Persimmon salad with pomegranate over and arugula bed.
Guess what: I found ripe persimmons and pomegranates the other day at the grocery store.
I couldn’t believe my eyes. I was surprised because I associate persimmons with Thanksgiving, not only because of their bright orange color, matching the palette of the fall, but also because in California they were always ripen by Thanksgiving.Of course I couldn’t avoid the temptation and I bought them just for the pleasure of having this explosion of color in my table. I hope you like my persimmon salad with pomegranate over an arugula bed.
Guess what: I found ripe persimmons and pomegranates the other day at the grocery store.
I couldn’t believe my eyes. I was surprised because I associate persimmons with Thanksgiving, not only because of their bright orange color, matching the palette of the fall, but also because in California they were always ripen by Thanksgiving.
Of course I couldn’t avoid the temptation and I bought them just for the pleasure of having this explosion of color in my table. 
I hope you like my persimmon salad with pomegranate over an arugula bed.
Persimmon salad with pomegranate over an arugula bed recipe
Persimmon, Pomegranate and Arugula Salad
This salad is perfect for the fall season, not only because of its bright colors but also because it's made with seasonal ingredients including persimmons and pomegranates.
Servings: 2
Ingredients
- 3 cups of arugula leaves
- 1 persimmon finely sliced
- 4 Tbs of pomegranate seeds
- 2 Tbs of vinaigrette made of 3 parts of extra virgin olive oil 1 part of balsamic vinegar and coarse sea salt to taste
Instructions
- In a shallow salad dish make a bed with the arugula.
- Place the persimmons on top.
- Sprinkle the pomegranate seeds.
- Season with the vinaigrette.
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