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Persimmon Salad with Honey-Lemon Dressing

 Persimmon Salad with Honey-Lemon Dressing
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.
12 ServingsPrep/Total Time: 20 min.


  • 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


  • 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).