Spiraled Carrot Salad with Persimmon Vinaigrette
October 5, 2026 · Recipe by The Feedfeed
CSA carrots spiralized or grated, tossed with beet, microgreens, toasted pepitas, and a blender vinaigrette of ripe persimmon, shallot, and thyme — from The Feedfeed.
This is The Feedfeed’s spiraled carrot salad — a late lunch built around CSA carrots, a ripe persimmon blender vinaigrette, beet, mixed microgreens, and toasted pepitas. Use Fuyu persimmons when they are very ripe and sweet so the dressing is silky, not tannic.
CSA tips: No spiralizer? A peeler for ribbons or the large holes of a box grater works. Wear gloves if you grate red beets. Hachiya persimmons need to be fully jelly-soft before blending. Leftover vinaigrette keeps a few days in the fridge; shake before using. For another raw carrot salad, see Radish, Carrot & Cilantro Salad; for more beet, Beet, Arugula & Citrus Salad.
Spiraled Carrot Salad with Persimmon Vinaigrette
Ripe persimmon blended with shallot, apple cider vinegar, Dijon, olive oil, and thyme. Toss over spiralized carrots, grated beet, and mixed microgreens; finish with toasted pepitas. From The Feedfeed (@thefeedfeed).
Ingredients
- 1 very ripe persimmon, peeled
- 1 shallot, small diced
- 4 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- 1 tablespoon fresh thyme leaves
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon sea salt
- 4–6 medium carrots, spiralized or coarsely grated
- 1–2 small beets, peeled and grated or spiralized
- A handful of mixed microgreens (broccoli microgreens if you have them)
- Toasted pepitas, for topping
Method
- Add the persimmon, shallot, vinegar, Dijon, olive oil, thyme, pepper, and salt to a blender. Purée until smooth.
- Pile the carrots, beets, and microgreens in a large bowl. Toss with enough vinaigrette to coat.
- Top with toasted pepitas (or another seed or nut) and serve.
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