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.
Elizabeth | The Plant-Based Catholic
- 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
- Peel the persimmon and slice in to bite-sized pieces.
- 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.
- Divide the arugula into 4 bowls. Evenly divide the persimmons and pecans. Drizzle on dressing as desired. Enjoy!