Persimmon and Pomegranate Arugula Salad

This Persimmon and Pomegranate Arugula Salad is as delicious as it is colorful. A simple, flavor-packed salad consisting of peppery arugula, sweet juicy persimmon, crispy fried shallots, dried cranberries, chopped pistachios, tart pomegranate arils and funky blue cheese. Lastly, this stunning salad is drizzled with a quick and easy vinaigrette.

Who doesn’t love a good salad.

Personally, I love a salad that has tons of toppings and texture. The more the better, in my opinion. In this holiday gem of a salad, arugula is topped with sliced persimmon, crispy fried shallots, chopped pistachios, chewy dried cranberries, tart pomegranate arils and crumbed blue cheese. And then a quick and easy vinaigrette is drizzle over top.

For extra protein, top with grilled or roast chicken, shrimp or salmon.

To Make This Persimmon and Pomegranate Arugula Salad You Will Need:

for the vinaigrette:

• kosher salt – Enhances the flavors in the dressing.
• freshly ground black pepper – For added bite and flavor.
• lemon juice – Adds brightness and acidity with subtle citrus flavor.
• champagne vinegar – Adds delicate tang and acidity.
• pure maple syrup – Adds a touch of sweetness and subtle maple flavor.
• dijon mustard – Helps with emulsion and also gives the dressing a nice tanginess.
• olive oil – Lends flavor and richness.

for the salad:

• unsalted butter – Lends fat and flavor and aids deep caramelization of the shallot.
• shallot – For delicate and sweet onion flavor and crispy texture.
• kosher salt – Draws out flavor and helps soften the shallots while caramelizing.
• baby arugula – A fresh leafy green that is slightly bitter and peppery.
• persimmon – Add juicy sweet flavor.
• dried cranberries – Adds sweet flavor and chewy texture.
• pistachios – Use shelled, roasted and salted pistachios.
• blue cheese – Adds creaminess and sharp, earthy and tangy flavor.
• pomegranate arils – Adds a pop of color, texture and sweet tart flavor.

What Are Persimmons?

Persimmons are the edible fruit of the many species of trees in the genus Diospyos. The fruit matures in late fall and can stay on the tree through winter. (thank you wikipedia) Typically, where I live, Fruyu persimmons are all I ever see. From what I know, you can eat them firm, however I like them a little soft – still able to slice it but it’s not mushy. Persimmons have a bright orange skin, they taste sweet with cinnamon undertones when fully ripe. These fruits and are high in dietary fiber and some dietary minerals.

Make The Vinaigrette:

In a small bowl or jar, measure and add 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, juice of 1 small lemon, 2 tablespoons champagne vinegar, 1 tablespoon maple syrup, 1 teaspoon dijon mustard and 1/2 cup olive oil.

Whisk or shake well to combine.

Make The Crispy Shallots:

In a 10-inch skillet, over medium heat, add 1 tablespoon unsalted butter, 1 large shallot (sliced) with a pinch of salt.

Stir and cook, adjusting the heat as needed to avoid burning, until golden. Transfer to a paper towel lined plate to cool. The shallots will crisp up more as they cool.

 

Build The Salad:

Add 5 ounces of baby arugula to a bowl, platter or individual salad bowls/plates. Arrange 2 small-sh, sliced persimmons among serving dish/dishes.

Scatter with crispy shallots, 1/3 cup dried cranberries and 1/3 cup chopped pistachios.

Top with 2 ounces crumbled blue cheese and 1/3 cup pomegranate arils.

Lastly, drizzle with desired amount of the vinaigrette.

That’s it!

Now all that’s left to do is to enjoy this colorful, festive salad.

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Enjoy! And if you give this Persimmon and Pomegranate Arugula Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!