Fuyu Persimmon Salad with Arugula & Pomegranate

Crisp sweet Fuyu persimmons contrast with peppery arugula and tart pomegranate in this perfectly seasonal salad.

Fuyu Persimmon Salad with Arugula & Pomegranate 

Print This Recipe Total time Yield 6Published


  • 2 fuyu persimmons
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon coconut vinegar (you may substitute any white vinegar)
  • ½ teaspoon sea salt
  • 1 pinch freshly cracked black pepper
  • 3 cup arugula
  • ½ cup pomegranate seeds


Cut the top off the persimmons, then using a vegetable peeler, peel the skin off too. This is optional as the skin is edible. Use a mandoline to carefully slice crosswise paper-thin slices, exposing the starburst in the center of each slice.

In a small bowl whisk together the oil with the vinegars, salt and pepper.

In a large salad bowl toss the arugula and the pommegrantae seeds with the vinaigrette to coat. Divide the salad among six plates and top each with slices of persimmon.