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.

2 servings
Active Time
15 minutes
Total Time
15 minutes


  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


    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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