Persimmon Arugula Salad

Simple, vegan-friendly and full of fresh flavors, this colorful salad is the perfect addition to any special get-together.

Serves: 4Prep: 5 minutesTotal: 5 minutes


Serves: 4

Ingredients

  • 1 container (5 oz.) baby arugula
  • 2 persimmons, peeled and sliced
  • 1⁄2 cup dried cranberries
  • 1⁄2 cup glazed pecans
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1⁄8 teaspoon salt

Directions

  • In large bowl, place arugula, persimmons, cranberries and pecans.
  • In salad dressing shaker or glass jar, add molasses, balsamic vinegar, olive oil and salt. Shake until combined; pour over salad.
  • Serve and refrigerate leftovers.