Persimmon Salad with Fried Goat Cheese

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This holiday salad is a stunner! Start with a bed of baby kale or arugula, add in some roasted beets, Fuyu persimmons, creamy avocado, panko-crusted goat cheese, dried cranberries, walnuts, and pomegranate seeds. Top it all off with a refreshing citrus honey vinaigrette featuring fresh mint.

Persimmon Salad with Fried Goat Cheese

Course Salad
Servings 6


Goat Cheese:

  • 8 oz or 2 4 oz logs of goat cheese
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt + a pinch of pepper
  • 2 egg whites + 2 tbsp water
  • 3/4 cup panko breadcrumbs
  • Cooking oil


  • 5 oz 1 box baby kale or arugula
  • 2 Fuyu persimmons thinly sliced
  • 3 small beets steamed or roasted and sliced
  • 1 large avocado sliced
  • 1/3 cup dried cranberries
  • 1/4 cup pomegranate seeds
  • 1/4 cup chopped walnuts toasted
  • Fried goat cheese


  • 3 tbsp orange juice + 1/4 tsp zest
  • 1 1/2 tbsp lemon juice + 1/4 tsp zest
  • 2 tsp honey
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cinnamon optional
  • 1 tbsp fresh mint finely chopped


  • For the goat cheese, create an assembly line with three bowls. Mix flour, salt, and pepper in one, egg whites and water in another, and panko in the third.
  • Slice goat cheese into rounds, coat in flour, dip in egg, then coat with breadcrumbs. Repeat for a double coating. For best results, freeze the breaded medallions for 30 minutes.
  • Heat a skillet over medium, add ~2 tbsp oil, and sear the goat cheese rounds for ~90 seconds on each side until crispy and golden brown.
  • Whisk together all the vinaigrette ingredients.
  • Assemble the salad on a platter or in a bowl, toss gently with the vinaigrette, and enjoy this delightful dish!

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