Call Today! 1-855-498-2633 (TTY 711) | Se Habla Español 

Call Today! 1-855-498-2633 (TTY 711)
Se Habla Español

Salad with Persimmons and Beetroot Dressing

Looking for a festive fall salad to add to your next family gathering? Look no further! This salad with persimmons and beetroot dressing is sure to be a crowd favorite. This salad is full of crunch from the persimmons and almonds and has a flavorful beet dressing.



  1. Remove the stem and leaves (calyx) of the fuyu persimmon and discard.
  2. Peel them. Cut one persimmon into 8 wedges and slice the other into large wheels.
  3. In a medium mixing bowl, add the mixed leaves, 1 tsp of olive oil, salt and pepper to taste and massage the leaves gently.
  4. In a small fry pan, dry toast the almond flakes for 2 minutes. Toss as you go, so they don’t just burn on one side.
  5. Cut the apple in half and slice thinly. Keep it intact.
  6. Cut dried apricot into small bites.

How to Make the Beetroot Dressing:

  1. Bring a small saucepan of water to the boil. Add the large beetroot and boil for 20-25 minutes until soft. Remove, peel and cut into small pieces.
  2. Using a hand blender, blitz the beetroot, juice of ½ lemon, 2 tbsp olive oil, pomegranate molasses, red wine vinegar and some salt to taste.
  3. Pour beetroot salad dressing into a small bottle or nice bowl. The dressing is to be added by your guests when they have served themselves some salad.
Skip to content