Persimmon Arugula Salad Recipe

Persimmon Arugula Salad Photo © Molly Watson
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
132 Calories
9g Fat
9g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 132
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 8%
Cholesterol 6mg 2%
Sodium 196mg 9%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 2%
Protein 6g
Calcium 78mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This salad may be simple, but it's wonderfully pretty and full of flavor. The mild and sweet persimmons highlight the peppery bite of arugula in this fall salad.


  • 1 bunch arugula
  • 1 to 2 Fuyu persimmons
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar, lemon juice, or red wine vinegar
  • Optional: 1 clove garlic (minced)
  • 1/2 teaspoon dijon mustard
  • Fine sea salt to taste

Steps to Make It

  1. Rinse and dry the arugula, set aside.

  2. Hull, peel, and slice the persimmon(s) into wedges, set aside.

  3. In a large bowl, whisk the oil, vinegar, garlic, and mustard into a creamy-looking dressing. Add salt and pepper to taste.

  4. Add the arugula to the bowl and toss gently but thoroughly to completely coat the leaves with the dressing.

  5. Add the persimmon and toss gently to combine.

  6. Transfer the salad into 4 to 6 plates, making sure to distribute the persimmon wedges evenly.

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