at 9:38 amSo colorful and eye catching! Looks so yummy!!
valentina says
January 11, 2019 at 4:05 pmThank you!
Taylor Kiser says
January 11, 2019 at 9:46 amThis salad looks so tasty! Such a great start to the dinner menu!
valentina says
January 11, 2019 at 4:05 pmThanks, Taylor!
Claudia Lamascolo says
January 11, 2019 at 10:15 amwhat a colorful healthy salad I just love how pretty this is and would serve this for even a dinner party its quite lovely!
valentina says
January 11, 2019 at 4:05 pmYes, lovely for a dinner party. 🙂 Thanks so much!
Sabrina says
January 11, 2019 at 10:23 amI am loving this salad as a great alternative to all of the heavy dishes we’ve been eating lately. Looks fantastic!
valentina says
January 11, 2019 at 4:06 pmI hope you try and love it Sabrina. Thank you!
Stephanie says
January 11, 2019 at 11:27 amThis sounds like an awesome combination of flavors in this salad. I also love grapes in salad so this recipe is definitely a keeper.
valentina says
January 11, 2019 at 4:08 pmThank you!