Ultimate Fall Harvest Salad with Persimmon and Pomegranate
 
Prep time
Total time
 
A bright, seasonal salad to enjoy during the cold months!
Author:
Recipe type: Fall Salad
Cuisine: Mediterranean
Serves: 4
Ingredients
  • 12 walnut halves, lightly toasted
  • 5 TBSP. extra virgin Greek olive oil
  • 2 TBSP. red wine or balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1 TBSP. maple syrup
  • ½ tsp. sea salt and freshly ground pepper to taste
  • 4 cups wild or baby arugula
  • 1 ripe persimmon, peeled and thinly sliced
  • 4 oz. Greek Feta cheese, crumbled
  • ½ cup arils (the edible seeds) of a medium pomegranate
  • ½ crisp apple, diced
  • 2 TBSP. green pumpkin seeds (optional)
Instructions
  1. Heat a small nonstick skillet over medium heat and lightly toast the walnuts for a couple of minutes. Watch that they do not burn. Set aside to cool.
  2. Prepare the dressing by whisking together the olive oil, vinegar, mustard, maple syrup, salt and pepper. Taste and adjust the seasoning.
  3. In a large bowl or platter, place the arugula as a base and top with the sliced persimmon. Add the dressing and mix gently. Top with the Feta cheese, the pomegranate arils, diced apple, and pumpkin seeds (if using). Serve at once.
Notes
For my readers outside North America who might not have access to maple syrup, pomegranate molasses or a good quality honey can be substituted. My Greek and Italian friends can easily use thyme honey!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/ultimate-fall-harvest-salad-with-persimmon-and-pomegranate/