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Persimmon and Beet Salad with Pecan Crusted Goat Cheese

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A fun sweet and savory salad with beets, persimmons, goat cheese and pecans lightly dressed in a homemade salad dressing. It is a perfect starter or a great lunch.

greens topped with sliced beets, persimmons and goat cheese with jar of dressing

I received a box of produce from Melissa’s for recipe development and a serving platter from Le Creuset for #FabulousFallBounty.  All opinions are honest and my own.

      I couldn’t get a big box of produce from Melissa’s without putting together a great salad.  The instant I saw the steamed and peeled beets, I thought they were the perfect thing to build a salad on. 

Have you seen them in the store? They take all of the mess out of prepping the beets.  Plus they are instantly ready for a salad!

      I had ordered a roasted beet salad from a regional Italian restaurant a few years back on the recommendation of a friend.  She said it was one of her favorite things on the menu, and their menu is big and delicious.

platter filled with salad topped with beets, persimmons and cheese.

    While the restaurant it in my region, the nearest one to me is a few hours drive away.  So when I committee I was on decided to hold a lunch planning meeting at one of the restaurants I was more than happy to make the drive to attend.

    I didn’t even have to see the menu to know what I was going to order.  This salad was mostly roasted beets with some avocado and little balls of goat cheese rolled in chopped nuts.

    There were just a few greens and a drizzle of dressing.  It was simple and really delicious.  After that, it was my go to order at that restaurant as well.

small bowl of salad ready to eat.

    The fact that I was almost always there for lunch and almost always had a few hour drive ahead of me made ordering a light salad more appealing than a heavy pasta lunch that would make me want to nap instead of drive.   Besides, when something’s good, it’s good!

     So my immediate thought upon seeing the beets was copycat that recipe.  But the Fuyu persimmons caught my attention as well.

    I love fruity salads with plenty of cheese and nuts, so I decided to abandon the original idea and switch it to a bit more of a full salad.

    The pretty colors of the orange persimmons and burgundy beets would make a festive salad fitting for a dinner party or holiday table.

    I was still tempted to roll balls of goat cheese in nuts, but decided rolling the whole log in nuts and slicing it would give a similar effect with less work.  Less work is always good, so of course that’s the way I went.

   I loved the combination of textures and the way the sweet beets and persimmons played against the tang of the goat cheese and peppery greens.

pink platter with salad on it

    A salad like this doesn’t need a ton of fancy dressing.  So just a little simple mix of fruity balsamic and olive oil lightly sweetened with a bit of maple syrup and seasoned with salt and pepper does the trick.  It’s quick, easy and lets the flavors of the produce and cheese shine.

    We have been really enjoying some special salads around here. This summer we were loving on red white and blueberry salads, this fall it was apple cranberry dinner salads and now for late fall and winter this persimmon and beet salad is my thing.

    What are your favorite ways to fix a special occasion salad? Do you have a signature dressing or a combination of toppings that are sure to wow?

Yield: 4 Servings

Persimmon and Beet Salad with Pecan Crusted Goat Cheese

platter filled with salad topped with beets, persimmons and cheese.

A fun sweet and savory salad with beets, persimmons, goat cheese and pecans lightly dressed in a homemade salad dressing. It is a perfect starter or a great lunch.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

Dressing

  • 1/4 cup fruity balsamic vinegar (I used a cherry balsamic)
  • 1/3 cup olive oil
  • 2 Tablespoon maple syrup
  • salt and pepper

Salad

  • Mixed greens
  • 1 Fuyu Persimmon
  • 8 oz steamed and peeled beets
  • 4 oz goat cheese log
  • 2 Tablespoons pecans, chopped

Instructions

Dressing

  1. Mix together all dressing ingredients and refrigerate until ready to use.

Salad

  1. If you have time, toast the pecans. Chop the pecans, toasted or not into fine bits. Roll the goat cheese log in the chopped pecans. Wrap in plastic wrap and refrigerate until ready to use.
  2. When ready to serve, pile the serving platter or bowl with greens.
  3. Slice the persimmon and beets and arrange over the greens.
  4. Slice the goat cheese into thin slices and arrange on salad.
  5. Stir or shake up dressing and drizzle over salad. Serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 354Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 13mgSodium: 261mgCarbohydrates: 24gFiber: 3gSugar: 19gProtein: 7g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

A fun sweet and savory salad with beets, persimmons, goat cheese and pecans lightly dressed in a homemade salad dressing. It is a perfect starter or a great lunch.

Share with your friends!

Carlee

Thursday 30th of November 2017

Thank you and I hope you had a great Thanksgiving!

A Day in the Life on the Farm

Tuesday 21st of November 2017

That is one gorgeous, colorful salad.

Carlee

Thursday 30th of November 2017

Isn't it like a jewel box?

Andrea Nine

Tuesday 21st of November 2017

Now, that is quite the salad. perfect for Fall and I think I told you, we love persimmons! I love reaping the bounty of Fall with yummy salads like this! What a keeper!

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