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Fall Greens Persimmon Salad





Total Time
20 mins

Persimmons’ sweetness rounds out the slightly bitter greens, salty blue cheese, and citrusy dressing in this salad. Meyer lemon, diced peel and all, provides bursts of flavor; if you can’t find it, use regular lemon and a touch more honey.

Fall Greens Persimmon Salad




Photo: Annabelle Breakey; Styling: Emma Star Jensen
 3 tablespoons extra-virgin olive oil
 2 tablespoons finely diced seeded Meyer lemon (with peel)
 1 tablespoon honey
 2 teaspoons Meyer lemon juice
 1/4 teaspoon kosher salt
 1/4 teaspoon pepper
 1 1/2 cups thinly sliced radicchio
 1 bunch (6 oz.) arugula, stem ends trimmed, or 2 qts. loosely packed baby arugula
 2 firm-ripe to soft-ripe Fuyu persimmons, cored and sliced into half-rounds
 2 ounces Stilton or other blue cheese, cut into small slices (1/2 cup)
1

Whisk oil, diced lemon, honey, lemon juice, salt, and pepper in a large bowl. Add remaining ingredients except cheese and toss gently to coat. Divide among plates and set cheese on top.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories232
% Daily Value *
Total Fat 15g20%

Saturated Fat 4.1g21%
Cholesterol 13mg5%
Sodium 306mg14%
Total Carbohydrate 24g9%

Dietary Fiber 4.1g15%
Protein 4.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.