Recipes // Salads // Arugula salad with Pomegranate, Persimmon and Toasted Hazelnuts

Arugula salad with Pomegranate, Persimmon and Toasted Hazelnuts

Serves 4
  • ½ cup hazelnuts
  • 5 ounces baby arugula leaves
  • ½ cup pomegranate seeds (from 1 pomegranate)
  • 1 firm but ripe Fuyu (flat-bottomed) persimmon, cut into thin wedges
  • 3 tablespoons raspberry vinegar
  • 2 tablespoons pomegranate juice
  • ¼ cup grapeseed oil
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper 
  1. Preheat the oven to 350 F. Place the hazelnuts on a baking sheet and toast in the oven, shaking the pan occasionally to ensure that they brown evenly, for about 8 minutes. Remove from the oven and set aside to cool. Rub the cooled hazelnuts between your palms to loosen the brown husks, allowing the husks to fall to the work surface. Discard the husks and coarsely chop the hazelnuts.
  2. Combine the arugula leaves with pomegranate seeds and persimmon wedges in a large mixing bowl.
  3. In a separate mixing bowl, whisk together the raspberry vinegar and pomegranate juice. Slowly add the grapeseed oil and the olive oil while whisking constantly to blend. Season the vinaigrette with salt and pepper to taste.
  4. Gently toss the salad with enough vinaigrette to coat, and season to taste with salt and pepper. Mound the salad onto 4 plates. Sprinkle any pomegranate seeds that have fallen to the bottom of the bowl over the salads. Sprinkle with the toasted hazelnuts, and serve. 
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