Bright, juicy, and full of texture, this persimmon and beet salad is a perfect idea for a quick lunch or a light dinner. The sweetness of ripe persimmon meets earthy beets, salty feta, and the crunch of walnuts, all brought together by a zesty lemon-Dijon dressing. It comes together in minutes and looks effortlessly elegant on the table.
Ingredients
For the salad
- Leafy greens (salad mix) — 5.3 oz | 150 g
- Persimmons — 2, cut into wedges
- Cooked beets — 2 medium, cut into wedges or cubes
- Red onion — 1/2, thinly sliced
- Feta — 4.2 oz | 120 g, crumbled
- Walnuts — 2.1 oz | 60 g, lightly toasted
For the dressing
- Extra-virgin olive oil — 3 tbsp | 45 ml
- Lemon juice — 1 1/2 tbsp | 22 ml
- Dijon mustard — 1 tsp | 5 ml
- Salt and black pepper — to taste
Step-by-step recipe
- If you like, lightly toast the walnuts in a dry skillet for 3-4 minutes, until fragrant and crisp. Let cool.
- Prepare the ingredients: cut the persimmons into wedges, the beets into wedges or cubes, the onion into thin slivers, and crumble the feta.
- Make the dressing: whisk together the olive oil, lemon juice, and Dijon mustard in a bowl, then season with salt and pepper. Whisk until emulsified.
- In a large salad bowl, combine the leafy greens, beets, persimmons, and red onion. Drizzle with half the dressing and toss gently.
- Add the feta and walnuts, drizzle over the remaining dressing, and toss once more very gently. Serve immediately.
Nutritional value
| Indicator | Per 1 serving |
|---|---|
| Calories | ≈ 370 kcal |
| Protein | ≈ 7 g |
| Fat | ≈ 25 g |
| Carbohydrates | ≈ 25 g |
| Fiber | ≈ 7 g |
| Sugar | ≈ 16 g |
| Sodium | ≈ 580 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Greens: arugula, spinach, romaine, or a mix all work well. The leaves should be dry so the dressing coats them evenly.
- Beets: use ready-cooked or roasted beets. If they are very juicy, pat the wedges dry with paper towels so they do not stain the greens too much.
- Nuts: walnuts can easily be swapped for hazelnuts, almonds, or pistachios. Toasting deepens the flavor and adds crunch.
- Acidity: if the persimmons are very sweet, add another 1/2 tbsp lemon juice for balance.
- Without onion: replace the red onion with scallions or chives for a milder flavor.
Frequently asked questions
Can I replace feta with another cheese?
Yes, soft brined cheese, ricotta salata, goat cheese, or even mozzarella all work well. Choose a moderately salty cheese so it does not overpower the persimmon.
How should I prepare the beets for salad?
Use already cooked or roasted beets: peel them, let them cool, and cut into wedges or cubes. Roasting gives the flavor a deeper, sweeter edge.
What if the persimmon is astringent?
Choose a non-astringent variety, such as Sharon, or wait until fully ripe: the flesh should be soft and sweet. You can also drizzle the sliced persimmon with a few drops of lemon juice.