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.