Persimmon Salad With Glazed Walnuts and Feta

By David Tanis

Updated October 6, 2025

  • David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 1
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(118)
Comments
Read comments

Here, firm Fuyu persimmons are used in a most satisfying seasonal salad that’s fairly easy to put together. First, you mix up a simple vinaigrette that gets a touch of sweetness from balsamic vinegar (a drop or two of honey wouldn’t be out of place). Then, it’s all tossed with chicories, like radicchio, curly endive or escarole, and homemade glazed walnuts and the result really feels like and looks like fall. Similar salads sometimes add blue cheese, but feta suits this one beautifully. And, if you can’t get persimmons, use pears.

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Ingredients

Yield:4 to 6 servings

FOR THE DRESSING

  • 1 small shallot, chopped

  • 1 tablespoon red wine vinegar

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon lemon juice

  • Salt and pepper

  • 1 tablespoon walnut oil

  • 1 tablespoon extra-virgin olive oil

FOR THE GLAZED WALNUTS

  • 2 tablespoons salted butter

  • 2 tablespoons sugar

  • 1 ½ cups walnut halves

  • Salt 

  • Pinch of cayenne

FOR THE SALAD

  • 4 medium Fuyu persimmons, peeled and cut in ⅛-inch slices

  • 1 medium head radicchio, leaves torn into 1-inch-wide strips

  • 1 small head escarole or Castelfranco chicory, leaves torn into 1-inch-wide strips

  • 2 ounces feta (about ½ cup)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

18 grams carbs; 21 milligrams cholesterol; 356 calories; 6 grams monosaturated fat; 16 grams polyunsaturated fat; 6 grams saturated fat; 31 grams fat; 3 grams fiber; 267 milligrams sodium; 7 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: Put chopped shallot in a small bowl. Add red wine vinegar, balsamic vinegar and lemon juice. Let marinate for 10 minutes. Add a pinch of salt and pepper. Whisk in walnut oil and olive oil.

  2. Step 2

    Make the glazed walnuts: Heat butter in a small skillet over medium-high. When butter sizzles, add sugar and walnuts. Cook, stirring, until sugar creates a caramelized coating and the walnuts smell toasty, about 5 minutes. Sprinkle lightly with salt and add the pinch of cayenne. Toss well and leave to cool.

  3. Step 3

    Build the salad: Put persimmon slices in a salad bowl. Add dressing and toss. Add radicchio and chicory, and toss lightly. Top with crumbled feta and glazed walnuts.

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Ratings

5 out of 5
118 user ratings
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Comments

dimmerswitch

Scaled back by half and this delicious, healthy and beautiful salad was easy to make early Fall dinner for two. Too early for Fuyu here so swapped in local Bartlett but otherwise as written. Added pinch of sugar to dressing. Chose Valbreso brand for feta. First pass at nuts seemed too buttery so remade them using a little less butter and outcome was just right for crispy glaze. Staying out of them before dinner was the challenge. ;-)

Faerol

Delicious! Added about 1Tbsp honey to balance the dressing & will skip lemon juice next time & just add more balsamic vinegar- was quite tart. Great recipe for fall!

Kevin Lanzit

Could not find persimmons in Phoenix. Plumcots were a good alternative.

J D Wolfe

has anyone ever tried this salad with wild american persimmons? there's not much fruit (mostly seeds) in each piece, but the flavor is excellent in the ones i scavenge in missouri. just wondering.

Joan

This is a lovely salad and vinaigrette. The three acids in the vinaigrette yielded a satisfying dressing to the salad. Thank you!

Drew Colburn

I added pomegranate seeds for another bright touch! I've made this for several events and it always gets way more attention than a side salad should.

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