Arugula Salad with Persimmons, Walnuts, Feta & Honey Vinaigrette

3.60 from 5 votes
Greek salads are powerhouses of nutrition and this one is no different. Take the addition of persimmons, one of the most delicious winter fruits and common in Greece, where it is known as "lotos." It is packed with vitamins A and C, a whole rainbow of phytonutrients, fiber, copper and phosphorus.
3.60 from 5 votes

Arugula Salad with Persimmons, Walnuts, Feta & Honey Vinaigrette

Prep Time 15 minutes
Servings 4
Prep Time 15 minutes
Servings 4

Ingredients

  • 8 – 12 walnut halves
  • ½ teaspoon salt plus more for seasoning the salad
  • 1 teaspoon sugar
  • 6 cups wild or baby arugula stems trimmed
  • 1 ripe persimmon peeled and sliced or spooned out if very soft
  • 4 oz. Greek feta cheese

Dressing

Instructions

  • In a small nonstick skillet over medium heat stir the walnut halves, ½ teaspoon of salt and sugar until the walnuts color and caramelize lightly. Set aside to cool.
  • Toss the arugula with the persimmons in a salad bowl. Using a vegetable parer, shave off thin strips of the feta directly over the salad.
  • Whisk together all the ingredients for the dressing and season with additional salt. Pour into salad right before serving.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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