Arugula & Persimmons Fall Salad with Candied Cashews
October 28, 2014
United States
Seasonal RecipeSaladFood & Drinks
There is a good chance you have heard of a persimmon but never used one... right? Well get ready to roll up those sleeves and get cozy with this fall fruit. Kara Stout is combining beauty and nutrition with an Arrugula and Persimmons Fall Salad that's sure to become a fast favorite! For even more, sneak a peek at the full gallery captured by Charla Storey Photography.
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From Kara Stout... This fall salad is a family favorite and is bursting with fresh fall flavors. The seasonal and healthy ingredients provide a delicious source of vitamins, minerals, antioxidants, fiber and protein. And although they don’t taste like it, the sweet candied cashews are completely guilt-free. This recipe is easy and fun to make for your loved ones or would be perfect to bring to a holiday party or dinner. You will fill up on healthy goodness rather than the typical heavy holiday food. Enjoy!
Arugula & Persimmons Fall Salad with Candied Cashews
Prep Time
5 Minutes
Cook Time
10 Minutes
Total Time
15 Minutes
Salad ingredients: 8 cups baby arugula
1 avocado ½ cup goat cheese
2 persimmons ¼ cup pomegranate seeds
Dressing ingredients:
Juice of two oranges 2 tbsp olive oil
¼ tsp sea salt ¼ tsp pepper
Candied cashews:
1 tbsp coconut oil ½ cup raw cashews
1½ tbsp 100% pure maple syrup
Mix the coconut oil, cashews and maple syrup together. Bake at 400 degrees for 10 minutes.
Mix arugula, sliced avocado, goat cheese and sliced persimmons together in a large mixing bowl.
Mix the dressing ingredients together in a separate small bowl. Then drizzle dressing over salad mixture.
Plate each salad and then top with pomegranate seeds and candied cashews.