Persimmon Rocket Salad Recipe – Cranberry & Peanut Crunch

Last Updated on 4 months by Neha Deshmukh

Persimmon Rocket Salad Recipe – Cranberry & Peanut Crunch

Hey everyone! If you’re anything like me, you’re always on the lookout for fresh, vibrant salads that are a little bit different. This Persimmon Rocket Salad is exactly that. It’s a delightful mix of sweet, peppery, and crunchy – and it comes together in just 5 minutes! I first made this when persimmons were in season and I had a bunch sitting on my counter, begging to be used. It’s become a regular in my autumn and winter kitchen.

Why You’ll Love This Recipe

This salad isn’t just quick and easy; it’s a flavour explosion! The sweetness of the persimmon pairs beautifully with the peppery rocket (arugula), and the cranberries and peanuts add a wonderful texture. It’s a light yet satisfying dish, perfect as a side or even a light lunch. Plus, it’s visually stunning – those bright orange persimmons really pop!

Ingredients

Here’s what you’ll need to whip up this delicious salad:

• 2 ripe persimmons, chopped
• 2-3 cups rocket leaves (arugula), washed and drained (about 60-90g)
• 2 tbsp dried cranberries
• 2 tbsp roasted peanuts
• 1 tbsp olive oil (about 15ml)
• 1 tbsp apple cider vinegar (about 15ml)
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Persimmons: These are peak season in the fall and winter. You’ll want to use either Fuyu or Hachiya persimmons. Fuyu persimmons are non-astringent, meaning you can eat them while they’re still firm – like an apple! Hachiya persimmons need to be incredibly ripe and almost jelly-like before they’re palatable. For this salad, Fuyu is my preference because of the lovely crunch.
• Olive Oil: A good quality extra virgin olive oil really shines in a simple salad like this. It adds so much flavour!
• Nuts: I love roasted peanuts for the salty crunch, but feel free to swap them out for walnuts, pecans, or even almonds. Just make sure they’re roasted for the best flavour.
• Rocket (Arugula): If you’re not a fan of rocket, spinach or mixed greens work well too, though the peppery bite won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking! It’s more like assembling really, it’s that easy.

1. In a large mixing bowl, combine the rocket leaves, chopped persimmons, dried cranberries, and roasted peanuts.
2. Drizzle with olive oil and apple cider vinegar.
3. Gently toss everything together until the leaves are lightly coated. You don’t want to bruise the rocket!
4. Season with salt and pepper to taste. Give it another gentle toss.
5. Divide the persimmon slices between two serving plates.
6. Top each plate with the dressed rocket leaves mixture.
7. Serve immediately and enjoy!

Expert Tips

A few little things I’ve learned over the years:

• Don’t overdress the salad! A light coating of oil and vinegar is all you need.
• Taste as you go! Adjust the salt and pepper to your liking.
• For extra flavour, lightly toast the peanuts in a dry pan before adding them to the salad.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Nut-Free Adaptation: Simply omit the peanuts. Sunflower seeds or pumpkin seeds would be a great crunchy substitute.
• Spice Level: Add a pinch of red chili flakes to the dressing for a little kick. My friend, Priya, loves this!
• Autumn/Winter Festival Adaptation: Add crumbled goat cheese or feta for a richer, more festive salad. A sprinkle of pomegranate seeds also adds a beautiful touch.

Serving Suggestions

This salad is fantastic on its own, or as a side dish with:

• Grilled chicken or fish
• Roasted vegetables
• A hearty soup
• A cheese and charcuterie board

Storage Instructions

This salad is best served immediately. The rocket will wilt and the persimmons will soften if you let it sit for too long. However, you can prep the ingredients ahead of time. Chop the persimmons and store them in an airtight container in the fridge for up to a day. Keep the rocket dry and store it separately. Assemble the salad just before serving.

FAQs

Let’s answer some common questions!

• Is this salad best served immediately? Yes, absolutely! It’s at its freshest and crunchiest right after it’s made.
• Can I use other types of nuts? Definitely! Walnuts, pecans, and almonds all work beautifully.
• What if I don’t have apple cider vinegar? You can substitute with red wine vinegar or lemon juice.
• Can I prepare the persimmons ahead of time? Yes, you can chop them and store them in the fridge for up to a day.
• What kind of persimmons work best in this salad? Fuyu persimmons are ideal because of their firm texture, but ripe Hachiya persimmons can also be used if they are very soft.

Enjoy this vibrant and delicious salad! I hope it brightens up your day as much as it brightens up mine. Let me know what you think in the comments below!