Serves 6
10 min
Persimmon and Arugula Salad With Pomegranate Seeds, Mint, and Feta
Recipe GLPR06691bf8abf25d
A vibrant, refreshing salad that pairs sweet persimmons with peppery arugula, bright pomegranate seeds, aromatic mint, and creamy feta cheese. Dressed with a simple red wine vinaigrette, this elegant salad works beautifully as a light appetizer or side dish.
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Ingredients
¼ cup red wine vinegar
½ cup olive oil
to taste kosher salt
to taste freshly ground black pepper
3 Fuyu persimmons
¼ cup pomegranate seeds
4 cups baby arugula
1½ tablespoons fresh mint leaves, finely chopped
¼ cup crumbled feta cheese
Directions
In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper until emulsified and well combined. Set the vinaigrette aside.
Slice the Fuyu persimmons into thin rounds or wedges, removing any seeds as needed.
Place the baby arugula in a large mixing bowl. Pour the prepared vinaigrette over the arugula and gently toss to coat evenly.
Transfer the dressed arugula to a serving platter or individual plates, arranging it as the base of the salad.
Top the arugula with the sliced persimmons, distributing them evenly across the salad.
Scatter the pomegranate seeds over the persimmons, followed by the crumbled feta cheese.
Sprinkle the chopped fresh mint over the entire salad. Serve immediately and enjoy.
