Fall Salad

 

This recipe is from Weelicious. While it is no longer fall, you might still be able to find persimmons; if not, keep this in mind for the next time they’re in season! I’ve decided that I really like persimmons and want to eat more of them. This was a great way to enjoy them fresh! They are so beautiful sliced across the equator. Note that I assembled the salad willy-nilly over several days and used more fruit than the directions call for. 

For the salad 

1 lb. arugula (or favorite salad greens) 

1 pear, cored and thinly sliced 

½ cup pomegranate arils 

1 persimmon, sliced (I used a fuyu persimmon) 

1/3 cup walnuts, toasted (I only had pecans on hand) 

¼ cup lactose-free feta cheese, crumbled 

For the dressing 

1 small shallot, finely diced 

3 Tbsp. fig or regular balsamic vinegar 

¼ cup olive oil 

¼ tsp. kosher salt 

Place all the salad ingredients in a large bowl. 

Place the vinaigrette ingredients in a jar and shake vigorously to combine. 

Drizzle some of the vinaigrette over the salad and toss to just coat the salad.