Every fall, I eagerly anticipate the arrival of persimmons at my local farmer’s market, grocery store, and even Costco. These vibrant fruits, along with pears and apples, become daily staples in my household during the autumn months. I love pairing these high-fiber foods with sharp white cheddar cheese, a handful of nuts, or a serving of cottage cheese for a delicious and nutritious snack.
Recently, I was inspired by a recipe from What’s Gaby Cooking that featured persimmons and Brussels sprouts in a salad. This motivated me to enhance my usual arugula salad with both persimmons and Brussels sprouts, along with creamy feta, crunchy pistachios, and a tangy balsamic vinaigrette. The combination is delightful, making this salad a perfect addition to my fall lunch rotation!
Happy fall,
Christina
Arugula Salad with Brussels Sprouts, Permissions and Pistachios
Ingredients
Salad
- 6 cups arugula
- 1 lb brussels sprouts, thinly sliced
- 1 pomegranate, seeded
- ¼ cup pistachios
- 1 avocado, diced
- 2 Fuyu persimmons, thinly slice
- ¼ cup crumbled sheep's milk feta cheese
Balsamic Vinaigrette
- 6 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tsp dijon mustard
- ½ tsp maple syrup
- 1 clove garlic, minced
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- In a large bowl, add all ingredients for the salad and gently toss together.
- In a jar with a tight fitting lid, add all the ingredients for the vinaigrette and shake until emulsified. Toss the salad with enough vinaigrette to coat the leaves.