Fall Greens Persimmon Salad

Photo: Annabelle Breakey; Styling: Emma Star Jensen

Persimmons' sweetness rounds out the slightly bitter greens, salty blue cheese, and citrusy dressing in this salad. Meyer lemon, diced peel and all, provides bursts of flavor; if you can't find it, use regular lemon and a touch more honey.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 56%
  • Protein: 4.9g
  • Fat: 15g
  • Saturated fat: 4.1g
  • Carbohydrate: 24g
  • Fiber: 4.1g
  • Sodium: 306mg
  • Cholesterol: 13mg


  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons finely diced seeded Meyer lemon (with peel)
  • 1 tablespoon honey
  • 2 teaspoons Meyer lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups thinly sliced radicchio
  • 1 bunch (6 oz.) arugula, stem ends trimmed, or 2 qts. loosely packed baby arugula
  • 2 firm-ripe to soft-ripe Fuyu persimmons, cored and sliced into half-rounds
  • 2 ounces Stilton or other blue cheese, cut into small slices (1/2 cup)


  1. Whisk oil, diced lemon, honey, lemon juice, salt, and pepper in a large bowl. Add remaining ingredients except cheese and toss gently to coat. Divide among plates and set cheese on top.
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