Persimmon Salad with Honey-Lemon Dressing Recipe

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Sweet, bright orange persimmons are in season during winter. Put that beautiful fruit to perfect use in a green salad featuring nuts, cranberries, onion, feta and a homemade dressing.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings


  • 12 cups torn mixed salad greens
  • 4 cups fresh arugula or baby spinach
  • 4 persimmons, peeled and sliced
  • 1 cup walnut halves, broken and toasted
  • 1 cup dried cranberries
  • 1 medium red onion, finely chopped
  • 1/4 cup lemon juice
  • 1/4 cup canola oil
  • 2 tablespoons honey
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 cup crumbled feta cheese


  1. In a large bowl, combine salad greens, arugula, persimmons, walnuts, cranberries and onion. In a small bowl, whisk lemon juice, oil, honey, allspice and salt. Drizzle over salad; toss to coat. Sprinkle with cheese. Yield: 12 servings (1 cup each).
Originally published as Persimmon Salad with Honey-Lemon Dressing in Taste of Home Christmas Annual Annual 2013, p52

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