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Fall Harvest Garden Salad with Persimmons

A bright, earthy, sweet-meets-savory salad celebrating everything that makes fall gardening magical - crisp greens, juicy persimmons, roasted roots, and herbs straight from the garden.
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Course Salad
Servings 4

Ingredients
  

From the Garden (if you grow them!)

  • 2 ripe persimmons (fuyu works best) sliced
  • 4 cups mixed fall greens (kale, arugula, spinach, or lettuce)
  • 1 cup roasted beets, or carrots diced
  • 1/2 cup pomegranate seeds or diced apples
  • 1/2 cup toasted nuts (walnuts, pecans, or pumpkin seeds)
  • 1/4 cup fresh herbs (mint, parsley, thyme or basil)

Optional Add-Ons

  • crumbled goat cheese or feta
  • thinly sliced red onion
  • Roasted sweet potato cubes
  • A handful of cooked quinoa for protein

Citrus-Honey Herb Dressing

  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar or lemon juice
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • pinch salt & pepper
  • finely chopped thyme or rosemary

Instructions
 

  • Prepare Your Fall Produce
    Wash and dry your greens.
    Slice persimmons into thin rounds or wedges.
    If using root veggies, roast them at 400°F with olive oil, salt, and pepper for ~20–25 minutes.
  • Build the Salad
    In a large bowl:
    Layer greens.
    Add persimmons, roasted veggies, pomegranate seeds/apples, nuts, and herbs.
    If adding cheese or quinoa, sprinkle over the top.
  • Dress & Toss
    Drizzle with the citrus-honey dressing.
    Toss gently so the persimmons stay intact.
  • Finish
    Top with a little extra mint, nuts, or pomegranate seeds for color and crunch.

Notes

Garden-Grown Variations

  • Add kale for a nutrient-dense version—massage it first with a little olive oil.
  • Swap persimmons for pears if your garden neighbors grow them.
  • Use roasted pumpkin instead of beets for a richer fall flavor.
  • Add freshly harvested radishes for peppery snap.