Arugula Persimmon Salad

Arugula Persimmon Salad is a crisp, fresh salad that is perfect for fall. It only has a few ingredients and would make a perfect Thanksgiving appetizer.

Author:

Elizabeth | The Plant-Based Catholic

Serves:

4

Prep:

5

minutes

Cook:

0

minutes

TOtal:

5

minutes

Ingredients

  • 8 ounces Baby Arugula
  • 2 Persimmons d
  • 1/2 Cup Toasted Pecans
  • 1/3 Cup Orange Juice
  • 3 Tablespoons Almond Butter
  • Salt & Pepper, to taste

Instructions

  1. Peel the persimmon and slice in to bite-sized pieces.
  2. In a mason jar or other lidded container combine the almond butter and orange juice. Shake until the almond butter is incorporated into the orange juice.
  3. Divide the arugula into 4 bowls. Evenly divide the persimmons and pecans. Drizzle on dressing as desired. Enjoy!