Persimmon Arugula Salad

Persimmon Arugula Salad. Photo © Molly Watson
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 4 to 6 servings

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.

What You'll Need

  • 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

How 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.
    Nutritional Guidelines (per serving)
    Calories 132
    Total Fat 9 g
    Saturated Fat 2 g
    Unsaturated Fat 5 g
    Cholesterol 6 mg
    Sodium 196 mg
    Carbohydrates 9 g
    Dietary Fiber 1 g
    Protein 6 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)