This vibrant fall salad is filled with peppery arugula, sweet persimmons and tart pomegranate. Topped with chunks of creamy avocado, crunchy pecans, pumpkin seeds and drizzled with evoo. It is fresh, colorful and easy to throw together. I love to serving this along side richer food like pastas and roasted meats. For a meal worthy salad throw in some rotisserie chicken!
Note: This salad is incredibly adaptable- If you can’t find persimmons opt for apples. Swap out your favorite nuts and seeds. A creamy goat cheese or grated hard cheese would also be delicious!
Fall Harvest Salad
Description
This vibrant fall salad is filled with peppery arugula, sweet persimmons and tart pomegranate. Topped with chunks of creamy avocado, crunchy pecans, pumpkin seeds and drizzled with evoo. It is fresh, colorful and easy to throw together. I love to serving this along side richer food like pastas and roasted meats. For a meal worthy salad throw in some rotisserie chicken!
Ingredients
baby arugula
persimmon
pomegranate
pecans
pumpkin seeds
avocado, chopped or sliced and/or goat cheese
olive oil
1/2 lemon
flaky salt
Instructions
- Preheat the oven to 350. Place the pumpkin seeds and pecans on parchment lined baking sheet and bake for 8-10 minutes. Remove and allow to cool. Roughly chop the pecans
- In a large bowl add plenty of arugula. Top with persimmons, pomegranate, pecans, pumpkin seeds and avocado.
- Season with flaky salt, a generous drizzle of evoo and the juice from half of your lemon.
Notes
This salad is incredibly adaptable- If you can’t find persimmons opt for apples. Swap out your favorite nuts and seeds. A creamy goat cheese or grated hard cheese would also be delicious!
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