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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.
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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.
Course Salad, Side Dish
Cuisine American, dairy free, gluten free, grain free, ketogenic, paleo, soy free, whole30
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 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

Instructions

  • 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!

Notes

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.