Persimmon Pear Salad

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple to put together yet feels special enough for a dinner party. The persimmons and pear bring natural sweetness, while the kale holds up well to the dressing. The goat cheese adds creaminess, and the almonds and pepitas give the perfect crunch. It’s balanced, refreshing, and satisfying all at once.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 bunch Lacinato kale
3 Fuyu persimmons
1 Red Anjou pear or other pear of choice
3 ounces crumbled goat cheese
2 tablespoons slivered almonds
2 tablespoons pepitas
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon sea salt
½ teaspoon ground black pepper

Directions

1. I start by washing and drying the kale, then removing the tough stems. I slice the leaves into thin ribbons and place them in a large bowl.
2. I drizzle the kale with a bit of olive oil and a pinch of salt, then massage it gently for 2–3 minutes until it softens.
3. I slice the persimmons into thin wedges and the pear into thin slices.
4. I add the persimmons, pear, goat cheese, almonds, and pepitas to the bowl of kale.
5. In a small bowl, I whisk together the olive oil, red wine vinegar, sea salt, and black pepper.
6. I pour the dressing over the salad and toss everything together until well combined.

Servings and Timing

This salad makes about 4 servings. It usually takes me 15 minutes to prepare from start to finish, making it a quick and easy side dish or light main course.

Variations

Sometimes I swap the goat cheese for blue cheese or feta for a stronger flavor. If I want extra crunch, I add pomegranate seeds or sunflower seeds. For a sweeter dressing, I whisk in a teaspoon of honey or maple syrup.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. Since kale is sturdy, it holds up better than most greens once dressed, but the fruit may soften. I don’t reheat this salad it’s best served cold or at room temperature.

FAQs

Can I use Hachiya persimmons instead of Fuyu?

No, I prefer Fuyu persimmons for this salad because they are firm and sweet when eaten raw, while Hachiya persimmons need to be very soft before eating.

Do I have to massage the kale?

Yes, I always massage the kale because it helps soften the leaves and makes them less bitter.

Can I use a different type of pear?

Yes, I often use Bartlett or Bosc pears if I don’t have Red Anjou.

What can I use instead of goat cheese?

I sometimes substitute feta, blue cheese, or even shaved Parmesan.

Can I make this salad ahead of time?

Yes, I prepare the kale and dressing ahead but add the fruit and cheese just before serving so everything stays fresh.

How do I toast the almonds and pepitas?

I place them in a dry skillet over medium heat for 3–4 minutes, stirring often, until golden and fragrant.

Is there a way to make this vegan?

Yes, I simply leave out the goat cheese or use a plant-based alternative.

Can I use another vinegar instead of red wine vinegar?

Yes, I like using apple cider vinegar or balsamic vinegar for a slightly different flavor.

How do I keep the pear from browning?

I toss the slices with a little lemon juice before adding them to the salad.

Can I add protein to make it a full meal?

Yes, I often add grilled chicken, shrimp, or chickpeas to turn it into a more filling main dish.

Conclusion

I love making persimmon pear salad because it brings together fresh fruit, hearty greens, and rich flavors in a way that feels both seasonal and elegant. It’s quick to prepare, versatile, and always a hit at the table.

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