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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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    12 servings (1 cup each)


  • 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.

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