Green Salad with Persimmons & Feta

green salad with persimmons feta

Recipe by Janet Taylor McCracken

Active TimeServings

10 minutes



  • 2 tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 2 tbsp. finely chopped shallot
  • 6 tbsp. EVOO
  • 10 oz. mixed greens
  • 4 Fuyu persimmons or mango, peeled and chopped
  • 1 package (6-oz.) crumbled feta


In a large bowl, whisk the vinegar, mustard, and shallot. Slowly whisk in the EVOO; season the dressing with salt and pepper. Add the greens, persimmons, and feta to the bowl; season the salad. Toss to coat.

Flexible Fruit: If you can’t find persimmons, replace them with mango.

This recipe is part of our 1-hour holiday dinner menu. Get the rest of the recipes here.

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