Arugula Persimmon Feta Salad Recipe

I decided to mix up some fresh arugula, sliced persimmons, crumbled feta, and crunchy walnuts one afternoon and i was blown away by how the tangy lemon dressing tied all those flavors together into a salad thats both refreshin and totally satisfying.

I think this Arugula Persimmon Feta Salad is a nutrition-packed meal. I love how fiber-rich arugula, antioxidant-loaded persimmons and protein-filled feta blend with crunchy walnuts and crisp red onion.

I like the extra virgin olive oil, tangy lemon juice and slight honey sweetness that makes it an overall balanced dish.

Ingredients

• Arugula: A peppery green high in fiber and vitamins that makes the salad fresh.
• Persimmons: Ripe and naturally sweet, they bring a soft, fruity burst to the mix.
• Feta Cheese: Crumbled for tangy flavor and extra protein in every bite.
• Toasted Walnuts: Provide crunch, healthy fats and a bit of extra fiber too.
• Red Onion: Adds a crisp, sharp taste along with antioxidant goodness.

Ingredient Quantities

• 5 cups fresh arugula
• 2 ripe persimmons, cored and thinly sliced
• 4 oz crumbled feta cheese
• 1/2 cup toasted walnuts (or pecans if you prefer)
• 1/4 red onion, thinly sliced
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey (optional)
• Salt and freshly ground black pepper to taste

How to Make this

1. Rinse the arugula and pat it dry before putting it into a big bowl

2. Lay the thinly sliced persimmons evenly on top of the arugula

3. Sprinkle the crumbled feta cheese over the persimmons and greens

4. Toss in the toasted walnuts (or pecans if you prefer) for extra crunch

5. Scatter the thinly sliced red onion all over the mix

6. In a small bowl, mix the extra virgin olive oil, fresh lemon juice, honey, salt and freshly ground black pepper

7. Whisk the dressing well until all the ingredients emulsify properly

8. Drizzle the dressing evenly over the salad

9. Gently toss everything together until the flavors combine nicely

10. Serve immediately and enjoy this refreshing salad!

Equipment Needed

1. A colander to rinse the arugula
2. A big bowl to mix the salad
3. A cutting board for slicing persimmons and red onion
4. A sharp knife for cutting the ingredients
5. A small bowl to mix the dressing
6. A whisk to emulsify the dressing properly
7. Salad tongs or a large spoon to toss everything together
8. Serving plates for presenting the salad

FAQ

• Q: Can I substitute different nuts for the walnuts?
  
  A: Yeah, definitely. You can use pecans, almonds or any nut you like. It kind of changes up the flavor, so it’s a fun twist.
• Q: What type of persimmons works best in this salad?
  
  A: It’s better to use Fuyu persimmons because they’re firm and sweet, even without being overly ripe.
• Q: How do I toast the walnuts?
  
  A: Just toss them in a dry skillet over medium heat for about 5 minutes, stirring a lot until they turn a bit brown. Watch closely so they dont burn.
• Q: Can I prep this salad ahead of time?
  
  A: Sure, you can chop and mix all the ingredients in advance. But wait to add the dressing till just before serving so the arugula stays crispy.
• Q: Is there a substitute for fresh lemon juice in the dressing?
  
  A: If you’re out of lemon juice, a light vinegar like apple cider vinegar can work. It gives you that tangy feel without overdoing it.

Arugula Persimmon Feta Salad Recipe Substitutions and Variations

• You can swap out the arugula for baby spinach or a mixed greens blend if you cant find fresh arugula.
• If you dont have ripe persimmons, try using thinly sliced Asian pears or even a crisp apple for a similar sweetness and crunch.
• Instead of crumbled feta, goat cheese works pretty well to give you a creamy tang that still compliments the fruit.
• Skip the walnuts if you dont like them and toast a mix of pecans or even almonds instead.

Pro Tips

1. Make sure you wash and really dry your arugula. Wet greens can make the salad soggy, so using a salad spinner or patting it dry with paper towels is key
2. Toast the walnuts (or pecans) lightly until they’re golden brown. This not only gives them more crunch but also brings out a nuttier flavor
3. When you slice the red onion and persimmons, try to keep the pieces similar in size. That way every bite has a good mix of flavors and textures
4. Mix the dressing ingredients well and consider letting the persimmons and onions sit in it for a few minutes before tossing with the arugula. That little extra step lets the flavors soak in a bit more and makes the salad even tastier

Here is the recipe: First, rinse yur arugula and dry it really good, then throw it in a big bowl. Next, lay out the thinly sliced persimmons evenly on top. Sprinkle the crumbled feta all over, and then toss in the toasted walnuts or pecans for that extra crunch. Scatter the sliced red onion on top as well. In a separate bowl, mix the extra virgin olive oil, lemon juice, honey, salt and pepper until it looks even-ish. Drizzle the dressing evenly over your salad and give it a gentle toss, mixing everything together well. Serve it right away and enjoy your refreshing salad!