Autumn Abundance Salad

Autumn Abundance Salad | The Mother Cooker

I’m one of those people that eats salad all year round, I can’t give it up just because it’s associated with warmer weather. So I like to adapt what I put in them to the seasons and that’s how this autumn abundance salad came about. Persimmon fruit is only around for a short time and it took me a long while before plucking up the courage to eat one. I would see them all over Pinterest in October/November and be like ‘what is that?’ But they are beautiful to eat, sweet, flavourful, packed full of antioxidants. With double the amount of fibre as an apple, these super fruits are a great addition to a diet, with 100g containing a whopping 33% of your daily vitamin A. Just be sure to get the (Fuyu) variety, which is shaped like an apple and has a deep orange colour.

Along with kale, pear, beetroot, carrot and pumpkin seeds, this salad is a wonderful nod to autumn and a great way to feast on all of the amazing produce that is available at this time of year. Similar to my ‘Summer Garden Salad‘, fruit really makes everything sing here. Top it with a simple apple cider vinaigrette and it will be a great accompaniment to meals. You could add goats cheese or chicken, serve it with a hot jacket potato, or simply eat it as is.

Serves: 4 as a side, 2 as a main
Prep time: 12 mins
Cook time: Zero

  • 1 persimmon fruit, sliced and halved
  • Pack of mixed salad leaves (you can pick up a bistro style that will contain beetroot to omit the 1 below)
  • Handful of kale, massaged and chopped
  • 1 pear, cut into matchsticks
  • 1 carrot, grated
  • Juice of 1 lemon
  • 25g rasins
  • 1 beetroot, grated
  • Handful of both walnuts and pumpkin seeds
  • For vinaigrette:
  • 80ml extra virgin olive oil
  • 60ml apple cider vinegar
  • 1-2 tbsp honey
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • 1 tbsp Dijon mustard
  • Salt to taste
  1. For vinaigrette, add all ingredients to a jar with a lid and shake. Set aside.
  2. Chop pear into matchsticks and pop into a bowl with the juice of 1 lemon and a little water. This simply stops them from browning and adds a little acidity.
  3. Wash your persimmon and remove the top leafy part. Cut into thin circles, then half. Add these to the pear bowl whilst you prepare the rest.
  4. Wash beetroot and carrot, remove top and grate. Wear gloves if you don’t want stained fingers. Or as mentioned above, most bistro style salads have beetroot in them already.
  5. Add mixed salad leaves to a bowl, gently massage your kale to make it less tough, chop and add to the salad bowl.
  6. Drain fruit and add to salad, top with raisins, seeds and walnuts.
  7. Drizzle over vinaigrette just before serving.