Persimmon and Pomegranate Arugula Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Peppery arugula topped with sweet persimmon, crispy fried shallots, dried cranberries, pistachios, pomegranate, and blue cheese, dressed in a maple-Dijon vinaigrette. A colorful, complex salad with sweet, tart, and savory notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 small lemon (juiced)
- 2 tablespoon champagne vinegar
- 1 tablespoon maple syruup (more or less to personal taste)
- 1 teaspoon dijon mustard
- 1/2 cup olive oil
- 1 tablespoon unsalted butter
- 1 large shallot (sliced)
- 1 pinch kosher salt
- 5 ounces baby arugula
- 2 small persimmons (firm but soft) (sliced or diced)
- 1/3 cup dried cranberries
- 1/3 cup chopped pistachios
- 2 ounces crumbled blue cheese (or goat cheese)
- 1/3 cup pomegranate arils
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 364mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 336mg
- Calcium
- 119mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 364MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.