Arugula Persimmon Pear Salad

Arugula Persimmon Pear Salad

4 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    15 m
leesean
Recipe by  leesean

“A wonderful salad for fall!”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  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.

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Reviews (4)

Rate This Recipe
mtho
13

mtho

A fun salad with lots of unusual flavors. I used plums instead of persimmon (since I didn't have persimmon on hand), and I couldn't taste the plums, so don't repeat my mistake. Other than that, it was an easy, delicious salad.

WENDYWR
3

WENDYWR

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 didn't have shallots. Otherwise, I made it exactly as written. It was a huge hit.

Hgreening
1

Hgreening

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!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 527 cal
  • 26%
  • Fat
  • 45.1 g
  • 69%
  • Carbs
  • 30.7 g
  • 10%
  • Protein
  • 9.3 g
  • 19%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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