Persimmon Arugula Salad
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.
- 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.
Mix remaining cardamom and dressing in the salad bowl. Toss with arugula
Top with nuts and persimmons
Serve and enjoy!
Can use walnuts or toasted pumpkin seeds instead of pecans. If you use pumpkin seeds, make sure to fully toast them ahead of time. Recipe here.