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! This post may contain Amazon affiliate links for your convenience at no additional cost to you.
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
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.
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 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.