Salads

November 25, 2019

Arugula Persimmon Salad

Arugula Persimmon Salad is a crisp, fresh salad that is perfect for fall. It only has a few ingredients and takes just 5 minutes to assemble, great for an easy weeknight side salad!

Arugula Persimmon Salad

I love eating salad but sometimes I find it hard to eat all those raw veggies when it's freezing outside. In the summer, a cool, crisp, salad is refreshing. It makes a nice light meal. But when it's cold, I just want to curl up with a bowl of steaming veggies and warm sweet potatoes. I'm not the only one, right?

Sometimes, though, I can entice myself to eat a salad when I make one with all the fall flavors. Enter: Arugula Persimmon Salad.

What is a persimmon?

Good question. I like to describe persimmons as a cross between an apple and a tomato. They are sweet like an apple but slightly softer than an apple, more like a tomato.

They are a light orange in color and are the size of a small apple or large tomato.

Persimmons are in season in the fall, which makes them perfect for this salad. (Read: they help me want to eat salad.) They definitely remind me of apples, so it feels even more like fall.

Arugula Persimmon Salad

Other Arugula Persimmon Salad Ingredients

As you can read, the green of choice in this recipe is arugula. I love arugula for its slightly bitter, peppery taste. It perfectly balances the sweetness of the persimmons. Plus, arugula is a cruciferous vegetable (like broccoli and cauliflower) so you're getting all the extra benefits of the cruciferous family.

For a bit of crunch and some savory, saltiness, we're adding roasted pecans. Pecans scream fall. I love tossing them in salt and roasting them in the oven. They take on a slightly buttery taste which is incredible.

Finally, for a light dressing we'll mix some orange juice and almond butter. It may sound a little weird, but the almond butter is slightly sweet and goes well with the sweetness of the orange juice and persimmons.

To top it all, we'll add some salt and pepper. The pepper highlights the arugula and balances the sweetness of the dressing.

Arugula Persimmon Salad Ingredients

How to make Arugula Persimmon Salad

Assembling this Arugula Persimmon Salad is pretty easy.

Step 1. Start by toasting some pecans, if you don't already have some on hand (<-- something I highly recommend).

Step 2. Peel the persimmons and slice them into bite-sized pieces.

Step 3. Combine orange juice and almond butter in a mason jar or other container with lid. Shake until the almond butter is evenly distributed in the orange juice.

Step 4. Divide arugula into bowls. Top with the persimmons and pecans. Drizzle with the orange juice dressing. Enjoy!

Arugula Persimmon Salad

Recipe Prayer

Thank you God for fall foods that are fresh and healthy. Help us nourish our bodies. Amen.

Tried this recipe?

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Arugula Persimmon Salad

Arugula Persimmon Salad is a crisp, fresh salad that is perfect for fall. It only has a few ingredients and takes just 5 minutes to assemble, great for an easy weeknight side salad!

Author:

Elizabeth

Serves:

4

Prep:

5

min

cook:

0

min

total:

5

min

Ingredients

  • 8 ounces Baby Arugula
  • 2 Persimmons
  • 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!
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November 15, 2021
Elizabeth | The Plant-Based Catholic
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking.
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography