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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!
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
2
Calories:
310
kcal
Author:
Sapana Chandra
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:
310
kcal
|
Carbohydrates:
13
g
|
Protein:
6
g
|
Fat:
28
g
|
Saturated Fat:
4
g
|
Sodium:
13
mg
|
Potassium:
374
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
949
IU
|
Vitamin C:
13
mg
|
Calcium:
78
mg
|
Iron:
2
mg