Photo by Vanessa Stump

For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor. High in fiber, B and C vitamins, and plenty of antioxidants, the sweet persimmons pair perfectly with the arugula’s snap and the complexity of the pistachio dressing.

Yield

2 servings

Active Time

15 minutes

Total Time

15 minutes

Ingredients

1. Salad:
   • 1/2 pound arugula, washed and spun dry
   • 2 Fuyu persimmons, stemmed and sliced into thin rounds
2. Pistachio vinaigrette:
   • 1 tablespoon lemon juice
   • 2 tablespoons extra-virgin olive oil
   • 1/8 cup water
   • 1/4 cup pistachios
   • 1/2 teaspoon sea salt

Preparation

1. 1. In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
   2. Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.

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