π₯ Persimmon & Arugula Salad: A Bright Fall Favorite
This Persimmon & Arugula Salad is the perfect balance of sweet and sharp β pairing peppery greens with honey-sweet persimmons, creamy cheese, and a tangy citrus vinaigrette. Elegant enough for entertaining, yet simple enough for a weekday lunch, itβs the kind of dish that celebrates fallβs natural contrast.
At Deeβs Nutz and Berries in Brodhead, WI, weβll begin offering fresh American persimmons in 2028. Until then, we love showcasing how this fruit pairs with fresh, seasonal greens and ingredients that highlight its unique flavor.
If youβd like to taste recipes like this on the farm or be part of future seasonal tastings, donβt forget to visit our event page or sign up for our newsletter for updates.
π₯ Persimmon & Arugula Salad
π Ingredients
π₯ For the Salad
This flavorful autumn salad combines sweet persimmons with peppery arugula, creamy cheese, and a touch of crunch for a beautifully balanced dish.
- 2 cups baby arugula (or field greens with arugula)
- 1 ripe, sliced non-astringent persimmon (e.g., Fuyu), or soft-sliced American persimmon
- ΒΌ cup crumbled goat cheese or feta
- ΒΌ cup toasted walnuts or pecans
- 1 tbsp pomegranate seeds (optional)
- Shaved red onion (a few thin slices)
- Fresh cracked black pepper to taste
π For the Citrus Vinaigrette
This light, bright dressing brings a zesty finish that complements the sweet fruit and bold greens.
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp orange juice
- Β½ tsp Dijon mustard
- Β½ tsp maple syrup or honey
- Pinch of salt
π₯ Instructions
- In a small jar, whisk or shake together all vinaigrette ingredients until emulsified.
- Arrange arugula on a serving plate or shallow bowl.
- Top with sliced persimmons, cheese, toasted nuts, onion, and pomegranate seeds.
- Drizzle lightly with dressing just before serving.
- Finish with fresh cracked pepper and serve immediately.
π From the Orchard Tip
- Use firm, non-astringent persimmons like Fuyu for the cleanest slices.
- If using American persimmons, choose only those that are very soft and layer in dollops rather than slices.
- Swap arugula for baby kale or spinach if you’re serving someone who prefers milder greens.
- This salad pairs beautifully with grilled chicken or as a fresh side for Thanksgiving dinner.
More to Savor from the Orchard
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