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Persimmons lend a seasonal touch to a fall salad with arugula, pomegranate seeds, mint and feta. [Photograph: Jennifer Olvera]

Colorful, multi-textured and full of flavor, this seasonal salad combines sweet, tender persimmons with peppery arugula, crunchy pomegranate seeds, mint and salty feta. A light red wine vinaigrettes ties everything together.

When preparing the persimmons, you can peel the skin using a vegetable peeler, and discard the top and bottoms prior to slicing.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

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