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.
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
Whisk red wine vinegar and olive oil in a small bowl. Season with salt and pepper and whisk again.
Trim persimmon tops and ends, and peel skin using a vegetable peeler. Halve and cut persimmons into thin slices.
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.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 4g||13%|
|Total Sugars 12g|
|Vitamin C 9mg||46%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|