Autumn Salad​ Recipe

Toast walnuts

Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Transfer to a plate to cool so they do not continue cooking in the hot pan.

Prepare persimmon and apples

If using Fuyu persimmon, remove top and slice 1 cup thinly (about 1 medium persimmon). For Hachiya, ensure fully ripe and spoon flesh or slice if firm. If using apple, core and thinly slice one small apple; toss apple slices immediately with a drizzle of vinegar from the vinaigrette to prevent browning if you are not tossing right away.

Prepare dates and pomegranate

Pit 6 Medjool dates and slice them lengthwise into strips. Remove pomegranate arils from 1 medium pomegranate (or use 1 cup pre-packaged) and set aside.

Assemble greens

Place 6 cups of mixed lettuce (baby greens, arugula, spinach) in a large salad bowl. Scatter the persimmon slices, date strips, pomegranate arils, and toasted walnuts evenly over the greens.

Add cheese

Crumble 3 ounces of chèvre over the top in even dollops. If you prefer smaller crumbles, break with your fingers or a fork.

Make the vinaigrette: In a small bowl or jar combine 3 tablespoons apple cider vinegar, 1 tablespoon minced shallot, 1 teaspoon Dijon mustard, and 1 tablespoon honey. Whisk or shake to combine until smooth.

Emulsify: Slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking (or pour oil into jar and shake vigorously) until the dressing emulsifies and thickens. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. If the vinaigrette is too sharp, add up to 1 teaspoon water to loosen and taste, adjusting salt, honey, or mustard as needed.

Finish and toss: Right before serving, drizzle about 3–4 tablespoons of the vinaigrette over the assembled salad (reserve extra dressing to serve at the table). Gently toss the salad using tongs to coat the leaves and distribute fruit and cheese. Taste and add more dressing if desired.

Serve: Transfer to a serving bowl or individual plates, garnish with any remaining pomegranate arils or walnut pieces, and serve immediately so persimmon and apple retain texture.