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    Home » Recipes » Salads

    Arugula Persimmon Salad

    Published: Dec 11, 2019 · Updated: Apr 7, 2020 by Sapana Chandra, MS, CHC · 14 Comments

    Jump to Recipe Print Recipe
    Pin for Arugula Persimmon Salad.

    A delicious Fall-inspired arugula persimmon salad with all of the colorful parts of the season combined into one tasty salad. Refreshing, easy, and full of flavor!

    A bowl of arugula persimmon salad with dressing and a glass of water in the side.

    One of my most favorite parts of Fall is watching persimmons pop up in all of the grocery stores I frequent.  I found this fruit a few years ago after moving to Seattle.

    Let's just take it was love at first bite. 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!

    Ingredients you'll need

    You’ll need the following ingredients to make this salad:

    • Arugula: be sure to rinse the arugula and dry well. I like to use a salad spinner to dry my greens
    • Persimmon: peeled and sliced
    • Pomegranate: if you don't have a pomegranate, dried cranberries also taste great in this salad
    • Walnuts: roughly chop the walnuts
    • Pepitas: also known as pumpkin seeds
    • Extra virgin olive oil: this will be used for the dressing
    • Lemon juice
    • Salt and pepper: to taste

    How to make an arugula salad

    Once you've prepared the ingredients, this salad comes together in a matter of minutes.

    1. Prepare the dressing: In a small bowl, whisk the extra virgin olive oil, lemon juice, salt, and pepper. Set aside while you prepare the rest of the salad.

    2. Combine salad ingredients: in a large bowl, add arugula, pomegranate arils, slices of persimmon, walnuts, and pepitas.

    3. Add dressing: drizzle the dressing over the salad ingredients and toss gently until well coated. Serve immediately.

    Step-by-step instructions on how to make the salad.

    Prepare ahead of time

    This salad can be made ahead of time. Just be sure not to add the dressing until you're ready to serve the salad.

    Another way to save time is by preparing each individual ingredients ahead of time. For example, I'll peel and slice a few persimmons beforehand or deseed an entire pomegranate. Then I store each ingredient separately so I can use them in other meals or enjoy as snacks.

    Serving suggestions

    • Soup: Cauliflower soup or sweet potato and kale soup pair well with this salad.
    • Collard Greens: Another quick and easy side dish to add some more greens to your meal
    • Sweet potatoes: Enjoy with a side of mashed sweet potatoes or a sweet potato casserole
    • Cauliflower: Enjoy with a side of garlic roasted cauliflower
    Close-up of arugula salad.

    More vegetarian salad recipes

    • Strawberry Arugula Salad
    • Kale Citrus Salad
    • Mediterranean Quinoa Salad
    • Citrus Avocado Salad
    • Apple Spinach Salad

    I hope you love this arugula persimmon salad recipe as much as I do! Sign up for my email updates to get delicious recipes delivered straight to your inbox. You can also follow me on Instagram, Pinterest, and Facebook!

    Editor's note: 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!

    Bowl of arugula salad with persimmon

    Arugula Persimmon Salad

    5 from 9 votes
    Print Pin Rate
    Prep time: 10 minutes
    Total time: 10 minutes
    Servings: 2
    Calories: 310kcal
    Author: Sapana Chandra
    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

    Salad

    • 4 cups arugula, rinsed and dried
    • 1 persimmon, peeled and sliced
    • ½ cup pomegranate seeds
    • ¼ cup roughly chopped walnuts
    • ¼ cup pepitas, pumpkin seeds

    Dressing

    • 2 tbsps extra virgin olive oil
    • 1 tablespoon 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.

    Nutrition

    Calories: 310kcal, Carbohydrates: 13g, Protein: 6g, Fat: 28g, Saturated Fat: 4g, Sodium: 13mg, Potassium: 374mg, Fiber: 4g, Sugar: 7g, Vitamin A: 949IU, Vitamin C: 13mg, Calcium: 78mg, Iron: 2mg
    Course: Salad
    Cuisine: American
    Tried this recipe?Mention @realandvibrant and hashtag #realandvibrant!
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    About Sapana Chandra, MS, CHC

    Sapana Chandra is a certified health coach, author of Plant Power Bowls, and founder of Real +Vibrant. Here you’ll find simply delicious vegetarian recipes with step-by-step photo instructions – recipes you’ll be excited to enjoy and share with your loved ones.

    Reader Interactions

    Comments

    1. Blair says

      December 17, 2020 at 8:18 pm

      I LOVED this salad!! Thank you for the recipe. Also paired with roasted cauliflower and it was the perfect dinner.5 stars

      Reply
    2. Johanna Engles says

      December 24, 2019 at 8:17 am

      Tried this last night and it was so delicious I’ll be adding it to our holiday table tomorrow night!5 stars

      Reply
    3. Paula Montenegro says

      December 16, 2019 at 5:40 am

      I hadn't tried persimmon and then made this salad. It's so delicious! I love arugula and now persimmon as well. Thanks for sharing this recipe, it never disappoints!5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        December 16, 2019 at 6:55 am

        Thanks, Paula! So glad you enjoyed it.

        Reply
    4. Danielle Wolter says

      December 16, 2019 at 3:48 am

      My mom is obsessed with persimmons. I'm definitely sending her this recipe!5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        December 16, 2019 at 6:55 am

        Thanks, Danielle! I hope she enjoys it.

        Reply
    5. Laura says

      December 16, 2019 at 3:33 am

      Impossible shots of the delicious salad - crisp and nice. And that color pop makes you want to eat more and more of it. Great recipe to make these holidays.5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        December 16, 2019 at 6:55 am

        Thank you, Laura! So happy you enjoyed it.

        Reply
    6. Katherine says

      December 16, 2019 at 2:53 am

      You've brought all the BEST things together in this gorgeous salad!5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        December 16, 2019 at 6:56 am

        Thank you, Katherine!

        Reply
    7. Tonje says

      December 15, 2019 at 10:40 pm

      This is so simple and tasty. Perfect for a quick dinner, I love it. Persimmons are great now as well!5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        December 16, 2019 at 6:56 am

        Thanks so much, Tonje!

        Reply
    8. Sarah says

      August 26, 2019 at 11:12 am

      Persimmon season is one of my very favorites! I'll be making this salad on repeat soon!5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        December 08, 2019 at 6:43 pm

        It's one of my favorites too! Glad you enjoyed it, Sarah!

        Reply

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    Sapana Chandra

    Hi, I'm Sapana! I’m a recipe developer and author of the cookbook Plant Power Bowls. Here you'll find simple, delicious, vegetarian recipes made with fresh, seasonal ingredients. Learn more about me

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