Winter Persimmon Salad


My little Italian grandmother (my dad's mom, who was born and raised in Florence) has a persimmon tree in her backyard. Before I moved to New York, her persimmon tree was really my only access to persimmons. Because of that, every time I see them in the grocery stores up here, I feel a little nostalgic, and I get warm fuzzies in my heart. 


I love persimmons. They're soft, sweet, and absolutely delicious. And, you now know, they remind me of home. 


The crate of persimmons caught my eye this past week - probably because I was missing home and feeling a little sad about not being able to go home for Christmas. With just a little bit of improvisation, I created a delightfully light and tasty salad that I'd like to share with y'all. 



  • 1 cup arugula (you could also use spinach, if you prefer)
  • 1 shallot, thinly sliced
  • 1 tsp honey dijon mustard
  • 1 tbsp fresh lemon juice
  • 12 unsalted raw almonds, diced
  • 1/2 persimmon, sliced
  • A pinch of salt
  • A pinch of freshly ground black pepper


  1. Put the arugula in a bowl
  2. In a separate bowl, whisk together the lemon juice, mustard, salt, and pepper until combined
  3. Add the sliced shallot to the dressing and mix until coated
  4. Add dressing to arugula and mix 
  5. Top with almonds and persimmon

That's it! Such a simple and yummy salad. I like to pair it with a couple ounces of grilled chicken to create a nutrient rich meal with a great amount of protein, carbs, and fats.