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 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 4



  • 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


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


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


  • 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


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