Persimmon and Spicy Pumpkin Seed Salad Recipe

Make this colorful Persimmon and Spicy Pumpkin Seed Salad recipe packed with vitamins A and C.

From "Salad Days"
September/October 2014

  • Fuyu persimmons give this seasonal salad bright color as well as superb flavor.
    Photo by Fotolia/cook_inspire

Fuyu persimmons add wonderful color and superb flavors to this salad. With its red-orange skin and flesh, the Fuyu persimmon resembles a tomato, but it tastes like a blend of papaya and mango with a hint of apricot. Persimmons provide a good source of vitamin A and vitamin C.

Featured seeds: pumpkin seeds

Persimmon and Spicy Pumpkin Seed Salad Recipe


• 2 cups pepitas (pumpkin seeds)
• 1/8 teaspoon olive oil
• 1/8 teaspoon sea salt
• 1/8 teaspoon chili powder
• 7 ounces arugula
• 4 ripe Fuyu persimmons
• 1/2 cup raw milk blue cheese, crumbled
• 1/2 cup dried cranberries


1. Prepare Pumpkin Seeds: Preheat oven to 275ºF. Place seeds in mixing bowl, and add 1/8 tsp. olive oil, 1/8 tsp. sea salt, and 1/2 tsp. chili powder. Toss together, and spread out on a shallow baking pan. Roast 30–40 minutes, until nuts are fragrant and lightly browned. Low and slow is the key to success for roasting nuts and seeds.

2. Prepare Vinaigrette: (recipe below)

3. Prepare Produce: Wash and dry the arugula. Wash the persimmons gently in cool water, trim off the tops, remove cores if necessary, and slice into wedges.

4. Assemble Salad: Arrange arugula on a pretty serving platter or in a large shallow bowl. Sprinkle with grated blue cheese, decorate with persimmons, and sprinkle with dried cranberries and spicy pepitas. Just before serving, drizzle with Chili Cranberry Vinaigrette.

Chili Cranberry Vinaigrette Recipe

• 3 tablespoons frozen cranberry juice concentrate
• 1/4 cup rice vinegar
• 1 teaspoon chili powder
• 1 teaspoon sweet onion, minced
• 1 teaspoon stone-ground mustard
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 cup buttery olive oil

1. Place all vinaigrette ingredients except oil in small blender and blend until smooth.

2. Pour into glass bowl, and slowly whisk in oil.

3. Pour dressing into glass jar or pitcher, and keep cool until ready to serve.

Keep it Fresh

Select persimmons that are brightly colored, smooth, and glossy. They should be plump and soft (not mushy). However, the Fuyu variety should be quite firm. Unripe persimmons may be put in a paper bag and kept at room temperature for 1–2 days. Once they are ripe, refrigerate your persimmons in a plastic bag for 3–5 days.

Learn more about nutritious seeds in How to Be a Seed Eater.

Excerpted with permission from Salad Days by Pam Powell.

Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds

click me