Persimmon and Arugula Salad With Pomegranate Seeds, Mint, and Feta

Persimmon and Arugula Salad With Pomegranate Seeds, Mint, and Feta

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

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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  • Yield:Serves 4 to 6
  • Active time: 10 minutes
  • Total time:10 minutes

Ingredients

  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 3 Fuyu persimmons
  • 1/4 cup pomegranate seeds
  • 4 cups baby arugula
  • 1 1/2 tablespoons finely chopped fresh mint leaves
  • 1/4 cup crumbled feta

Directions

  1. 1.

    Whisk red wine vinegar and olive oil in a small bowl. Season with salt and pepper and whisk again.

  2. 2.

    Trim persimmon tops and ends, and peel skin using a vegetable peeler. Halve and cut persimmons into thin slices.

  3. 3.

    Place persimmons in a large bowl along with pomegranate seeds, arugula, mint, and feta. Toss with vinaigrette, garnish with cracked black pepper, and serve immediately.