Persimmon and Blue Cheese Salad With Walnuts

persimmon-blue-cheese-salad Yunhee Kim


  • Vinaigrette
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons orange juice
  • 1/2 teaspoon sugar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Salad
  • 4 cups seasonal spring mix salad greens
  • 2 small ripe Fuyu persimmons, each cut into 6 wedges
  • 1 cup crumbled blue cheese (4 ounces)
  • 1/4 cup walnuts
  • 1/4 cup pomegranate seeds


  1. For the dressing, combine the first 4 ingredients (through sugar) in a medium bowl, and mix well. Whisk in the oil slowly. Add the lemon zest, salt, and pepper; mix well.

  2. Divide the greens equally onto 4 plates, and distribute equal portions of the persimmon wedges, blue cheese, walnuts, and pomegranate seeds.

  3. Drizzle with the vinaigrette, and serve.

  • Prep Time:

  • For a salad packed with nutrition and great flavors, this recipe featuring persimmons, walnuts, and a fresh vinaigrette is the way to go. Brighten up those dreary winter days with this colorful salad that features flavorful persimmons and tangy blue cheese. Persimmons are a great source of vitamin A, and their red pigment, lycopene, is a powerful antioxidant that helps prevent heart disease. Walnuts add a tasty crunch—not to mention heart-healthy omega-3s. Pomegranate seeds provide an antioxidant boost.
  • Yield: Makes 4 servings (serving size: about 1 1/2 cups salad and 2 tablespoons dressing)

Nutritional Information

Calories per serving: 326
Fat per serving: 23g
Saturated fat per serving: 7g
Monounsaturated fat per serving: 10g
Polyunsaturated fat per serving: 5g
Protein per serving: 9g
Carbohydrate per serving: 25g
Fiber per serving: 5g
Cholesterol per serving: 21mg
Iron per serving: 2mg
Sodium per serving: 503mg
Calcium per serving: 198mg