Persimmon, Pomegranate, & Arugula Salad

This vibrant salad is full of fall fruits, nuts, and greens

It wasn't until last winter that I really started liking persimmons, but I can't get enough of them now that it's fall and they're back at our farmers' market. There are two types of persimmons, but the fuyus are crunchy like an apple with a sweet flavor that has a hint of holiday spice to it. They're great to slice and snack on or to add to salads like this one here. The orange persimmons, ruby red pomegranate, purple radicchio, and green arugula make for a colorful, beautiful salad that you don't see with many recipes in the colder months. The salad has a variety of textures and flavors and makes a lovely side salad for a dinner party or holiday menu but is still filling enough to stand on its own for a vegetarian lunch.


Related Recipes:
- Burrata with Persimmon-Pomegranate Relish
- Spinach, Pomegranate, & Feta Salad
- Apple, Radicchio, & Arugula Salad with Parmesan Fricos


Persimmon, Pomegranate, & Arugula Salad with Walnuts:

• Add 1/4 c. walnut halves to a dry skillet over medium low heat. Toast the nuts for 3-5 minutes, or until nutty smelling and lightly browned. Let cool, roughly chop, and set aside.
• Meanwhile, whisk together 1 tbsp. pomegranate juice, 1 tbsp. balsamic vinegar, 1/4 c. extra virgin olive oil, and a pinch of salt and pepper. Set dressing aside.
• Peel and thinly slice 1 fuyu persimmon and combine with the walnuts, 1 thinly sliced shallot, 3 oz. arugula, 2 oz. chopped radicchio, and 1/4 c. pomegranate arils.
• Just before serving, toss the dressing with the salad and taste for seasoning.

Serves three-four (side dish)