Easy Persimmons, Walnuts, and Kale Salad: Healthy & Delicious
This salad is a little bit Persian nostalgia, a little bit Asian inspiration, and a whole lot of flavour. I grew up eating persimmons at my grandmother’s house in Iran—sweet, soft, and always in season when the air turned crisp. This recipe takes that familiar fruit and gives it a fresh spin, pairing it with kale, roasted walnuts, and a tangy yuzu-sesame dressing that brings everything to life.
It’s a versatile dish that works in all kinds of meals. I love serving it with baked salmon—simple, clean, and perfect with the citrusy dressing. It also holds its own alongside traditional autumn dishes like Fesenjoon or Chicken Shekampoor, where the sweet and tangy notes complement deeper, richer flavours.
Whether you’re making it for a light lunch or using it as a colourful side, this salad delivers. It’s full of texture—crunchy, chewy, creamy—and it brings both flavour and heart to the table.
And if you’re usually on the fence about kale, this might be your turning point. The key? A good olive oil massage. Trust me.
Ingredients Used For Persimmons, Walnuts, and Kale Salad
Salad:
Kale: A sturdy, nutrient-dense base that holds up well with dressing. Massaging softens the texture.
Olive Oil & Himalayan Salt: Used to massage and tenderize the kale while seasoning it.
Persimmons: Brings natural sweetness and seasonal character. Fuyu persimmons work best here.
Goji Berries: Adds chewiness and a mild tart flavour.
Parmesan Cheese: Provides a salty, umami contrast to the sweetness of the fruit.
Roasted Walnuts: Adds crunch and a toasty, nutty depth.
Dried Cranberries: Offers sweetness and texture to complement the persimmons.
Black Pepper: Rounds out the seasoning and enhances the salad’s balance.
Dressing:
Shallot: Sharp and aromatic, forms the flavour base.
Rice Vinegar: Light acidity to balance the sweetness.
Yuzu Juice: A citrusy, floral note that lifts the entire dish.
Honey: Softens the acidity and ties in with the persimmons.
Dijon Mustard: Helps emulsify the dressing and adds mild sharpness.
Sesame Oil: Nutty, roasted flavour that adds depth.
Olive Oil: Smooths and balances the dressing.
Alternative Ingredients
Persimmons: Try thinly sliced apples, pears, or mango if persimmons aren’t available.
Kale: Baby spinach or arugula for a softer green.
Walnuts: Swap with pecans, almonds, or sunflower seeds.
Yuzu Juice: Substitute with a mix of lemon and lime juice if unavailable.
Goji Berries: Use golden raisins or chopped dried apricots.
Preparation Tips For Persimmons, Walnuts, and Kale Salad
- Massage kale thoroughly—this step matters. It breaks down the fibrous texture and makes it more palatable.
- Slice persimmons thin for better distribution and texture.
- Use a jar with a tight lid to shake and emulsify the dressing quickly.
- Toast walnuts yourself for more flavour if using raw ones.
Serving Tips For Persimmons, Walnuts, and Kale Salad
- Serve immediately after tossing with dressing to keep texture vibrant.
- Top with extra Parmesan or add grilled chicken or tofu for a complete meal.
- Great as a side for grilled meats or rice dishes with Middle Eastern or Asian flavours.
Storage Tips
Undressed salad: Store in the fridge in an airtight container for up to 2 days.
Dressing: Keep refrigerated in a sealed jar for up to 5 days. Shake before using.
Dressed salad: Best eaten fresh. If storing leftovers, expect softened texture after refrigeration.
Persimmons, Walnuts, and Kale Salad
Ingredients
Salad:
- 1 tbsp olive oil
- 250g kale, de-stemmed and finely chopped
- pinch of Himalayan salt
- 2 persimmons, thinly sliced or matchstick cut
- 2 tbsp goji berries
- ¼ cup parmesan cheese, grated
- ⅓ cup roasted walnuts, roughly chopped
- ¼ cup cranberries, dried
- black pepper, freshly ground
Dressing:
- 6 pcs minced shallot, about 1 medium shallot
- 2 tbsp + 1 tsp rice vinegar
- 2 tbsp yuzu juice
- 2 tsp honey
- 1 tsp Dijon mustard
- 2 tbsp sesame oil
- ½ cup olive oil
Instructions
- In a large bowl, massage the kale with olive oil and a pinch of Himalayan salt for about 3 minutes to tenderise the leaves.
- Add the persimmons, goji berries, Parmesan cheese, walnuts, and dried cranberries to the kale. Season with freshly ground black pepper. Toss gently to combine and set aside.
- For the dressing, combine the minced shallot, rice vinegar, yuzu juice, honey, Dijon mustard, sesame oil, and olive oil in a jar. Seal and shake until the dressing is fully emulsified.
- Drizzle the dressing over the salad, toss well, and adjust seasoning with salt and pepper if needed. Serve immediately.
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Spes Lunae
What a beautiful celebration of seasonal ingredients and cultural memories! The blend of Persian nostalgia with Asian-inspired flavors is so unique, and the textures in this salad sound amazing—especially with the massaged kale, juicy persimmons, and roasted walnuts. The yuzu-sesame dressing really takes it to another level. I can already imagine how well this pairs with grilled salmon or a rich stew. Definitely saving this to make soon!