Arugula Salad with Persimmon & Goat Cheese
This sophisticated salad offers a delightful balance of sweet, tangy, and savory flavors, making it a perfect light lunch or elegant appetizer. The vibrant arugula, sweet persimmon, creamy goat cheese, and crunchy pecans are harmonized by a bright lemon vinaigrette.
For 2 servings
Prepare the persimmon: Wash the persimmon thoroughly, remove the stem, and slice it very thinly into rounds or half-moons. Set aside.
Toast the pecans (if not pre-toasted): Place the pecans in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Be careful not to burn them. Remove from heat and let cool completely, then roughly chop.
Make the lemon vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, sea salt, and freshly ground black pepper until well combined and emulsified.
Assemble the salad base: In a large mixing bowl, add the fresh arugula. Drizzle about half of the prepared lemon vinaigrette over the arugula. Gently toss the arugula with your hands or tongs until evenly coated. Add more dressing to taste, if desired.
Arrange and top: Divide the dressed arugula between two serving plates. Artfully arrange the thinly sliced persimmon over the arugula.
Finish the salad: Crumble the soft goat cheese evenly over the persimmon and arugula. Sprinkle the toasted and chopped pecans over the top.
Serve immediately: Enjoy this fresh and vibrant salad as a light lunch or a sophisticated side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose ripe Fuyu persimmons for this salad, as they are non-astringent and can be eaten firm. Hachiya persimmons are only edible when very soft and jelly-like, which isn't ideal for slicing.
- 2For best results, wash and thoroughly dry the arugula before dressing. Excess water will dilute the vinaigrette and make the greens soggy.
- 3If preparing ahead, keep the vinaigrette separate from the arugula and other toppings. Dress and assemble just before serving to maintain freshness and crunch.
- 4Adjust the amount of goat cheese and pecans to your preference. A little extra can add more creaminess or crunch.
Adapt it for your goals.
Fruit Swap
Substitute persimmon with thinly sliced apples (like Honeycrisp or Fuji), pears, or even fresh figs when in season for a different sweet element.
Nut/Seed ChangeNut/Seed Change
Swap pecans for walnuts, pistachios, or pumpkin seeds (pepitas) for varied texture and flavor. Ensure they are toasted for maximum impact.
Cheese AlternativeCheese Alternative
If goat cheese isn't preferred, try crumbled feta cheese, shaved Parmesan, or even a mild blue cheese for a different tangy note.
Why this is on our healthy list.
Rich in Vitamins and Antioxidants
Arugula is packed with vitamins K and A, while persimmons are a good source of vitamins A and C, and both offer potent antioxidants that combat free radicals.
Good Source of Fiber
Persimmons contribute dietary fiber, aiding in digestive health and promoting a feeling of fullness, which can be beneficial for weight management.
Healthy Fats and Protein
Pecans provide healthy monounsaturated fats and some protein, while goat cheese offers protein and calcium, contributing to satiety and overall nutritional balance.
Frequently asked questions
Yes, the lemon vinaigrette can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. Just give it a good shake or whisk before using, as the oil and lemon juice may separate.
