Spinach and Persimmon Salad with Citrus Dressing combines a sweet fuyu persimmon and strawberries with salty feta cheese and pistachios in a spinach salad lightly dressed with a citrus marmalade-based dressing... perfect for your holiday table (or anytime)!
Then the Grinch thought of something he hadn't before! What if Christmas, he thought, doesn't come from a store. What if Christmas...perhaps...means a little bit more!~~ Dr. Seuss, How the Grinch Stole Christmas!
👩🏻🍳 Tamara Talks - Recipe Inspiration
Christmas is but a few days away... Our Christmas ducks are beginning to thaw, the saffron, pomegranate molasses, za'atar, etc. survived the miles at 35,000 feet between Harlingen and Charlotte, and I'm ready with a recipe to complete my lovely Persian-inspired menu!
Spinach and Persimmon Salad with Citrus Vinaigrette combines sweet persimmons and strawberries with salty feta cheese and crunchy toasted pistachios in a spinach salad lightly dressed with a citrus marmalade-based dressing. The flavors complement my Za'atar and Pomegranate Molasses Roasted Duck and Zereshk and Pistachio Pilaf beautifully. This menu is elegant, a bit exotic, healthy, and surprisingly simple to put together.
This luscious and colorful salad is my variation of My Food Story's Greens, Persimmon Ricotta Salad with Orange Dressing. When Richa posted the recipe on Facebook, I knew I had to give it a try.
Earlier that same week, I'd seen beautiful persimmons in my local HEB market. McAllen, Texas (with its sub-tropical climate) has an amazing variety of fresh produce year 'round. The strawberries were gorgeous. I opted to use feta in place of the ricotta, and pistachios in place of the pecans or walnuts.
I typically approach salad-making in this fashion. Looking at the overall composition of the menu, and the other ingredients, I then customize my salad to complement the main dish and other side dishes.
Feta and pistachios just "fit" with the other flavors in this menu. The optional pomegranate arils are a perfect addition, and provide an additional pop of color that is so appealing. 🙂
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- olive oil
- white vermouth vinegar (champagne, white wine)
- orange marmalade (bitter marmalade if you are so inclined!)
- dijon mustard
- sea salt and fresh ground pepper
- baby spinach leaves
- fuyu persimmons
- feta cheese
- pomegranate arils, optional
🍅 What are Persimmons?
Originating in China, Fuyu and Hachiya persimmons are the most widely available persimmons in North America... and that's where I live. LOL. Both varieties are available in the fall and into early winter, making them a perfect choice for your Thanksgiving or Christmas menu!
When shopping for persimmons, look for fruit that are bright in color, plump, and heavy for their size. Store almost-ripe and just-ripe persimmons on the counter at room temperature. Once ripened, the fruit won't last long, but you can keep them in the refrigerator for a day or two.
My spinach salad specifies fuyu persimmons as they're typically eaten raw (as in this salad). The color of your fruit should be more orange than yellow, and the skin should not be cracked or broken.
Hachiya persimmons are very tart and the interior is pulpy. They're more of a baking persimmon - puréed before adding to baked goods. You do not want to use them in this salad.
Health Benefits of Persimmons
- loaded with nutrients - especially vitamins A and C
- low in calories
- high in fiber
- high in antioxidants - especially flavonoids and beta-carotene
For more information see Top 7 Health and Nutrition Benefits of Persimmons.
🥗 About Pomegranate Arils
I have occasionally seen pomegranate arils in vacuum sealed bags in supermarkets. They are something of a key ingredient in Persian cuisine, and if you've not tried them, you ought to. Obviously, this is a huge time saver!
The remaining ingredients don't need much explanation, do they? They're all fresh, healthy, whole food ingredients, and the end result is full of vibrant color, texture, and delicious flavor!
- Make the vinaigrette - Combine salad dressing ingredients in a blender. Pulse until smooth and emulsified.
- Assemble the salad - In a salad bowl, combine spinach, strawberries, and persimmon slices. Sprinkle with pistachios, feta, and pomegranate arils (if using).
- Serve - Drizzle with salad dressing and toss just before serving.
💭 Tips and FAQ
Make the citrus vinaigrette in advance. That always helps with reduce last-minute stress! It keeps well in the refrigerator for several days.
What cheese can I substitute for the chevre? Feta is an excellent substitution for chevre.
Any fresh, tender greens will work well in this salad.
A great time-saver if you wish to have pomegranate arils, but hate breaking them down, is to find them vacuum packed in the produce department of your market!
What other kinds of nuts can I use? Toasted hazelnuts and pecans would be a great substitute for the pistachios. Make it your own!
🍷 Pairing Suggestions
With these 3 posts, I've sought to convey my approach to planning a holiday menu: Za'atar and Pomegranate Molasses Roasted Duck, Zereshk and Pistachio Pilaf, and Spinach and Persimmon Salad with Citrus Vinaigrette.
This year, I knew I wanted to do roasted duck - due to the intimate (ie. small) nature of our gathering. Duck and fruit are a perfect pairing, and fruit is key in Persian cooking. That was my jumping off point. I have to say planning and cooking Christmas dinner is probably my favorite part of Christmas.
Bringing loved ones together around the table feeds my soul as well as my physical body. I would love to hear what you have planned for those special holiday meals this year! I would also enjoy knowing what experience you've had with Persian food and ingredients, and whether or not you would try these dishes... You'll find my comment box at the bottom of the page!
- 2 tablespoons olive oil
- 2 tablespoons white vermouth vinegar*
- 1 tablespoon bitter orange marmalade*
- 1 teaspoon dijon mustard
- sea salt/fresh ground pepper
- 6 cups baby spinach*
- 1 cup strawberries, stems removed and quartered
- 2 fuyu persimmons*, stem removed, sliced in half top to bottom, thin sliced
- ¼ cup pistachios, coarsely chopped
- 2 ounces feta cheese, crumbled
- 1.4 cup pomegranate arils, optional
- * See Notes
- Combine salad dressing ingredients in a blender. Pulse until smooth and emulsified.
- In a salad bowl, combine spinach, strawberries, and persimmon slices. Sprinkle with pistachios, feta, and pomegranate arils (if using).
- Drizzle with salad dressing and toss just before serving.
For more on Persimmons...
Use a good quality light vinegar - champagne, rice, white wine, citrus vinegars are good substitutes for the white vermouth vinegar.
Bitter orange marmalade is the perfect counterpoint to the sweet fruit in this salad, but you can substitute any marmalade.
I very lightly dress salads. If you want to serve the dressing separately, or want the salad more heavily dressed, scale up the recipe accordingly.
Use your favorite greens. I like spinach, but I have also used a baby greens blend that was really nice.
My market had beautiful hachiya persimmons. They are an astringent variety, and must be ripe, or they will leave a very unpleasant sensation in your mouth. When ripe, they are very sweet and delicious. This recipe calls for fuyu persimmons.
Macronutrients (approximation from MyFitnessPal.com): 297 calories; 4 g protein; 44 g carbohydrates; 14 g fat.
Amount Per Serving: Calories: 297Total Fat: 14gCarbohydrates: 44gProtein: 4g