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Arugula Persimmon Pear Salad


"A wonderful salad for fall!"
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15 m servings 527 cals
Original recipe yields 2 servings


  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 45.1 g
  • 69%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. 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.
  2. Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.

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Read all reviews 7
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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, ...

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 ex...

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...

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.

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. Than...

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...