Description
A beautiful winter salad with sweet, vibrant persimmons, creamy chunks of avocado, all nestled into a bed of snappy arugula and topped with salty feta, chopped pistachios, and a simple lemon vinaigrette. Simple, tasty, and perfect as a side dish for any meal or holiday gathering.
Ingredients
Scale
Simple Lemon Vinaigrette
- 1/4 cup high quality extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon each salt & pepper (or to taste)
Persimmon Arugula Salad
- 5 oz. arugula (aboout 5 packed cups)
- 2 Fuyu persimmons, stemmed, quartered, seeded if necessary, then thinly sliced
- 1 medium avocado, pitted & diced
- 1/2 cup pistachios, roughly chopped
- 3 oz. feta, crumbled
- Simple Lemon Vinaigrette
Instructions
Simple Lemon Vinaigrette
- Place all of the ingredients in a small mason jar, screw the lid on tight, and shake vigorously to emulsify.
Persimmon Arugula Salad
- Place all of the ingredients in a large salad bowl and toss to combine (see notes).
- Serve immediately.
Notes
If the salad isn't going to be served immediately, wait to add the vinaigrette to the salad until serving time. This will prevent the arugula from becoming wilted.
- Category: Salad
- Method: Chop
- Cuisine: American
- Diet: Gluten Free
Keywords: side salad, arugula salad, persimmon salad, holiday side dish, holiday salad
