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A plate of arugula persimmon salad, with a fork, ready to serve.

Arugula Persimmon Salad

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Arugula Persimmon Salad is a crisp, fresh salad that is perfect for fall. It only has a few ingredients and takes just 5 minutes to assemble, great for an easy weeknight side salad!
Course Salad
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 289
Author Elizabeth

Ingredients

  • 8 Ounces Baby Arugula
  • 2 Persimmons
  • ½ Cup Toasted Pecans
  • ⅓ Cup Orange Juice
  • 3 Tablespoons Almond Butter
  • Salt & Pepper to taste

Instructions

  • Peel the persimmon and slice in to bite-sized pieces.
  • In a mason jar or other lidded container combine the almond butter and orange juice. Shake until the almond butter is incorporated into the orange juice.
  • Divide the arugula into 4 bowls. Evenly divide the persimmons and pecans. Drizzle on dressing as desired. Enjoy!

Nutrition

Calories: 289kcal | Carbohydrates: 36g | Protein: 6g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 27mg | Potassium: 651mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1394IU | Vitamin C: 74mg | Calcium: 166mg | Iron: 4mg