Arugula and Persimmon Salad

5 from 6 votes
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This beautiful Arugula and Persimmon Salad with Halloumi Croutons and White Wine Vinaigrette is a fall and winter favorite. Filled with color, flavor, and crunch, it’s perfect for holiday entertaining.Arugula and persimmon salad in a wooden serving bowl

Every holiday dinner spread needs a bright, refreshing salad.

Something that offers a breakthrough moment among a sea of casseroles and creamy, indulgent dishes.

This persimmon salad checks every box for an impressive holiday side. It focuses on seasonal produce, and offers that “wow” factor from the crispy halloumi croutons.

I personally plan on serving this at Thanksgiving and Christmas dinner this year!

Bonus points for the fact that much of it can be prepared ahead of time.

Simply dress and toss right before serving and it’s bound to impress!

How to Make Arugula and Persimmon Salad

There is truly nothing like a luscious persimmon during their fleeting season.

Known for their jammy texture and honeyed flavor, I consider them one of autumn’s sweetest treats.

They especially shine in this salad alongside roasted beets, pecans, and salty cheese.

The IngredientsRecipe ingredients arranged on a wooden platter

  • Persimmons: Look for fuyu persimmons, which are round and squat, resembling the shape of a tomato. Their color can range from warm yellow to deep orange, and they can be enjoyed either firm or fully ripe.
  • Arugula: Peppery with quintessential crunch, arugula works beautifully in this salad.
  • Beets: Beets are optional, however I love their jewel tone paired with the persimmon. For convenience, look for pre-roasted, vacuum-sealed beets in the produce section.
  • Pecans: Trust me when I say that toasting pecans is WORTH the extra step!
  • Halloumi: Halloumi has a firm, slightly springy texture and tastes like a mild feta cheese. This briny goat- and sheep-milk cheese boasts a high melting point, which means you can grill or sear it.
  • Corn Starch: This coats the halloumi to create a crispier crust.
  • Avocado: Optional, however the creaminess and extra heart-healthy fats are always a win!
  • Dressing: A simple mix of minced shallots, white wine vinegar, Dijon mustard, honey, and EVOO!
    • If you’re unable to find white wine vinegar, sherry vinegar or champagne vinegar will also work.

Arugula salad being tossed with wooden serving utensils

The Directions

Step 1: Prepare Dressing

In a glass jar with a fitted lid (or large liquid measuring cup), combine all dressing ingredients. Shake or mix well until combined. Set aside.White wine vinaigrette in a jar with a small whisk resting on the side

Step 2: Toast Pecans

You can toast pecans one of two ways:

  • In the Oven: Preheat oven to 325ºF. Arrange pecans in a single layer on a baking sheet. Toast until browned and fragrant, shaking the pan occasionally, about 7 to 10 minutes. 
  • On the Stove: Toast pecans in a medium skillet over medium heat until browned and fragrant, stirring occasionally, about 2 to 5 minutes.

You’ll know the pecans are toasted when they smell like pecan pie!

Step 3: Make Halloumi Croutons

Cut halloumi into small cubes and toss in a bowl with corn starch.

Heat oil in a large skillet over medium-high. Once the oil is shimmering, arrange halloumi in 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.Halloumi croutons being fried in a white skillet

Step 4: Assemble Salad

Place arugula in a large bowl or serving platter and toss with half of dressing. Arrange persimmons, beets, avocado, toasted pecans, and halloumi croutons overtop. Pour remaining dressing evenly overtop!Arugula, persimmons, sliced beets, avocado, pecans, and halloumi being assembled in a large wood serving bowl

FAQs and Expert Tips

What Does a Persimmon Taste Like?

Persimmons have a honeyed sweetness with delicate floral notes. Their flavor is often reminiscent of cantaloupe or roasted butternut squash.

Their texture is deliciously jammy and similar to that of a juicy pear.

Can you Eat Persimmons Raw?

Fuyu persimmons do not have to be peeled and are delicious enjoyed raw. Simply rinse the fruit, remove its leaves, and slice it like you would an apple.

What is the Best Way to Eat Persimmons?

Persimmons are best sliced and enjoyed raw in a salad or with a hard cheese. 

You can also bake persimmons in a pie, tart, or sweet bread.Persimmons being sliced on a wooden cutting board

Recipe Variations

  • Persimmon Pomegranate Salad: Omit the beets and instead add a handful of pomegranate arils.
  • Persimmon Salad with Goat Cheese: In lieu of the halloumi croutons, add about 2 ounces of crumbled goat cheese (or more to taste).
  • Kale Persimmon Salad: Swap the arugula for one large bunch of lacinato kale. Make sure you massage at least half of the dressing into the kale leaves to soften them.

Make-Ahead and Storage Tips:

  • Make-Ahead: The dressing can be made 1 to 2 days ahead. Store in an airtight jar or container, and remove from the refrigerator 1 hour before tossing with salad.
  • Store: Since arugula wilts quickly, this salad is best enjoyed fresh. If you’re looking to prep the whole salad ahead, it’s best to use kale in place of arugula.

Arugula and persimmon salad being tossed in a bowl

More Winter Salad Recipes to Try:

Warm Farro Salad with Fig Vinaigrette

Shaved Brussels and Pear Salad

Winter Chopped Salad with White Balsamic Dressing

10 Minute Warm Brussels Salad

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth so I can see your beautiful creations! Also follow along on Pinterest and Facebook for the latest recipe updates.

5 from 6 votes

Arugula and Persimmon Salad

This beautiful Arugula and Persimmon Salad with Halloumi Croutons and White Wine Vinaigrette is a fall and winter favorite. Perfect for the holidays!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6

Equipment

  • Large skillet
  • Mixing bowls

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
  • 1 (5-oz.) bag or container baby arugula
  • 2 roasted and peeled red beets, sliced into segments (optional) (I use the pre-roasted, vacuum-sealed beets sold in the produce section, such as Love Beets brand)
  • 1 medium avocado, sliced

White Wine Vinaigrette

  • 2 Tbsp. minced shallots
  • 2 Tbsp. white wine vinegar (sub sherry vinegar or champagne vinegar)
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1/2 tsp. each sea salt and cracked black pepper
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Instructions 

  • Prepare White Wine Vinaigrette:
    In a glass jar with a fitted lid (or large liquid measuring cup), combine all dressing ingredients. Shake or mix well until combined. Set aside.
  • Toast pecans one of two ways (trust me, this step is worth it!):
    In the Oven: Preheat oven to 325ºF. Arrange pecans in a single layer on a baking sheet. Toast until browned and fragrant, shaking the pan occasionally, about 7 to 10 minutes.
    On the Stove: Toast pecans in a medium skillet over medium heat until fragrant, stirring occasionally, about 3 to 5 minutes.
    You'll know the pecans are toasted when they smell like pecan pie! Let cool for 5 minutes before roughly chopping.
  • Prepare Halloumi Croutons:
    Cut halloumi into small cubes and toss in a bowl with corn starch until well-coated.
    Heat 2 Tbsp. olive oil in a large skillet over medium-high. Once the oil is shimmering, arrange halloumi in 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.
  • Lay each persimmon on its side and slice off the stem. Cut thin, crosswise slices, and then cut each slice into quarters (refer to photo in text for reference).
    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.

Notes

  • Make-Ahead: The dressing can be made 1 to 2 days ahead. Store in an airtight jar or container, and remove from the refrigerator 1 hour before tossing with salad.
  • Store: Since arugula wilts quickly, this salad is best enjoyed fresh. If you're looking to prep the whole salad ahead, it's best to use a heartier green, such as lacinato kale, in place of arugula.
If you love this recipe, please leave a star rating and review below!

 

 

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6 Comments

  1. Kate says:

    5 stars
    Delicious, and looks so beautiful too! Will definitely be making this one again!

  2. Laurie says:

    5 stars
    This was terrific! Thanks for the great recipe!

  3. CM says:

    Hi Jamie, just wanted to let you know that this is one of my absolute favourite salads, and a go-to for me! The flavours come together perfectly. Please keep these coming!

  4. Megan says:

    5 stars
    This was delicious! Everything came out fantastic. It was the first time I enjoyed beets, too! Thank you!

  5. Margaret Sullivan says:

    5 stars
    Beautiful Salad!! Made it for Thanksgiving and everyone enjoyed it.

    1. Jamie Vespa says:

      Hi Margaret – I’m so glad the recipe was a hit! Thank you for taking the time to come back and leave a review!