Arugula Persimmon Pear Salad

Rating: 4.62 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A wonderful salad for fall!

By leesean
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.

Nutrition Facts

Per Serving:
526.6 calories; 9.3 g protein; 30.7 g carbohydrates; 2.2 mg cholesterol; 140.2 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

mtho
Rating: 4 stars
10/18/2010
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. Read More
Helpful
(13)
13 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
mtho
Rating: 4 stars
10/18/2010
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. Read More
Helpful
(13)
Wendy
Rating: 5 stars
10/21/2012
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. Read More
Helpful
(4)
Hgreening
Rating: 5 stars
11/29/2012
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! Read More
Helpful
(1)
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Dusti
Rating: 5 stars
10/01/2013
I just made this for a group of 20. I substituted mangos for the persimmons as they were not in season yet here in Montana. It was a hit everyone loved it. I forgot the cheese at the end but it wasn't missed. I also used less dressing overall and less shallots as I was crying too much from the mincing! I toasted the walnuts myself so that they were warm too. (I also didn't bother with the salt/pepper) Read More
chibe1
Rating: 4 stars
12/07/2015
Very nice recipe. I added chicken to make it an entree but didn't make any other changes. I received a permisson (or rather a persimmon) for my birthday and didn't know what to do with it. Thank you Leesean. Read More
Shari Altman
Rating: 5 stars
11/19/2015
Yum!! Read More
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PCT
Rating: 5 stars
11/13/2018
Wonderful salad. Used Fuji persimmons which are firmer and crisper than than the other persimmons which are used in jams and baked goods. Dressing was a bit lemony so I added more oil. Read More
PUNKGIRL
Rating: 4 stars
10/30/2018
Very tasty salad that makes use of seasonal fall ingredients. Family enjoyed it. Read More
Betty W Stone
Rating: 5 stars
03/12/2017
I love arugula but added some other lettuces that I had on hand. I couldn't find persimmons but added avocado to pear. The dressing was just right. Read More
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