Persimmons are my absolute favorite fall fruit! This hearty persimmon salad is topped with farro, cranberries, shallots, pecans, goat cheese and a homemade vinaigrette. It's the perfect fall salad to add to your Thanksgiving spread!
This is one of those recipes that's barely a recipe, but it's just too yummy not to share!
How to choose persimmons
There are two main types of persimmons that you're likely to see at the grocery store come October-Januray, hachiya and fuyu. Hachiya persimmons are elongated and shaped like a heart or acorn, they are very astringent before they are ripe and personally, I'm just not a fan. You don't want to eat them unless they are extremely soft (almost soupy on the inside).
Fuyu persimmons, however, are shaped like a tomato and have a delicately sweet flavor. They can be eaten when they are still very firm and are still delicious when they soften. I prefer them on the firmer side, especially for this salad. I recommend choosing fuyu persimmons that are very firm because then they will last at home for about two weeks if stored in the crisper draw in the fridge.
My favorite homemade vinaigrette
This is my favorite super easy vinaigrette that I make for almost all my salads! Just throw all the ingredients in a mason jar* and give it a good shake!
- extra virgin olive oil
- apple cider vinegar
- Dijon mustard
- fresh thyme
- salt & pepper
More Fall Recipes you might like
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- 4 cups mixed greens
- 3 fuyu persimmons, sliced
- 1 cup farro, cooked and cooled
- 1 cup fresh cranberries
- ½ cup pecan halves
- 1 shallot, thinly sliced
- 4 ounces goat cheese
- ⅓ cup extra virgin olive oil
- ⅔ cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme
- salt and pepper, to taste
- Add all of the dressing ingredients to a mason jar and seal tightly. Shake vigorously to combine.
- Toss together the the salad ingredients and lightly drizzle with the dressing.
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