Persimmon and Pomegranate Arugula Salad
This Persimmon and Pomegranate Arugula Salad is a fresh, vibrant, and healthy salad featuring peppery arugula, sweet persimmons, juicy pomegranate seeds, and crunchy nuts, all tossed in a light homemade vinaigrette. Perfect for holidays, light lunches, or elegant side dishes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Arugula
- Ripe persimmons (sliced, preferably Fuyu)
- Pomegranate seeds
- Goat cheese or feta cheese (crumbled)
- Toasted walnuts or pecans
- Olive oil
- Lemon juice or balsamic vinegar
- Honey
- Dijon mustard
- Salt
- Black pepper
Instructions
- In a large bowl, add fresh arugula as the base.
- Arrange sliced persimmons evenly over the greens.
- Sprinkle pomegranate seeds across the salad.
- Add crumbled goat cheese or feta cheese.
- Top with toasted walnuts or pecans for crunch.
- In a small bowl, whisk together olive oil, lemon juice or balsamic vinegar, honey, Dijon mustard, salt, and black pepper.
- Drizzle the dressing over the salad just before serving.
- Toss gently to combine and serve immediately.
Notes
- Use Fuyu persimmons for best texture and sweetness.Toast nuts lightly to enhance flavor and crunch.
- Add dressing just before serving to keep greens fresh.Easily make vegan by omitting cheese or using plant-based alternatives.
Find it online: https://cookibly.com/persimmon-and-pomegranate-arugula-salad/
