Arugula and Persimmon Salad | Fresh & Vibrant Fall Salad Recipe - TastyFlow

Serves

6-Apr

Cook Time

20 min

Total Time

30 min

Lunch

No items found.

American 🇺🇸

No items found.

This beautiful Arugula and Persimmon Salad with Halloumi Croutons and White Wine Vinaigrette is a fall and winter favorite. Perfect for fall get togethers. The halloumi cheese is perfect in this salad. You should be able to find it in the cheese section of your grocery store. It‚‘s a nice firm cheese that you can grill/sauté up into croutons (substitutes with similar firmness are queso panela, queso blanco, or paneer).

Ingredients

3/4 cup pecan halves 6 to 8 oz.
halloumi cheese
2 to 3 Tbsp. corn starch
2 Tbsp. extra-virgin olive oil
2 ripe fuyu persimmons
6-8oz baby arugula
2 roasted and peeled red beets, sliced into segments pre-roasted, vacuum-sealed beets sold in the produce section
2 medium avocados, sliced
White Wine Vinaigrette
2 Tbsp. minced shallots
2 Tbsp. white wine vinegar or sherry vinegar
1 tsp honey
1 tsp Dijon mustard
1/2 cup extra-virgin olive oil
salt and cracked black pepper

Directions

In a medium bowl add the dressing ingredients except the oil.
Mix well then slowly pour the oil in as you continue mixing. Set aside.  
Toast pecans in a medium dry skillet over medium heat until fragrant, stirring occasionally, about 3 to 5 minutes.  
Cut halloumi into small cubes and toss in a bowl with corn starch until well-coated.  
Heat olive oil in the same skillet over medium-high. Once the oil is shimmering, add halloumi to the pan.
Cook until halloumi is golden and crispy, only flipping every 1 to 2 minutes to allow each side to sear. Transfer to a paper towel-lined plate.  
Place arugula in a large bowl or serving platter and toss with half of the dressing.
Arrange persimmons, beets, avocado, toasted pecans, and halloumi croutons overtop.
Pour remaining dressing evenly overtop.

3/4 cup pecan halves 6 to 8 oz.
halloumi cheese
2 to 3 Tbsp. corn starch
2 Tbsp. extra-virgin olive oil
2 ripe fuyu persimmons
6-8oz baby arugula
2 roasted and peeled red beets, sliced into segments pre-roasted, vacuum-sealed beets sold in the produce section
2 medium avocados, sliced
White Wine Vinaigrette
2 Tbsp. minced shallots
2 Tbsp. white wine vinegar or sherry vinegar
1 tsp honey
1 tsp Dijon mustard
1/2 cup extra-virgin olive oil
salt and cracked black pepper

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Arugula and Persimmon Salad | Fresh & Vibrant Fall Salad Recipe

Serves

Cook Time

Total Time

Lunch

American 🇺🇸

Ingredients

Directions

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