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Persimmon apple salad with cheese and nuts

Simple and healthy, A complete main course

by Ada Parisi
5 min read
Insalata di cachi mela Brie e noci

Today I'm going to leave you with an idea for a autumn persimmon apple salad with Brie cheese and walnuts. A rich salad that is very easy to prepare but different from the usual, perfect for both the colors and flavors of autumn, both in winter. You can also add a few pomegranate seeds (they do a lot of Christmas), which will make it slightly sour, since apple persimmons are tending to sweet. Salads are the perfect dish in which to mix flavors and textures. I really like to create new ones using a lettuce base, radicchio, Mixed salad. And then I add other types of vegetables such as carrots or raw beetroot and fruit.

Let's say that all fruit lends itself very well to savory interpretations. Just think of the ORANGE AND FENNEL SALAD or to that of Chicken, POMEGRANATE AND SALSA VERDE. Or PRICKLY PEARS, SPINACH AND CHICKEN or TURKEY AND MELON WITH VINAIGRETTE. Or l’PUNTARELLE SALAD AND BUFFALO MOZZARELLA. If you like, You can always take a look at all my OF SALAD RECIPES: I'm sure you'll find something interesting!

Usually even when I prepare a simple green salad I add an apple or a pear. In this case The apple persimmon lends itself perfectly because it has a firm flesh and a moderately sweet taste, that goes very well with the walnuts and cheese I chose. The Brie, soft and almost creamy. You can also use a Camembert or a toma cheese Piedmontese. Or, If you love semi-mature and tasty cheeses, you can opt for a Pecorino sardo Dop, a semi-seasoned Asiago PDO, a Montasio Dop or a Piave Dop. In short, you are spoiled for choice. The persimmon salad with Brie apple and walnuts is perfect also as Light and delicious appetizer, as well as a single dish.

To enhance the sweet-savory mix of this autumn salad I prepared an emulsion of extra virgin olive oil, honey and balsamic vinegar of Modena PGI: the sweet and sour balsamic vinegar enhances both the undergrowth note of walnuts and Brie. Obviously, it should be completed with bread: A great choice would be a BEER BREAD one one WHOLE WHEAT BREAD WITH WALNUTS. Or maybe even a ARABIC PITA, soft. And now I leave you to the recipe. Have a good day!

Insalata di cachi mela Brie e noci


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 3 voted )


mixed salad (lettuce, iceberg, lattughino, radicchio, Mixed salad, carrots, turnips etc)

2 persimmon apples

12 walnuts

250 grams of Brie or other cheese

salt and pepper

extra virgin olive oil

balsamic vinegar of Modena PGI

a teaspoon of honey


Persimmon salad, apple, brie and walnuts

Wash the salad and cut it into small pieces. Prepare an emulsion with extra virgin olive oil in a bowl, Salt, a little honey, pepper and balsamic vinegar of Modena PGI. If you love strong flavors, I suggest you use an oil made with Coratina olives, Frantoio or Moraiolo that give life to oils with an intense taste and a bitter and spicy aftertaste.

Wash the apple persimmons, Peel them and cut them partly into small pieces and partly into slices. Clean the nuts and slice the cheese (which must be at room temperature.

A moment before serving, Season the salad with the oil and vinegar emulsion and mix well. Add the walnuts and persimmon pieces and stir again. Portion the salad into individual plates and top with the cheese slices and apple persimmon slices. Drizzle with a little more balsamic vinegar of Modena and serve immediately. Do not forget the bread! Bon appétit.

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