Arugula Persimmon Pear Salad Recipe -
Arugula Persimmon Pear Salad Recipe
  • READY IN 15 mins

Arugula Persimmon Pear Salad

Recipe by  

"A wonderful salad for fall!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins

    15 mins


  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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Reviews More Reviews

Oct 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.

Oct 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.

Nov 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!

Oct 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)


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  • Calories
  • 527 kcal
  • 26%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 45.1 g
  • 69%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 334 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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