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.