A delicious Fall-inspired arugula persimmon salad with all the delicious and colorful parts of the season combined into one tasty salad. Refreshing, easy, and full of flavor!
This salad really dives into my deep admiration for the persimmon fruit. However, it still makes room for one of my other favorite fruits, the beautiful pomegranate. I’ve had a long history with pomegranate — since I was a child. I’m a pro at deseeding pomegranate — maybe I need to make a video on that sometime. This is such a quick and easy salad to make. And on days like today when it’s chilly outside, salads like these remind me of the warmer days ahead.
How to Make an Arugula Persimmon Salad
This salad comes together in a matter of minutes. It’s an easy and light salad that can be made ahead of time (just wait to add the dressing until you’re ready to enjoy it). Other ways to save time are peeling and slicing the persimmon in advance. I also like to deseed an entire pomegranate and use it throughout the week. Either way, this is definitely an easy salad to make!
Persimmons Salads + Fall
One of my most favorite parts of Fall is watching persimmons pop up in all of the grocery stores I frequent. I only discovered this mineral-rich vitamin-packed fruit a few years ago after moving to Seattle. One afternoon I was checking out a new Asian market that had recently opened up in the neighborhood. As I was strolling through the produce section, I noticed a few guys packing 30-40 persimmons into their carts (no exaggeration here).
I was naturally intrigued and asked them what they were, so they explained just how awesome this beautiful fruit is. It doesn’t take much to convince me when it comes to anything healthy that’s delicious, so I was packing a few to take home with me in no time.
Let’s just take it was love at first bite. These juicy fruits are as delicious as they look. If you haven’t tried persimmon yet, this is the best time of the year to change that as they are in season from October to February!
And I’d have to say the star of this salad is definitely the beautiful thin slices of persimmon.
As always, if you try this recipe, I’d love to hear what you think! Just tag your photos to #realandvibrant on Instagram. There’s truly nothing that inspires me more than seeing you guys trying out the recipes I post. Have a beautiful day!
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PinDescription
A delicious Fall-inspired salad with all the delicious and colorful parts of the season combined into one tasty salad. Refreshing, easy, and full of flavor!
Ingredients
- 4 cups arugula, rinsed and dried
- 1 persimmon, peeled and sliced
- 1/2 cup pomegranate seeds
- 1/4 cup roughly chopped walnuts
- 1/4 cup pepitas (pumpkin seeds)
Dressing:
- 2 tbsps extra virgin olive oil
- 1 tbsp lemon juice
- salt and pepper, to taste
Instructions
- Prepare the dressing. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir and set aside.
- In a large bowl, combine the arugula, pomegranate seeds, persimmons, walnuts, and pepita. Drizzle with dressing and toss. Serve.
Notes
You want to make sure the persimmon is ripe and juicy — otherwise, the persimmon will taste tart and crispy.
Keywords: persimmon salad, arugula persimmon salad, arugula salad, arugula, healthy salad
This recipe was originally published on October 5, 2017. Since then, it’s been freshened up with new pictures, commentary, and made even more delicious!
Mikie says
December 5, 2017 at 3:55 amHi, what’s a good vegetarian main course to go with this salad? It looks delicious!
Thanks