Persimmon Salad with Honey Pistachios and Blue Cheese
October 27, 2026
Sliced Fuyu persimmons over mixed greens with honey-tossed pistachios, crumbled blue cheese, and a lemon-honey vinaigrette.
Fuyu persimmons eat like a crisp apple: slice them, do not wait until they collapse. The salad is sweet fruit, salty cheese, and a little heat on the nuts. For persimmon in a blender dressing instead, see Spiraled Carrot Salad with Persimmon Vinaigrette. Another fall fruit-and-greens plate: Arugula, Apple & Avocado Salad.
CSA tips: Use Fuyu (squat, tomato-shaped), not Hachiya — Hachiya is astringent until fully jelly-soft and will not slice for a salad. Skin is edible; peel if it feels thick. Goat cheese or feta if blue cheese is too sharp. Dressing keeps a few days in the fridge; assemble the salad just before serving so the greens stay crisp. Dried cranberries or pomegranate seeds are optional extras if you have them.
Persimmon Salad with Honey Pistachios and Blue Cheese
Firm Fuyu persimmons sliced over greens, with salty blue cheese and pistachios warmed in a skillet and coated in honey. Dress with lemon, olive oil, and a little more honey.
Ingredients
- 2 firm-ripe Fuyu persimmons, peeled if you like, thinly sliced
- 5–6 ounces mixed baby greens, washed and dried
- ¼ small red onion, very thinly sliced
- ⅓ cup crumbled blue cheese (or feta)
- ⅓ cup roasted salted pistachios
- 2 teaspoons honey, plus more for the nuts
- Pinch of cayenne (optional)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- Kosher salt and black pepper
Method
- Whisk the olive oil, lemon juice, Dijon, 2 teaspoons honey, a pinch of salt, and pepper. Taste; it should be bright, not heavy.
- Warm a dry skillet over medium heat. Toast the pistachios 1–2 minutes until fragrant. Off the heat, drizzle with honey and a pinch of cayenne if using; toss so they are sticky, not soupy. Cool a minute so they do not wilt the greens.
- In a wide bowl, combine the greens, onion, persimmon, and most of the blue cheese. Toss with enough dressing to coat.
- Scatter the honey pistachios and remaining cheese on top. Serve right away.
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