Equipment
Ingredients
Salad Base
- 2 fuyu persimmons, peeled and cut into wedges
- 60 g walnuts, broken
- 55 g goat cheese, crumbled
- 1 baby spinach
Dressing
- 20 ml lime juice, freshly squeezed
- 50 ml walnut oil
- 1 g salt
- 1 g fleur de sel
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 307 kcal
- Protein
- 6 g
- Carbohydrates
- 18 g
- Fat
- 25 g
- Fiber
- 5 g
- Sugar
- 10 g
- Sodium
- 288 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 15 g
- Cholesterol
- 6 mg
- Potassium
- 406 mg
- Calcium
- 78 mg
- Iron
- 1.8 mg
- Magnesium
- 63 mg
- Phosphorus
- 119 mg
- Zinc
- 0.9 mg
- Vitamin A
- 276 mcg
- Vitamin C
- 18 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 186 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.16 mg
- Niacin
- 0.6 mg
- Folate
- 96 mcg
- Water
- 108 g
Sources: USDA FoodData Central
Method
Peel the persimmons, cut them into wedges, and remove any seeds found in the core.
Place the baby spinach, persimmon wedges, broken walnuts, and crumbled goat cheese into a large salad bowl.
In a small bowl, whisk the lime juice, salt, and walnut oil together until the mixture is fully combined.
Pour the dressing over the salad and toss gently to coat the leaves evenly.
Garnish with a light sprinkle of fleur de sel if desired and serve immediately.
Chef's Notes
- Ensure your Fuyu persimmons are ripe but still firm; they should yield slightly to gentle pressure but not be mushy. Overripe persimmons can make the salad too sweet and watery.
- Toast the walnuts lightly in a dry skillet over medium heat for 3-5 minutes, or until fragrant. This enhances their flavor and texture, adding a delightful crunch.
- For a more complex flavor profile in the vinaigrette, consider adding a pinch of Dijon mustard or a tiny drizzle of honey.
- Taste and adjust the seasoning of the dressing before tossing. The saltiness of the goat cheese can vary, so it's crucial to balance the vinaigrette accordingly.
- Assemble the salad just before serving to prevent the spinach from wilting and the persimmons from becoming bruised.
Storage
Refrigerator: 2 hours — Best served immediately; spinach will wilt if stored with dressing.
Troubleshooting
Salad is soggy and limp
Cause: Dressing was added too far in advance or spinach was wet after washing
Fix: Cannot be fixed
Prevention: Dry spinach thoroughly using a salad spinner and only add dressing immediately before serving
Persimmons are extremely bitter and mouth-puckering
Cause: Used Hachiya persimmons instead of Fuyu
Fix: Cannot be fixed
Prevention: Ensure you purchase squat, tomato-shaped Fuyu persimmons which are sweet when firm
Cultural Context
This salad is a modern American creation, celebrating seasonal ingredients often found in the fall and winter. It draws inspiration from farm-to-table movements and the growing popularity of diverse greens and fruits in everyday cuisine, offering a sophisticated yet approachable dish.
