A tasty take on fruit salad with the uncommon addition of persimmons. If you're a berry lover, feel free to add a small amount!
Preheat oven to 350F. Bake chopped walnuts on a cookie sheet for 5-8 minutes until toasted, shaking the pan occasionally. Cool and reserve.
Combine fruit in bowl and refrigerate for 30 minutes.
In medium bowl, blend vanilla yogurt and brown sugar until well combined
Serve the fruit salad with the toasted nuts and dressing on the side.