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Festive Salad with Dates, Persimmons and Walnuts

Here's a pretty and delicious salad to brighten up the winter months.

The persimmon in this recipe is the Fuyu variety, which is rounded like an apple. Look for fruit with a bright orange or red-orange color and firm, crisp texture; that means it's ripe, sweet and delicious!

4 Servings


1 Tbsp

sherry vinegar

¼ tsp


½ tsp

Dijon mustard

¼ cup

good-quality walnut oil

5 oz

Earthbound Farm Organic Petite Lettuce Leaves or Spring Mix


ripe Fuyu persimmons (peeled and cut crosswise into thin disks)

¼ cup

toasted walnuts


Earthbound Farm Organic Dates (cut lengthwise into 1/4-inch slivers)

Sea salt


To make the vinaigrette, combine the vinegar, salt, mustard, and walnut oil in a small glass jar with a lid and shake vigorously to combine. Let the dressing sit at room temperature for at least 30 minutes before using. The vinaigrette may be made in advance and kept refrigerated for up to 3 weeks.

Place the greens in a medium-size bowl and toss with half of the vinaigrette to coat the leaves. Taste and add more dressing as desired. Divide the greens among 4 plates. Top each serving with some of the persimmon slices, walnuts, and dates. Lightly sprinkle a pinch of sea salt atop each salad and serve immediately.



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