Fuyu persimmon is one of my favorite cool-weather fruits and it pairs beautifully with crumbled goat cheese and sliced almonds in this Persimmon Salad with Sesame-Ginger Dressing. I lived in South Korea for several years in my mid-20s and remember the first time I saw persimmons being sold on a produce cart near my apartment in Bundang, a suburb of Seoul. Not allowing language to be a barrier, the vendor proudly cut me a sample and I’ve been a fan ever since. A sure sign that fall has arrived, persimmon evokes memories of beautiful fall foliage in the hills surrounding Seoul, sweater weather and warm mugs of yuzu cha or yuzu tea (Korean honey citron tea) in the ‘Land of Morning Calm.’
- 5 ounces cups mixed greens (or greens of choice)
- 1 handful micro greens (optional)
- 2 persimmons, sliced
- 14 cup crumbled goat cheese
- 2 tablespoons sliced almonds
- Fresh cracked pepper, to taste
- Sesame seeds, for garnish (optional)
SESAME-GINGER DRESSING INGREDIENTS
- 1–2 tablespoons fresh minced ginger or ginger paste
- 1 tablespoon toasted sesame oil
- 1 tablespoons light oil, such as grapeseed
- 3 tablespoons mirin or rice cooking wine
- 1 tablespoon unfiltered, organic honey, such as Appalachian Bee’s Wildflower Honey
- 2 teaspoons fresh squeezed lemon or orange juice
- Whisk the Sesame-Ginger Dressing ingredients in a small bowl until well combined. Divide dry ingredients between two bowls and toss in the Sesame-Ginger Dressing or your favorite Asian-inspired salad dressing. Enjoy!
- We love ginger at our house so I use two generous tablespoons of it in the Sesame-Ginger Dressing, but we’re not big on sesame oil so I scale back and add an equal amount of grapeseed oil for a more delicate flavor. Play with the measurements according to your preferences.
- Bulk up your salad with protein – edamame, chicken, salmon and shrimp are all delicious options.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Salads, Sides, Vegetarian
- Method: By Hand
- Cuisine: Asian Inspired
Keywords: persimmon recipe, Fuyu persimmon, Korean persimmon, yuzu tea, honey citron tea, sesame-ginger dressing