Oh what a gorgeous salad, Marcie! I love the persimmon in here! And that vinaigrette sounds perfect for fall. Definitely adds the finishing touch to this salad!
Thank you, Gayle!
Well I’m certainly happy you re-visited this salad, because it is GORGEOUS and it looks absolutely delicious, Marcie! SO perfect for fall! You are the salad queen and you really packed this one with so much deliciousness- persimmon, cranberries, goat cheese AND pecans!! That orange maple vinaigrette sounds like THE perfect accompaniment! I can’t wait to try this one, Marcie! Pinned! Cheers!
P.s. Isn’t it fun to compare new photos with old ones? I love seeing how far I’ve come… even though I’m NO WHERE close to where I’d like to be. I could learn a few things from you!! <3
Cheyanne @ No Spoon Necessary recently posted…Sheet Pan Dijon & Honey Glazed Salmon with Brussels Sprouts
You’re too kind, and I learn from your beautiful photos every day — you’re the master food styler!
I love the colors in this salad Marcie, so pretty! And yes it’s always fun to compare old pictures with new ones! You have come such a long way!
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Thank you, Manali!
Yes thank you…I don’t know where I got that!
A perpetuated mistake. Because there are listings under this “mythical name” LoL!
Well thank you for bringing it to my attention — I’ve fixed it!
I make this salad all the time when Fuyus are in season around here. We used to have access to my MIL’s tree but sadly no more. We do have the occasional bag given to us. Your dressing sounds better than the one I use so I will be trying it next.
I’m sorry you don’t have access to a tree anymore — I want to plant a persimmon tree of my own (they’re so expensive). Thank you and I hope you enjoy the dressing!
I was sold at goat cheese- my fave!
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It makes everything better!
I think that is so cool that your son introduced you to persimmons! I would have never thought a third grader would be so open-minded to trying new things. This salad is gorgeous and so is your photography. It’s amazing to see the transition from your first draft of this post to now. You should feel so proud!
Sarah @ Making Thyme for Health recently posted…Creamy Wild Rice Mushroom Soup
I’m really glad my son brought persimmons to my attention — now our love for them runs deep! Thank you, Sarah, and the compliment on my photography means a lot coming from you!
What a beautiful salad! Love the sound of the vinaigrette!
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This is exactly my kind of salad and it looks gorgeous! Pinning and sharing!
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This salad looks delicious! Never tried persimmon in a salad before – great idea!
Thank you Nadia — I rarely eat persimmon any other way!
Persimmon and Spinach Salad is baby spinach tossed with sweet persimmon, chewy dried cranberries, creamy goat cheese, and crunchy pecans in an orange maple vinaigrette. It’s a delicious fall salad that’s perfect for holidays!
I originally published this Persimmon and Spinach Salad on October 31, 2014 when my blog was just a baby. Since this is one of my favorite salads, and I wanted to spruce up this post with some photos that look a lot more appealing.
My old photos were lacking a bit, as you can see below:
I’m very critical of my photos and I know that there’s a lot of room for improvement, but when I look back at this one I can’t help but be happy to see how my photography and food styling has changed over the years.
It certainly hasn’t gotten worse.
One thing that hasn’t changed is my love for persimmons. My son introduced them to me when he was in third grade. His class had a persimmon tasting and he came home with a couple of recipes, including one for a spinach salad. He said he loved the persimmons, so I ran right down to the store to scoop some up so that I could recreate that spinach salad. I’ve always done anything and everything to get my kids to eat a wide variety of produce, so when they tell me they like something new, I don’t mess around.
I was instantly hooked when I tried the persimmons and the salad, and I’ve made that recipe my own over the years.
If you’ve never had a fuyu persimmon, you’re in for a treat. They’re bright orange with a flat bottom, and are reminiscent of pears or apples in flavor but much sweeter. The peel is edible and adds a nice little chewy texture, which I love.
Just be careful not to confuse fuyu persimmons with the hachiya variety (they have pointed bottoms), because hachiya persimmons can’t be eaten raw. They’re extremely astringent and will really make you pucker up…I tried one before I knew better and let’s just say it was a very unpleasant experience. Hachiya persimmon are delicious in baking, however, and can be used anywhere you would use pumpkin.
Since persimmons are so sweet, I added some tart dried cranberries and savory goat cheese to balance things out, and the toasted pecans give us that crunch we need. The dressing is what really brings this salad alive — it’s got a delicious pop of flavor from apple cider vinegar, fresh orange juice, dijon, and maple syrup. It’s just bursting with fall flavor!
This Persimmon and Spinach Salad is a special salad for every day, and is amazing for the holidays! If you haven’t been exposed to persimmons, this salad is the perfect introduction. I think you’ll be hooked with the first bite just like I was, and the rest will be delicious history.
More persimmon love!
Sweet Persimmon Bars with Brown Butter Orange Frosting
Original article and pictures take http://flavorthemoments.com/persimmon-and-spinach-salad/?utm_content=buffer6e075&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer site