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!
Persimmons and 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.
Arugula Persimmon Salad
This salad really dives into my deep admiration for this 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.
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!
Arugula Persimmon Salad
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
- 1/2 cup pomegranate seeds
- 1 persimmon peeled and sliced
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/4 cup pepita pumpkin seeds
- 2 tbsp extra virgin olive oil
- 1/2 lime
- sea salt and cracked black pepper to taste
Instructions
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In a large bowl, combine the arugula, pomegranate seeds, persimmons, walnuts, cranberries, and pepita. You want to make sure the persimmon is ripe and juicy -- otherwise, the persimmon will taste tart and crispy.
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Drizzle the olive oil, lime juice, sea salt, and black better.
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Lightly toss all of the ingredients.
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Serve!
This blog post was originally published on December 16, 2016. It’s been updated since then.
Mikie says
Hi, what’s a good vegetarian main course to go with this salad? It looks delicious!
Thanks