By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
156 cal · 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.
Comments
Persimmons and pomegranates are both seasonal in fall and early winter, when they hit their price sweet spot around Charlotte; arugula and mint are year-round at every major chain, and feta is standard everywhere. The real cost driver is the pomegranate at $3–5 per fruit for maybe a quarter cup of seeds, pushing the per-serving ingredient cost to around $2.50–3.00 before the feta. The stated 10 minutes is honest if you buy pre-seeded pomegranate or use the shock method; if you're deseeding from scratch, add 5–10 minutes and budget frustration. This is a same-night dish that does not keep well—the arugula will wilt and the pomegranate seeds soften overnight—so it suits a dinner party or immediate family meal, not Monday-night prep. Charlotte's fall farmers markets make this excellent seasonally, but timing matters.
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