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

Persimmons lend a seasonal touch to a fall salad with arugula, pomegranate seeds, mint and feta. 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.

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 4 to 6 servings

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  • 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


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

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

  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.

Special equipment

Vegetable peeler