Persimmon and Arugula Salad With Pomegranate Seeds, Mint, and Feta Recipe

Updated April 10, 2019

110813-272979-Serious-Eats-Thanksgiving-Persimmon-Arugula-SaladB.jpg — Persimmons lend a seasonal touch to a fall salad with arugula, pomegranate seeds, mint and feta. . Jennifer Olvera

Colorful, multi-textured and full of flavor, this seasonal salad combines sweet, tender persimmons with peppery arugula, crunchy pomegranate seeds, mint and salty feta. A light red wine vinaigrettes ties everything together.

When preparing the persimmons, you can peel the skin using a vegetable peeler, and discard the top and bottoms prior to slicing.

Recipe Details

Persimmon and Arugula Salad With Pomegranate Seeds, Mint, and Feta Recipe

Active 10 mins

Total 10 mins

Serves 4 to 6 servings

Cook Mode (Keep screen awake)

Ingredients

1/4 cup red wine vinegar
1/2 cup olive oil
Kosher salt and freshly ground black pepper
3 Fuyu persimmons
1/4 cup pomegranate seeds
4 cups baby arugula
1 1/2 tablespoons finely chopped fresh mint leaves
1/4 cup crumbled feta

Directions

Whisk red wine vinegar and olive oil in a small bowl. Season with salt and pepper and whisk again.
Trim persimmon tops and ends, and peel skin using a vegetable peeler. Halve and cut persimmons into thin slices.
Place persimmons in a large bowl along with pomegranate seeds, arugula, mint, and feta. Toss with vinaigrette, garnish with cracked black pepper, and serve immediately.

Special equipment

Vegetable peeler

Nutrition Facts (per serving)
246	Calories
20g	Fat
18g	Carbs
2g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	246
% Daily Value*
Total Fat 20g	25%
Saturated Fat 3g	17%
Cholesterol 6mg	2%
Sodium 133mg	6%
Total Carbohydrate 18g	6%
Dietary Fiber 4g	13%
Total Sugars 12g
Protein 2g
Vitamin C 9mg	46%
Calcium 63mg	5%
Iron 1mg	4%
Potassium 215mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.