Persimmon Salad with Blue Cheese includes super delicious honey-glazed pistachios and is so festive and tasty — it’s perfect for the holiday season!
Persimmon Salad with Blue Cheese is a Comfort Food
Did you know that just like a bowl of chili, a salad can also be a comfort food!?
It’s so true! This Persimmon Salad with Blue Cheese is a perfect example.
This salad is rich with flavor — both sweet and savory — and has warming spices. I even find a persimmon to be aesthetically comforting and warm. Just look at them! That deep, vibrant, fiery orange is stunning!
I also love the gorgeous, earthy green and brown tones of the leaves. It reminds me of a very cool, antique dresser with distressed paint. I know, not really related to food, but true. 😉
Persimmon salads are beautiful and festive for the holidays — especially with honey glazed pistachios and cranberries.
What’s in Persimmon Salad with Blue Cheese
Obviously persimmons and blue cheese. 😉 Here’s what else makes this recipe so delicious:
- red onion
- dried cranberries
- Creamy Cranberry-Ginger Balsamic Vinaigrette
If I were you, I’d make the Creamy Cranberry-Ginger Balsamic Vinaigrette today and put it in the fridge. Then I’d call a couple friends for a casual gathering over the weekend. Just saying.
Chop up the salad ingredients Saturday morning, toss with your pre-made super-delicious vinaigrette, slice and warm some lovely bread, pour a few drinks, and then have a great time!
Two Common Persimmon Varieties
There are two common types of persimmons; Hachiya and Fuyu. Hachiya persimmons are extremely tart if they’re not absolutely, supremely ripe. Ripe hachiyas are incredibly soft and have a silky smooth pulp inside.
Hachiyas are typically used for baking, not eating on their own. Fuyus, on the other hand, are good when they’re firm. Fuyus can be peeled, sliced, or bitten into, just like an apple.
The flavor of a Fuyu is a bit reminiscent of pumpkin and mango and it’s perfect for a persimmon salad. Imagine that with the glazed pistachios. Yum!
Enjoy, and I hope you love this persimmon salad as much as my family and I do.
Here are a few more recipes with persimmons that I think you’ll love:
- Persimmon Gingerbread
- Persimmon Bacon Baked Brie
- Persimmon Udon Salad with Ginger Miso Dressing
- Persimmon Apple Crumble with Rum Sauce from Chirstina’s Cucina
Persimmon Salad with Blue Cheese includes super delicious honey-glazed pistachios and is so festive and tasty -- it's perfect for the holiday season!
- 2 Fuyu persimmons
- about 6 ounces mixed baby greens, washed and dried
- 1/4 cup red onion, thinly sliced
- 1/4 cup blue cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup pistachios
- cayenne pepper
- about 1/2 recipe Creamy Cranberry-Ginger Balsamic Vinaigrette (click here for recipe)
Peel the persimmons, cut each half, then cut each half into about 12 slices.
In a large mixing or serving bowl, combine the greens with the red onion, blue cheese, cranberries and sliced persimmons.
Place the pistachios on a plate, drizzle them with honey and sprinkle them with a touch of cayenne pepper. Add them to the salad and toss to combine.
Pour in the desired amount of the vinaigrette and toss!
For a more elegant presentation, hold the persimmon, cranberries, and pistachios out while you toss the remaining salad ingredients, including the vinaigrette. Then add the tossed salad to serving plates and "decorate" each serving with a pretty arrangement of the persimmon slices, cranberries and pistachios.