Persimmon Arugula Salad Cover
Persimmon Arugula Salad Cover

Persimmon Arugula Salad

A quick fall salad recipe featuring persimmon, pomegranate, and pumpkin seeds.
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine American
Servings 4

Ingredients
  

Salad

  • 4 cups arugula rinsed and drieds
  • 1 persimmon peeled and sliced
  • ½ cup cherry tomatos halved
  • ½ cup pomegranate seeds
  • ¼ cup walnuts roughly chopped
  • ½ cup pumpkin seeds

Dressing

  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • Salt and pepper (to taste)

Optional

  • avocado
  • croutons
  • tofu feta
  • sesame seeds
  • pistachios

Instructions
 

  • Prepare the dressing by whisking together ingredients in a small bowl.
    2 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tsp dijon mustard, Salt and pepper (to taste)
  • In a large bowl, combine all the salad ingredients.
    4 cups arugula, 1 persimmon, ½ cup cherry tomatos, ½ cup pomegranate seeds, ¼ cup walnuts, ½ cup pumpkin seeds
  • Drizzle with dressing and toss. Serve immediately.

Optional add ins

  • Optionally, use add-ins to enhance your salad.
    avocado, croutons, tofu feta, sesame seeds, pistachios

Notes

Instead of pomegranate seeds you can also substitute dried cranberries.
Keyword Persimmon, Recipe of the Week
Zack
Author: Zack

Pharmacist, tech guy, pianist, lover of beer, gamer, beach bum. Probably missed something. Just assume I'm into a little bit of everything.

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