Edamame Salad with Persimmon, Peppers and Pine Nuts {Vegan, Gluten-Free}

by Dorothy Reinhold on February 27, 2018

Print This Post Print This Post Fruity, vegan Edamame Salad with Persimmon, Peppers and Pine Nuts is a light lunch or side salad full of flavor, crunch and nutrition. Bonus: it's rainbow eye candy, too!

Who says salads are just for summer? This Edamame Salad with Persimmon, Peppers and Pine Nuts takes advantage of two of nature’s treats during the fall and winter months — blood oranges and persimmons. If neither is available, you can sub an average orange for the blood orange, and an Asian pear or apple for the Fuyu persimmon.

“This is the most freakin’ awesome salad you’ve ever made.”
–my husband, who has been the guinea pig for hundreds, if not thousands, of my salads.

Let’s rummage around in the fridge, the vegetable drawer and the fruit basket for a healthy lunch, shall we? Throwing together a salad bowl from what is on hand often yields my very best results.

One of my favorite things about fall and winter is gorgeous Fuyu persimmons, so I try to always have one or two in the fruit bowl on the counter. From there, I can start almost any sort of salad. Fuyus are the firm variety of persimmon, and can be eaten out of hand or sliced like an apple. They make a wonderful salad addition with their sweet crunch.

To my persimmon, I added some ready-to-eat edamame for protein, a blood orange and yellow bell pepper for color, some dried cranberries for a sweet pop and deep red, and some toasted pine nuts for crunch.

The simplest vinaigrette with a pinch of smoked sea salt married everything, giving me a nutritious lunch salad that was packed with flavor and texture and the colors of the rainbow.

easy-edamame-salad-with-persimmon-peppers-and-pine-nuts-on-shockinglydelicious-comLeftovers are great for the school or work lunch bag the next day.

Let’s make it, shall we?

Edamame Salad with Persimmon, Peppers and Pine Nuts

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Serves 4-6

Edamame Salad with Persimmon, Peppers and Pine Nuts

A fruity, winter Edamame Salad with Persimmon, Peppers and Pine Nuts is a light lunch or side salad full of flavor, crunch and nutrition. Bonus: it is eye candy, too!


  • 1 (10-ounce) package cooked, ready-to-eat shelled edamame (I used Melissa’s Produce brand)
  • 1 Fuyu persimmon, peeled and diced (the firm variety of persimmon that eats like an apple)
  • 1 yellow bell pepper, diced
  • 1 blood orange, peeled and diced
  • 1 (3-ounce) bag sweetened dried cranberries (I used Melissa’s Produce brand)
  • 1 shallot, peeled and finely minced
  • 1 green onion, sliced (both white and green parts)
  • Grinding of fresh black pepper
  • 1 (3-ounce) bag pine nuts, toasted (I used Melissa’s Produce brand)
  • .
  • Dressing
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon rice vinegar
  • 1 garlic clove, pressed
  • Pinch smoked salt (I used Apple Smoked Sea Salt from San Francisco Salt Co.*see below)


  1. Add all salad ingredients except nuts to a large salad bowl, and toss to combine. Add dressing ingredients and toss to make sure salad is coated and well mixed.
  2. Sprinkle with toasted pine nuts just before serving. I like to serve the pine nuts separately, because not everyone likes them and those who do can simply add them to their own portion.
  3. Serves 4-6.


Recipe source: Dorothy Reinhold | Shockingly Delicious


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apple-smoked-sea-salt-from-san-francisco-salt-co*The salt I used

In this recipe I wanted a bit of a smoky undertone, to contrast all the sweet fruits and vegetables, so I reached for Apple Smoked Sea Salt from the San Francisco Salt Co. It’s pure sea salt that has been slowly smoked above an applewood fire. It’s Kosher, with no artificial flavors or additives, and its medium brown coloring comes from the smoking process. I’ve used it for meat, chicken, soup and salad – wherever I wanted just a touch of smoke without it being overpowering or harsh. I find that with a high quality specialty salt like this, you will use far less than you would of regular table salt. It’s about $7 for a 4-ounce container, which will last you 100 years.  😉 This would make a great gift for the foodie in your life, and they have a number of additional varieties, including cherrywood, alderwood, hickorywood, whiskey, sriracha, lemon rosemary, etc.

areyoupinningIf you like this recipe and want to save it, pin the image below to your Pinterest board.

Colorful vegan, gluten-free salad with edamame, persimmon, peppers, pine nuts and blood orange. Recipe-on-shockinglydelicious-comOr pin this one, below…

Colorful vegan, gluten-free salad with edamame, persimmon, peppers, pine nuts and blood orange. Recipe-on-shockinglydelicious-com


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Disclosure: Melissa’s Produce sent the edamame, cranberries, pine nuts, blood orange, persimmon and shallots for recipe development. San Francisco Salt Co. sent the salt for review.  

This post was originally published Oct. 26, 2016. It has been republished here.

{ 25 comments… read them below or add one }

Debra C. March 1, 2018 at 1:39 pm

I love this combination of flavors – persimmons is such a unique and delicious flavor. I always love to see it used more often..


Megan March 1, 2018 at 4:57 am

I love edamame and the flavors in this salad look amazing!


Jersey Girl Cooks February 28, 2018 at 10:23 am

I love fresh and colorful!


Catalina February 28, 2018 at 6:16 am

I love all ingredients in this salad!


Abeer February 28, 2018 at 6:15 am

I love salad for lunch! This seems so yummy!


Jen February 28, 2018 at 5:50 am

Wow, what a gorgeous salad! Love the addition of the smokey sea salt….genius!


Dorothy Reinhold March 1, 2018 at 12:17 pm

Thank you! It really turned out well!


Sabrina February 28, 2018 at 5:48 am

Such a colorful and delicious looking dish! Yum!


Nutmeg Nanny February 27, 2018 at 5:03 pm

Love all the different ingredients! Sounds delicious!


Joanie @ ZagLeft October 31, 2016 at 11:06 am

You’ve added such wonderful ingredients to your salad and the colors just “pop” – beautiful!


Dorothy Reinhold November 2, 2016 at 11:21 am

Thank you!


cathy | Lemon Tree Dwelling October 28, 2016 at 6:46 am

I love all these gorgeous colors and flavors….and the addition of persimmon! I must try this!


Nicole Taggart October 28, 2016 at 4:50 am

love those fun colors and textures


Cathy @ Noble Pig October 27, 2016 at 6:17 pm

Loving the persimmon addition in this salad.


Trish - Mom On Timeout October 27, 2016 at 3:47 pm

I just saw my first persimmon at the grocery store today! Love them!


Dorothy Reinhold October 27, 2016 at 4:49 pm

Make sure you get the Fuyu for this recipe. It needs the crisp persimmon. Cheerio!


Michelle | A Latte Food October 27, 2016 at 1:43 pm

Ooh, this sounds incredible! I love the addition of persimmons!


Dorothy Reinhold October 27, 2016 at 2:13 pm

Persimmons are really a sophisticated fruit!


Erin @ Texanerin Baking October 27, 2016 at 12:46 pm

I was on their website yesterday and saw that salt! I SO want to try it.


Dorothy Reinhold October 27, 2016 at 1:22 pm

It is seriously good. It really adds that special something to so many recipes.


Kelly - A Side of Sweet October 27, 2016 at 9:35 am

Gorgeous! I love adding edamame to dishes for healthy protein!


Sabrina October 26, 2016 at 11:54 pm

What a beautiful salad! I love the combination of flavors!


Kimberly @ The Daring Gourmet October 26, 2016 at 8:38 pm

Wow, what a great ingredients combo, this salad sounds wonderful!


Erin @ The Speckled Palate October 26, 2016 at 7:18 pm

What a bright, delicious salad! I love the use of persimmon and edamame together in a salad for the wintertime.


Rony Jahid October 26, 2016 at 1:03 pm

wow its so colorful & fresh salad. I really love your recipe.


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