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Fall Salad Recipe With Arugula, Persimmons, and Pomegranates

Fall Into Salads: Arugula With Persimmons and Pomegranate Seeds

After a long and filling Thanksgiving weekend, it's time to move away from the decadent traditional dishes and toward something a little lighter, like a raw salad. I jazzed up arugula by adding Fuyu persimmons and pomegranate seeds. To top these Fall favorites, I whipped up a quick vinaigrette of pomegranate molasses, fig balsamic vinegar, and lemon olive oil. Don't fret if you are without these specific ingredients; you can easily substitute with a touch of pomegranate juice, regular balsamic vinegar, extra-virgin olive oil and fresh lemon juice. Ready to brighten up your next meal? Then get the recipe!

Arugula With Persimmons and Pomegranate Seeds

Arugula With Persimmons and Pomegranate Seeds

Arugula With Persimmons and Pomegranate Seeds


3 cups of arugula, cleaned
4 Fuyu persimmons, sliced into wedges
1 pomegranate, cleaned and seeded
1/4 cup cashews, finely chopped
1 tablespoon pomegranate molasses
2 tablespoons fig balsamic vinegar or balsamic vinegar
3 tablespoons lemon olive oil or olive oil
Juice of half of a lemon, more if using regular olive oil
Salt and pepper to taste


  1. Place the arugula on a plate and top with sliced persimmons. Sprinkle with pomegranate seeds and cashews.
  2. In a small bowl, stir the pomegranate molasses, fig balsamic vinegar, and lemon juice. Slowly whisk in the lemon olive oil until well-blended. Season with salt and pepper.
  3. Drizzle the dressing over the salad, toss lightly, and serve.

Serves 4.

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