Arugula Persimmon Salad

Arugula salad with persimmons in a bowl.

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This easy persimmon salad is a fantastic mix of sweet, tart and savory flavors. It has pomegranate seeds, toasted walnuts, crumbled goat cheese and baby arugula all tossed in maple lemon vinaigrette

Prep Time15

Total Time15

Course: Salads

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For salad

4 Fuyu persimmons
1/4 cup pomegranate seeds
1/2 small red onion, thinly sliced
1/3 cup crumbled goat cheese*
1/3 cup toasted chopped walnuts
1 tablespoon chopped parsley
3 cups baby arugula

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon maple syrup
1 lemon
2 tablespoons red wine vinegar
1/4 cup olive oil

Instructions

To cut the persimmons, thinly slice off the bottom. Then continue making thin slices in rounds. Cut them into quarters.
Combine the persimmons, pomegranate seeds, red onions, goat cheese, walnuts and parsley in a large bowl.
For the vinaigrette, whisk the garlic, mustard, salt, pepper, maple syrup, lemon juice, red wine vinegar and olive oil in a small bowl.
Drizzle about half the dressing into the salad, tossing to combine.
Fold in the arugula, adding more dressing as desired.

Notes

*To get that creaminess in the salad, let the goat cheese sit out at room temperature for 15 minutes before using it in the recipe.

Instead of walnuts, you can use pecans or almonds.

Chopped kale is a good substitute for arugula if you want stronger leafy greens. You can also use baby spinach or mixed greens.

If you can’t find persimmons, you can use apples such Pink Lady or Honeycrisp.

You can make the vinaigrette up to 2 days in advance. Keep it in a jar in the fridge. Let it sit out at room temperature for 15 minutes before drizzling it in the salad.

This salad is best eaten right after you make it. Leftovers will soften in the fridge, but you can save them up to 2 days in an airtight container. Plan ahead: If you know you are not going to eat the entire salad at once, wait to add the arugula, goat cheese and dressing until you are going to serve the salad and store them in separate containers.

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