Delightful Autumn Persimmon Arugula Salad
Experience the tastes of fall with this Delightful Autumn Persimmon Arugula Salad. This vibrant dish combines the sweet, juicy flavor of ripe persimmons with the peppery bite of fresh arugula, creating a harmonious balance in every bite. Finished with toasted walnuts and creamy feta, all drizzled with balsamic vinegar and olive oil, this salad is not only visually stunning but also packed with nutritional benefits. Perfect for cozy gatherings or a special treat for yourself, this salad is a celebration of seasonal flavors that will impress your guests.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: Serves 4
- Category: Salad
- Method: No-cook
- Cuisine: American
Ingredients
Scale
- 2 medium firm Fuyu persimmons, sliced
- 4 cups fresh arugula, washed and dried
- 1 cup toasted walnuts
- 1/2 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
Instructions
- Wash and dry the arugula thoroughly. Slice the persimmons into thin wedges.
- Toast walnuts in a skillet over medium heat for 5-7 minutes until golden brown.
- In a large bowl, combine arugula, persimmons, and toasted walnuts. Toss gently.
- Sprinkle crumbled feta cheese over the salad mixture.
- Drizzle olive oil and balsamic vinegar evenly over the salad. Toss again to coat.
- Serve immediately on plates or in a serving bowl, adding more balsamic reduction if desired.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 240
- Sugar: 10g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg