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A colorful, seasonal salad perfect for cool weather.
Course: Salad
Keyword: persimmon, salad
Servings: 4 -5 servings
Author: Jenni Dye


  • 3 fuyu persimmons cored and thinly sliced
  • 4 cups lettuce greens torn into bite-size pieces
  • 3 tablespoons apple cider vinegar
  • 5 tablespoons extra-virgin olive oil
  • ΒΌ cup pistachios chopped
  • 1 teaspoon ground pepper


  • Place sliced persimmons and torn lettuce into a salad bowl. Dress with vinegar and oil. Sprinkle with chopped pistachios. Season with pepper. Mix until well combined. Serve.