Fresh arugula with persimmons, pomegranate seeds and pepitas or pumpkin seeds. A refreshing and clean salad straight from the local farm, to compliment those delectable dishes adorning a food-laden Thanksgiving table. Or a perfect detox salad for the day after that big, fat feast! With bright colors reminiscent of the colors of Fall and the oncoming holiday season, it’s my spin on a salad I had recently at one of my favorite Italian restaurants in San Francisco, Zero Zero. Peppery arugula, the mellow flesh of persimmons, crunchy pomegranate seeds and pepitas or pumpkin seeds, all tossed together in an apple cider vinaigrette. Easy to toss together and eaten, guilt-free 🙂
Organic baby arugula – 6 to 8 cups
Persimmons – 2
Pomegranate seeds – 1/2 cup
Pumpkin seeds – 1/2 cup
For the vinaigrette:
Apple cider vinegar – 2 tbsp
Dijon mustard – 1 tbsp
Lemon juice – 1 tbsp
Honey – 1/2 tbsp
Extra virgin olive oil – 4 tbsp
Salt and black pepper, to taste
Toast the pumpkin seeds in a pan for a couple of minutes. Peel the persimmons and thinly slice them.
In a big salad bowl toss, add the arugula. Add the persimmons, pumpkin seeds and pomegranate seeds.
Whisk all the ingredients for the vinaigrette.
Before serving the salad, add the vinaigrette and toss well.