Description
This Persimmon Beet Salad is a vibrant mix of sweet persimmons, earthy roasted beets, peppery arugula, creamy goat cheese, and toasted walnuts, all tossed in a light balsamic vinaigrette. It’s colorful, flavorful, and perfect for any season.
Ingredients
Scale
- 2 ripe Fuyu Persimmons, thinly sliced
- 2 medium Beets, roasted, peeled, and cubed
- 4 cups Arugula
- 1/3 cup Goat Cheese, crumbled
- 1/4 cup Walnuts, toasted
- 3 tablespoons Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) if roasting beets.
- Wrap beets in foil and roast for 40–50 minutes until fork tender. Let cool, peel, and dice.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine arugula, sliced persimmons, roasted beets, and toasted walnuts.
- Drizzle with the vinaigrette and toss gently to combine.
- Top with crumbled goat cheese and serve slightly chilled or at room temperature.
Notes
- Use Fuyu persimmons for a sweet, crisp texture.
- Pre-roasted beets can save prep time.
- Add quinoa or protein for a fuller meal.
- Keep ingredients separate if prepping ahead.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 12g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg