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Arugula With Persimmons and Pomegranate Seeds

Arugula With Persimmons and Pomegranate Seeds

From Lauren Hendrickson

Arugula With Persimmons and Pomegranate Seeds

Ingredients

  1. 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

Directions

  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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