Arugula and Persimmon Salad with Pistachio Vinaigrette

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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