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 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Prepare the salad ingredients: Rinse and dry 4 cups of fresh arugula thoroughly to remove any grit. Peel the persimmon and slice it into even pieces. Measure out the pomegranate seeds, roughly chop the walnuts, and have the pepitas ready.
- Make the dressing: In a small bowl, whisk together 2 tablespoons of extra virgin olive oil and 1 tablespoon of lemon juice. Season with salt and freshly ground black pepper to taste, mixing well until emulsified.
- Toss the salad: In a large salad bowl, combine the arugula, persimmon slices, pomegranate seeds, chopped walnuts, and pepitas. Drizzle the dressing over the salad and gently toss everything together to ensure an even coating without bruising the arugula.
- Serve immediately: Transfer the salad to serving plates or bowls. This salad is best enjoyed fresh to savor the crisp textures and vibrant flavors.
Notes
- Use ripe but firm persimmons to avoid mushiness in the salad.
- Toast the walnuts and pepitas lightly for extra crunch and enhanced flavor if desired.
- Can be customized by adding goat cheese or feta for a creamy element.
- Perfect salad for fall and winter when persimmons and pomegranates are in season.
- Serve as a side to grilled meats or as a refreshing light meal on its own.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
