Vibrant Arugula and Persimmon Salad
This colorful arugula and persimmon salad is a delightful blend of peppery greens and sweet, honey-flavored fruit. Topped with crunchy nuts and drizzled with a zesty dressing, it offers a refreshing experience perfect for any occasion. Serve it at your next gathering or enjoy it as a light lunch; this salad is sure to impress!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: No cooking involved
- Cuisine: American
Ingredients
Scale
- 4 cups fresh arugula
- 2 ripe persimmons, sliced
- 1/2 cup walnuts or pecans, toasted
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Wash the arugula under cold water and pat dry. Slice the persimmons into thin wedges.
- Toast the nuts in a dry skillet over medium heat for about 5 minutes until golden brown, then let cool.
- In a bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- In a large serving bowl, combine arugula, persimmons, and toasted nuts. Drizzle with dressing.
- Toss gently to combine and serve immediately for optimal freshness.
Nutrition
- Serving Size: 1 salad serving (150g)
- Calories: 220
- Sugar: 9g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg