Persimmon Salad With Glazed Walnuts and Feta
Updated Oct. 7, 2025
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small shallot, chopped
- 1tablespoon red wine vinegar
- 1tablespoon balsamic vinegar
- 1tablespoon lemon juice
- Salt and pepper
- 1tablespoon walnut oil
- 1tablespoon extra-virgin olive oil
- 2tablespoons salted butter
- 2tablespoons sugar
- 1½cups walnut halves
- Salt
- Pinch of cayenne
- 4medium Fuyu persimmons, peeled and cut in ⅛-inch slices
- 1medium head radicchio, leaves torn into 1-inch-wide strips
- 1small head escarole or Castelfranco chicory, leaves torn into 1-inch-wide strips
- 2ounces feta (about ½ cup)
For the Dressing
For the Glazed Walnuts
For the Salad
Nutritional analysis per serving (6 servings)
356 calories; 31 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 16 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 7 grams protein; 267 milligrams sodium
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
- 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.
- 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.
- 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.
Private Notes
Comments
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. ;-)
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!
Could not find persimmons in Phoenix. Plumcots were a good alternative.
Terrific complement to a pot luck Thanksgiving feast. You get sweet, bitter, and salty and a colorful presentation that makes for plenty of oohs and aahs. I did not use all of the walnuts, but our hosts were happy to keep the leftovers. At the suggestion of others here, I only used balsamic vinegar - a rather light-weight one. When that proved too acidic, I threw in a squeeze of agave and boom - perfection. Just do it!
I made this for Thanksgiving dinner and it got rave reviews. Was told it was the perfect complement to the heavier Thanksgiving dishes. I was able to find ripe persimmons at our local market, and added some baby red and green lettuces to balance out the bitter greens. Definitely a keeper!
a thanksgiving revelation. so great tasting and the various textures and colors made it special. love persimmons and adding them to other recipes now that i know what they are. be careful with those caramelized nuts though. they burn quickly!