This salad is so delicious I’m actually proud of myself. Usually when I cook anything other than breakfast, it’s an experiment. This, however, came out so well. It’s so colorful and festive, and I just absolutely love persimmons. I could eat them everyday in the fall and winter.
This salad is a great addition to any lunch or dinner this season. As you could imagine, it’s a very simple recipe and quick to make.
1 bag of arugula
1 box of jicama sticks
1 orange juiced
1/4 teaspoon sweet basil
I used the whole bag of arugula. The nutrition facts say that it has approximately two servings. It also comes pre-washed. Place in a bowl, then chop the persimmons into medium sized cubes/chunks.
Either remove the seeds from a pomegranate or to save from the mess, use some pre-packaged seeds. Add to your liking. I also chopped a whole box of jicama sticks. You can find them at Trader Joe’s.
For the dressing, simply squeeze the juice out of the orange, add the sweet basil, and stir. Mix the dressing into the salad, and it’s ready to be served.