Persimmon Salad With Glazed Walnuts and Feta

Updated Oct. 7, 2025

Time Overview

• Total Time: 25 minutes

• Prep Time: 10 minutes

• Cook Time: 15 minutes

Ingredients

For the Dressing

• 1 small shallot, finely chopped

• 1 tablespoon red wine vinegar

• 1 tablespoon balsamic vinegar

• 1 tablespoon lemon juice

• Pinch of salt and freshly ground black pepper

• 1 tablespoon walnut oil

• 1 tablespoon extra-virgin olive oil

For the Glazed Walnuts

• 2 tablespoons salted butter

• 2 tablespoons sugar

• 1½ cups walnut halves

• Pinch of salt

• Pinch of cayenne pepper

For the Salad

• 4 medium Fuyu persimmons, peeled and cut into ⅛-inch thick slices (or substitute local plums/apricots if unavailable)

• 1 medium head radicchio, leaves torn into 1-inch-wide strips

• 1 small head escarole or Castelfranco chicory, leaves torn into 1-inch-wide strips

• 2 ounces (½ cup) crumbled feta cheese (e.g., Valbreso brand)

Instructions

Step 1: Prepare the Dressing

1. In a small bowl, combine the chopped shallot, red wine vinegar, balsamic vinegar, and lemon juice. Let marinate for 10 minutes to allow the shallot to soften and release its subtle flavor.

2. After marinating, season with a pinch of salt and pepper. Slowly whisk in the walnut oil and olive oil to emulsify the dressing, creating a smooth, balanced base. Taste and adjust acidity if needed (e.g., add a pinch of sugar to counter tartness, as suggested by users).

Step 2: Make the Glazed Walnuts

1. Heat a non-stick skillet over medium-high heat. Add the butter and melt completely (avoid letting it brown or smoke).

2. Once the butter is foamy and translucent, add the sugar and walnut halves. Stir constantly for 5 minutes, until the sugar caramelizes into a glossy amber coating and the walnuts develop a toasty aroma. Watch closely to prevent burning—sugar can crystallize or darken quickly.

3. Remove from heat, sprinkle with salt and cayenne, then toss to coat. Spread the walnuts on a plate to cool; they will harden slightly as they cool, resulting in a crisp, caramelized texture.

Step 3: Assemble the Salad

1. In a large salad bowl, arrange the persimmon slices in a single layer. Drizzle with the dressing and toss gently to coat the persimmons evenly, ensuring the sweet fruit absorbs the dressing’s acidity.

2. Add torn radicchio and chicory, tossing lightly to avoid bruising the tender greens. The bitter notes of these vegetables will balance the persimmon’s sweetness.

3. Crumble the feta cheese over the top, distributing it evenly for a creamy contrast. Finally, sprinkle the cooled glazed walnuts last to preserve their crispness, adding a crunchy texture and nutty depth. Serve immediately.

User Feedback

Tips and Adjustments

• "Scaled back by half for a couple’s dinner; swapped Fuyu persimmons for local Bartlett plums. Added a pinch of sugar to the dressing for balance. Reduced butter in walnuts to avoid greasiness—result was crispy, caramelized nuts!"

• "Added 1 tablespoon honey to the dressing to mellow tartness; skipped lemon juice, using extra balsamic instead. Perfect for early fall!"

• "No persimmons in Phoenix? Substituted plumcots—sweet and tangy, just like persimmon. A vibrant swap!"

• "Added pomegranate seeds for a pop of color and brightness; the three-acid dressing (vinegars + persimmon juice) is a winner!"

• "Complimented a Thanksgiving potluck—sweet persimmon, bitter greens, salty feta, and crispy walnuts. Leftover walnuts made a great snack!"

Recipe adapted for clarity with user feedback incorporated for optimal flavor and texture.