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!
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
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.