I am such a lucky guy, because my neighbor gave me a nice bag of Fuyu persimmons! And I picked up a container of chickpea miso, all in the same week. I saw this as a cosmic directive to whip up this Spinach Persimmon Salad; a Japanese-inspired salad that will blend well with the traditional holiday table. Unlike their counterpart, the Hachiya persimmon, the Fuyu can be enjoyed in various stages of ripeness, making them a great addition to your holiday salad! You can easily tell them apart because Fuyus are shaped more like a tomato, while Hachiya persimmons are acorn–shaped. If you try to eat a Hachiya before it gets completely soft, you will be left with a mouthful of astringent icky. This recipe uses firm, crunchy-yet ripe Fuyu persimmons as the star ingredient.
(scroll down for interactive, printable recipe card, grocery list and more!)
spinach persimmon salad with chickpea miso dressing
For the Salad:
5 oz Baby Spinach (about 3-4 cups)
12 ea. snow peas, cut on the bias
1 Persian or 1/3 Japanese cucumber, sliced super thin
1 Raw Chioggia beet, grated (or any other favorite beet)
3 Fuyu persimmons, thinly sliced
For the Dressing:
1 Grapefruit, juiced
3 tbsp. olive oil
1 clove garlic, minced
1 sprig rosemary, finely chopped
2 tsp. organic chickpea miso
1 tsp. manuka honey
pinch sea salt
pinch pepper
I selected a Chioggia beet because this variety of beet won’t bleed all over the brightly colored persimmons so much. But you can use any beet you want. Place all the salad ingredients in a medium mixing bowl, and set aside.
To make the dressing mix all the ingredients except for the olive oil until well blended. Slowly add the olive oil, whipping constantly with a wire whip, so that the dressing becomes emulsified.
Mix the dressing into the salad and gently toss. Taste for salt and pepper, and serve immediately.
If you wanted to add some holiday indulgence, some candied walnuts, gorgonzola or goat cheese would also be a delightful addition to this salad.
Find more nutrient-dense salads here!
| Servings |
servings
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- For the Salad:
- 5 oz Baby Spinach about 3-4 cups
- 12 each snow peas cut on the bias
- 1 Persian sliced super thin; or 1/3 Japanese Cucumber
- 1 Raw Chioggia beet grated (or any other favorite beet)
- 3 Fuyu persimmons thinly sliced
- For the Dressing:
- 1 Grapefruit juiced
- 3 tbsp. olive oil
- 1 clove garlic minced
- 1 sprig rosemary finely chopped
- 2 tsp. organic chickpea miso
- 1 tsp. manuka honey
- pinch sea salt
- pinch pepper
Ingredients
|
- Place all the salad ingredients in a medium mixing bowl, and set aside. To make the dressing mix all the ingredients except for the olive oil until well blended.
- Slowly add the olive oil, whipping constantly with a wire whip, so that the dressing becomes emulsified.
- Mix the dressing into the salad and gently toss.
- Taste for salt and pepper, and serve immediately.
- If you wanted to add some holiday indulgence, some candied walnuts, gorgonzola or goat cheese would also be a delightful addition to this salad.
I selected a Chioggia beet because this variety of beet won't bleed all over the brightly colored persimmons so much. But you can use any beet you want.
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