This quick salad is ready in minutes and brings some freshness to classically fall flavors. Just mix persimmons, arugula, toasted pecans and spice together for a naturally paleo and gluten free salad.
Typically we think of summer as the mecca season for fruit: mangoes, kiwi, watermelon.
But fall is actually my favorite fruit season. It gives us the buttery cinnamon flavors of my favorite fruit: the persimmon.
You might have seen my chocolate covered ones earlier this year. And those are bomb. But, I also like to add the sweet orange fruit to savory dishes, like this salad.
This Persimmon Arugula Salad is tossed with toasted cardamom pecans and green goddess dressing for a super quick and fresh mix. This is a great way to bring fall flavors to a healthier side for Thanksgiving or Christmas parties.
The Green Goddess Dressing
There are many varieties of green goddess dressing, so feel free to use your favorite. I love Tessamae's because of the ingredient list. I can read all of the ingredients and there is no hidden corn, sugar, soy, flavoring or wheat. You can find the Tessamae green goddess here online and in some health food stores. I just get mine shipped to me.
To warm up the dressing and make it taste a little more like fall, I added a little spice. I used a 1/4 teaspoon of cardamom and mixed it in with the dressing before adding to the salad.
Toasting the nuts - and tasty nut alternatives
I toasted the pecans mixed with a little cardamom and nutmeg on the stove top for 5-7 minutes until slightly aromatic. Be careful not to overcook these as they can burn quickly.
If you prefer, you can also toast the nuts or seeds in the oven. In that case, simply preheat the oven to 350 and spread the nuts or seeds flatly on a baking sheet. Toast in the oven for 5-7 minutes or until aromatic and slightly nuttier in taste.
If you have an allergy to nuts, you can easily replace these with seeds. Sesame seeds will add an awesome nutty flavor, sans nuts. Pumpkin seeds will be nice and crunchy.
You can toast the seeds in the same way you would toast the pecans or walnuts.
Persimmon Arugula Salad
Arugula pairs well with persimmons since their growing seasons overlap. Arugula is cold tolerant so it is available late into fall and early winter. However, if you're not into Arugula, this salad would also be great with mixed greens and a little kale.
I hope this salad brings you all the tasty flavors of fall and the freshness of buttery, apple persimmons.
Sharing is Caring! Pin for Later!
Persimmon Arugula Salad
- 1 tbsp green goddess dressing I used Tessamae's Whole 30 friendly dressing
- 1/4 cup pecans can sub for walnuts or pumpkin seeds
- 2 Persimmons
- 1/2 tsp cardamom divided
- 1/4 tsp nutmeg
- On a skillet on medium-high toast pecans, 1/4 tsp of the cardamom and nutmeg for 5-7 minutes. Be careful not to let them blacken as they will turn from toasty to burnt quickly. They will turn aromatic and taste toasted when finish. I recommend tasting one to see if it's ready.
- Slice Persimmons
- Mix remaining cardamom and dressing in the salad bowl. Toss with arugula
- Top with nuts and persimmons
- Serve and enjoy!
This nutrition information does not tell the whole story of food's nutritional value! Make sure to use your gut intuition on what your body needs, eat your veggies and get 30 plants a week for optimal gut health. This nutritional data is calculated based on above values and standard brands. This information may vary.