Wild Greens Salad With Persimmons and Hickory Nuts

Wild Greens Salad With Persimmons and Hickory Nuts

Published: Nov. 7, 2025

Total Time: 15 minutes | Prep Time: 5 minutes | Cook Time: 10 minutes

Ingredients

Foraged Greens & Fresh Produce

• 8 cups (~4 oz) loosely packed wild greens (see Pro Tip for seasonal varieties)

• ½ cup diced fresh persimmon (preferably North American Fuyu/Hachiya, late fall season) or 2 oz dried persimmons (rehydrated)

Nut & Seed Toppings

• ½ cup hickory nut or pecan pieces

Herbs & Aromatics

• ¼ cup torn tender mountain mint or bright green mint leaves

• 2 tbsp thinly sliced white parts of ramps, wild onion, or scallion

Seasonings & Dressings

• 1 tbsp apple cider vinegar

• 1 tsp pure maple syrup

• ¼ cup sunflower oil or neutral oil (e.g., canola, avocado)

• Sea salt (to taste)

• Ground sumac (to taste)

Preparation

Step 1: Toast the Hickory Nuts

Heat a large, non-stick skillet over medium heat. Spread the nuts in a single, even layer to ensure uniform toasting. Toast for 3–5 minutes, stirring every 1 minute with a heat-resistant spatula, until fragrant and lightly golden (avoid over-toasting, as this can cause bitterness). Transfer immediately to a clean plate and season with a pinch of sea salt and a light sprinkle of ground sumac while warm.

Step 2: Prepare Persimmons

• Fresh persimmons: Wash thoroughly, remove stems and seeds, then dice into ½-inch pieces (discard soft, overly ripe pulp if necessary).

• Dried persimmons: Bring 1 cup water to a boil in a small saucepan. Add dried persimmons, remove from heat, and let rehydrate for 10 minutes. Drain, then dice into bite-sized pieces (ensure minimal moisture to prevent salad sogginess).

Step 3: Assemble the Salad & Dressing

• In a large mixing bowl, combine apple cider vinegar and maple syrup. Whisk vigorously for 30 seconds until smooth and emulsified (this step ensures the dressing base is well-integrated).

• Add the wild greens, torn mint, and sliced white ramps/scallions. Toss gently with hands or salad tongs to coat lightly (avoid bruising tender leaves).

• Slowly drizzle in sunflower oil while tossing, ensuring even coverage. Fold in toasted nuts and diced persimmons, then taste and adjust seasoning with sea salt and additional sumac (sumac adds subtle citrus brightness).

Pro Tip for Foraging

• Spring: Dandelion (mild bitterness, vitamin A-rich), plantain (broad leaves, soothing fiber), chickweed (small, succulent), sochan (mild, earthy).

• Summer/Fall: Purslane (succulent, mucilaginous), lamb’s quarters (pale green, nutty), or reusing plantain (common in disturbed soils).

• Substitute: 4 cups grocery-store arugula or mixed greens work beautifully, retaining the recipe’s balance of textures and flavors.

Comments

@Atje “They paved paradise and put in a parking lot.” (A quote from Joni Mitchell) – I’m 48 and live in metro Atlanta. As a child, we foraged persimmons/plums in unused lots; where did the trees go? Did pesticides or urban development eliminate them?

@Atje “Come to California!” A neighbor gifted me two bags of persimmons (squirrel-nibbled, but I love them). Empty lots are rare here, but wild persimmon groves still thrive in coastal areas.

@Northern California Forager “Thank you for featuring foraged greens! We use miner’s lettuce, chickweed, and mustard in winter after rain.” This recipe is now on our Xmas Eve menu.

@Greek Home Cook “Counter-seasonal in Greece, but persimmons are in markets. Substituted mixed greens—still 5 stars!”

Private Notes

This salad balances earthy foraged greens with the sweet-tart contrast of persimmons and toasted nuts, perfect for fall’s harvest season.