Ingredients
Salad
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1 pound arugula (or your favorite salad greens)
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1 pear, cored and thinly sliced
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1/2 cup pomegranate seeds
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1 persimmon, sliced
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1/3 cup walnuts, toasted
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1/4 cup feta cheese, crumbled
Dressing
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1 small shallot, finely diced
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3 tablespoons fig balsamic vinegar or regular balsamic vinegar
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1/4 cup olive oil
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1/4 teaspoon kosher salt
Instructions
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Prepare the salad
Place the arugula, sliced pear, pomegranate seeds, persimmon slices, toasted walnuts, and crumbled feta cheese in a large bowl. -
Make the dressing
In a small jar, combine the diced shallot, balsamic vinegar, olive oil, and salt. Seal the jar and shake vigorously until well mixed. -
Dress the salad
Drizzle a portion of the vinaigrette over the salad and toss gently until the ingredients are lightly coated. -
Serve
Serve immediately for the freshest flavor and texture.
Notes
- Toast walnuts in a dry pan for 3–4 minutes to enhance their flavor.
- Substitute greens like baby spinach, mixed greens, or kale if preferred.
- Add protein such as grilled chicken, salmon, or chickpeas to make it a full meal.
- For extra sweetness, add a drizzle of honey to the vinaigrette.
