Persimmon Salad with Toasted Walnuts and Dried Cranberries - Yoga Journal

Persimmon Salad with Toasted Walnuts and Dried Cranberries


Pick up a persimmon while doing your fall produce shopping and you won't regret it. The supersweet fruit has a peach-like texture and slightly spicy flavor. Hachiya and Fuyu are the two types of persimmons you're most likely to find. When ripe, heart-shaped Hachiya are jelly-like, while the squatter Fuyu stay firm. Save the wispy fronds from the chopped fennel bulb to garnish the salad.

  • servingServings


  • 1 Tbs. olive oil
  • 1 Tbs. rice vinegar
  • 2 tsp. Dijon mustard
  • 3 cups mesclun greens
  • 1/2 ripe persimmon, halved and cut into fans (1/2 cup)
  • 1/4 cup chopped fresh fennel bulb
  • 2 Tbs. dried cranberries, coarsely chopped
  • 2 Tbs. chopped toasted walnuts


1. Whisk together oil, vinegar, and mustard in small bowl. Season with salt and pepper, if desired.

2. Arrange mesclun greens on 2 salad plates, and divide persimmon fans, fennel, cranberries, and toasted walnuts between them. Drizzle dressing over salads, and season with salt and pepper, if desired.

Nutrition Information

  • Serving Size: Serves 2
  • Calories: 162
  • Carbohydrate Content: 14 g
  • Fat Content: 12 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 137 mg
  • Sugar Content: 6 g