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Persimmon Arugula Salad


Persimmon Arugula Salad

Persimmon Arugula Salad

Photo © Molly Watson
This salad may be simple, but it's wonderfully pretty and full of flavor. The mild and sweet persimmons highlight the peppery bite of arugula in this fall salad.

Prep Time: 15 minutes

Total Time: 15 minutes


  • 1 bunch arugula
  • 1 to 2 fuyu persimmons
  • 3 Tbsp. olive oil
  • 1 Tbsp. sherry vinegar, lemon juice, or red wine vinegar
  • 1 clove garlic, minced (optional)
  • 1/2 tsp. dijon mustard
  • Salt to taste
  • Freshly ground black pepper (optional)


  • Rinse and dry the arugula, set aside.
  • Hull, peel, and slice the persimmon(s) into wedges, set aside.
  • In a large bowl, whisk the oil, vinegar, garlic, and mustard into a creamy-looking dressing. Add salt and pepper to taste.
  • Add the arugula to the bowl and toss gently but thoroughly to completely coat the leaves with the dressing.
  • Add the persimmon and toss gently to combine.
  • Transfer the salad into 4 to 6 plates, making sure to distribute the persimmon wedges evenly.

Makes 4 to 6 servings Persimmon Arugula Salad.

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