Arugula Persimmon Pear Salad

A wonderful salad for fall

Arugula Persimmon Pear Salad Ingredients

• 1 teaspoon Dijon mustard

• lemon, juiced

• cup olive oil

• 1 shallot, minced

• 1 persimmon, sliced

• 1 pear, sliced

• cup walnut pieces, toasted

• 1 bunch arugula

• 1 tablespoon shaved Parmesan cheese

• salt and pepper to taste

How to Make Arugula Persimmon Pear Salad

1. Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.

2. Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.

Arugula Persimmon Pear Salad Nutritions

• Calories: 526.6 calories

• Carbohydrate: 30.7 g

• Cholesterol: 2.2 mg

• Fat: 45.1 g

• Fiber: 7.5 g

• Protein: 9.3 g

• SaturatedFat: 5.8 g

• ServingSize:

• Sodium: 140.2 mg

• Sugar: 10.8 g

• TransFat:

• UnsaturatedFat:

Arugula Persimmon Pear Salad Reviews

• A fun salad with lots of unusual flavors. I used plums instead of persimmon (since I didnt have persimmon on hand), and I couldnt taste the plums, so dont repeat my mistake. Other than that, it was an easy, delicious salad.

• I made this for a group of friends tonight, and it received rave reviews. I doubled the recipe, and had to use green onions because my grocery store didnt have shallots. Otherwise, I made it exactly as written. It was a huge hit.

• This is a wonderful way to enjoy raw persimmon and get all the great enzymes from fresh fruit and vegetables. To make it a complete meal I added left over roasted chicken and topped it with feta cheese instead of Parmesan. Even my two year old loved it

• I used Mango in place of the persimmon and feta instead of thE Parmesan. It was a big hit Will definitely make it again when my fresh pears are ripe next fall.

• I just made this for a group of 20. I substituted mangos for the persimmons as they were not in season yet here in Montana. It was a hit, everyone loved it. I forgot the cheese at the end but it wasnt missed. I also used less dressing overall and less shallots as I was crying too much from the mincing I toasted the walnuts myself so that they were warm too. (I also didnt bother with the salt/pepper)

• Very tasty salad that makes use of seasonal fall ingredients. Family enjoyed it.

• Yum

• Very nice recipe. I added chicken to make it an entree, but didnt make any other changes. I received a permisson (or rather a persimmon) for my birthday and didnt know what to do with it. Thank you, Leesean.

• I love arugula, but added some other lettuces that I had on hand. I couldnt find persimmons, but added avocado to pear,. The dressing was just right.

• Wonderful salad. Used Fuji persimmons which are firmer and crisper than than the other persimmons which are used in jams and baked goods. Dressing was a bit lemony so I added more oil.