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Late Fall Harvest Salad with Baby Arugula, Shaved Fennel, Persimmon, and Pear

Late Fall Harvest Salad with Baby Arugula, Shaved Fennel, Persimmon, and Pear

This late fall harvest salad, featuring arugula, shaved fennel, persimmon, and pear is perfect way to lighten up during the holidays.
By Tania Goulart

This late fall harvest salad, featuring arugula, shaved fennel, persimmon, and pear is perfect way to lighten up after the Thanksgiving holiday. The delicious flavor is complimented by the colors that celebrate the seasonal beauty that comes in the late days of fall.   Peppery baby arugula and lightly textured fennel bring forward a crisp and herbaceous tone,  while the delicate sweetness of the persimmon and pear leave a gorgeous honey-like flavor on the palate, finishing with the hearty crunch of toasted walnuts and subtle pops of persimmon juice.   This salad will have you going back for seconds.  With the gentle balance of sweet acidity and crispness it has to offer, this salad is great companion for roasted pumpkin or butternut squash soup.

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Late Fall Harvest Salad with Baby Arugula, Shaved Fennel, Persimmon, and Pear
 
Prep Time
Total Time
 
This late fall harvest salad, featuring arugula, shaved fennel, persimmon, and pear is perfect way to lighten up after the Thanksgiving holiday and celebrate the seasonal beauty that comes in the late days of fall.
Author:
Recipe Type: Appetizer
Serves: 4-6
Ingredients
  • 3 large handfuls of baby Arugula greens, rinsed and dried
  • 2 small - medium fennel bulbs, tops removed and discarded (reserve a few fronds for garnish)
  • 2 Fuyu persimmons
  • 1 Comice or Asian pear
  • ½ cup (114g) pomegranate seeds
  • 6 prunes, pitted and chopped into small chunks
  • 1 Meyer lemon, zest and juice reserved and separated
  • 3 tblsp (42.8g) Extra Virgin Olive Oil
  • ½ cup (114g) walnuts, toasted and coarsely chopped
  • ¾ cup (171.5g) coarse shaved Parmigianino-Reggiano, Pecorino Romano, or Asiago
  • Sea salt and pepper to taste
Instructions
  1. Slice each bulb once from top to bottom. Then, slice the entire half as thinly as possible, horizontally, with a sharp knife or mandoline.
  2. Mix together the lemon zest, juice, and olive oil in a large bowl. Add the fennel and prunes to the dressing and let rest during the rest of the prep.
  3. Peel the persimmons and pears and remove the tough center core. Slice them into ¼ inch (1.9 cm) slices.
  4. Toss the green and the sliced fruit (persimmon and pears) lightly, into the large bowl with the dressed fennel and prunes.
  5. Top with the fronds, walnuts, and pomegranate seeds. Salt and pepper to taste.
  6. Toss once more and then put on each plate and top with coarse cheese shavings.
Notes
Inspired from the Sprouted Kitchen Cookbook
 

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