Whenever Fall rolls around, the cozy food begins to pop up. Green soups and salads are traded for indulgent mac and cheeses and desserts. But I actually love salad at all times of year, regardless of temperature. A crisp salad, for me, is always necessary. I know that might seem odd seeing as that most of the things I like to cook and share are on the cozy side but I love vegetables.
And I actually like the contrast of something bright and healthy paired with something cheesy and indulgent. This salad is a mishmash of lovely Fall ingredients and it’s super easy to throw together. I’ve actually made other iterations of this and I’ve added different types of cheeses, apples instead of persimmon and kale instead of arugula. I like to think this is just an idea and you can customize it with what you have on hand. I hope you enjoy it!
Persimmon Arugula Salad
- Juice from 1 lemon
- 2 tablespoon olive oil
- 1 teaspoon harissa paste (optional)
- 2 cups of arugula
- 1 fuyu persimmon, sliced
- 1 avocado, pitted and sliced
- Handful of Parmesan-Reggiano shavings
- Handful of walnuts, chopped
- To a medium bowl, add the lemon juice, olive oil and harissa paste. Whisk until smooth. Add a few pinches of salt and pepper and give it a taste; adjust the salt to taste.
- Add the arugula and toss until evenly coated. Next, add the persimmon, avocado, Parmesan shavings and walnuts. Toss one last time and divide amongst bowls.
Yield: Serves 2 to 3
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.