Vegan Persimmon Salad with Candied Pecans and Citrus Vinaigrette
Persimmons don't get nearly enough love, and this stunning autumn salad is here to change that. Thinly sliced Fuyu persimmons fan out over a bed of peppery arugula and shaved fennel, then get showered with jewel-bright pomegranate arils and maple-glazed pecans with just a whisper of cayenne heat. The citrus vinaigrette — built from fresh orange juice, apple cider vinegar, Dijon, and a touch more maple syrup — ties every element together with a bright, slightly tangy finish that keeps the whole bowl feeling light and alive. Every component here is completely plant-based, so there's no need to swap or substitute a thing; the richness comes entirely from the olive oil, the pecans, and the natural sweetness of the fruit. The candied pecans are the kind of detail that makes people ask what your secret is — they take about five minutes in a skillet and add a glossy, crunchy contrast that elevates the whole dish. This one serves four and comes together quickly enough for a weeknight but looks impressive enough to anchor a holiday spread.
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Learn more →Ingredients
4 servings
For the candied pecans
- ½ cup raw pecan halves
- 1 tbsp maple syrup
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper
For the vinaigrette
- 3 tbsp fresh orange juice (from about 1 orange)
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1 tsp dijon mustard
- 1 small shallot, finely minced
- 3 tbsp extra-virgin olive oil
- salt and pepper, to taste
For the salad
- 3 medium fuyu persimmons (firm-ripe), peeled and thinly sliced
- 5 oz baby arugula
- 1 small fennel bulb, cored and very thinly shaved
- ¼ cup pomegranate arils
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat a large skillet over medium heat. Add the pecan halves, maple syrup, fine sea salt, and cayenne, and stir to coat. Cook, stirring frequently, for 4–5 minutes, until the syrup has reduced and the pecans are deeply fragrant and coated in a glossy, slightly sticky glaze — watch closely, as the syrup can scorch quickly. Spread the pecans in a single layer on a plate or piece of parchment and let cool completely, about 5 minutes, until the coating hardens.
- 2
In a small bowl, combine the orange juice, apple cider vinegar, maple syrup, Dijon mustard, and minced shallot. Whisk in the olive oil in a steady stream until the dressing is emulsified and slightly thickened. Season with salt and pepper to taste.
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