Some salads are an afterthought. This one steals the show. Sweet persimmon, salty feta, toasted walnuts, and jewel-bright pomegranate arils get piled onto hearty kale, then tossed in a poppyseed vinaigrette you can whisk together in about three minutes. It looks like you fussed. You didn’t. This Kale and Persimmon Salad tastes like a Golden State fall in every bite.

The real star here is the persimmon, specifically the Fuyu, the kind you can slice and eat while it’s still firm. That detail matters more than you’d think, because not every persimmon is ready to go the moment you bring it home. So before you hit the market, here’s a quick rundown on the two varieties you’ll see most.

Persimmons: Fuyu vs. Hachiya

Drive through California in late fall, and you’ll spot them: bare branches hung with glowing orange fruit, like ornaments. Persimmons are one of the Golden State’s great cool-weather treats, but they don’t all play by the same rules. Grab the wrong one at the wrong moment, and you’ll know it instantly. Most persimmons grown in California fall into two camps, Fuyu and Hachiya, and knowing the difference matters.

The tartness of the Feta cheese and the crunch of the walnuts help offset the mild sweetness of the persimmon.  A poppyseed vinaigrette kisses every nook and cranny of the kale, then pomegranate arils top it off. It’s absolutely scrumptious!

Let’s Make This Persimmon Salad!

Start with a big bed of fresh kale. It’s in season across California right now, so you’ll find it piled high at the grocery store and the farmers market. Layer on thin slices of Fuyu persimmon, then scatter crumbled feta and chopped walnuts over the top. Finish with a generous handful of pomegranate arils for color and a little tart pop.

The dressing takes about three minutes, tops. Whisk together California extra virgin olive oil, golden balsamic, fresh lemon juice, poppy seeds, salt and pepper, then pour it over the salad and toss. Don’t be shy. Kale is sturdy stuff, and it needs a good toss to pull that vinaigrette into every curl and crevice, so this is one salad you’ll want to dress before it hits the table. You can even dress it up to an hour ahead. Just hold the walnuts until right before serving so they keep their crunch. Then set it out and watch it disappear.

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