Persimmon Arugula Salad
This quick salad is ready in minutes and brings some freshness to classically fall flavors. Just mix persimmons, arugula, toasted pecans and spice together for a naturally paleo and gluten free salad.
Ingredients
- 1 tbsp green goddess dressing I used Tessamae's Whole 30 friendly dressing
- 1/4 cup pecans can sub for walnuts or pumpkin seeds
- 2 Persimmons
- 1/2 tsp cardamom divided
- 1/4 tsp nutmeg
Instructions
- On a skillet on medium-high toast pecans, 1/4 tsp of the cardamom and nutmeg for 5-7 minutes. Be careful not to let them blacken as they will turn from toasty to burnt quickly. They will turn aromatic and taste toasted when finish. I recommend tasting one to see if it's ready.
- Slice Persimmons
- Mix remaining cardamom and dressing in the salad bowl. Toss with arugula
- Top with nuts and persimmons
- Serve and enjoy!
Notes
Can use walnuts or toasted pumpkin seeds instead of pecans. If you use pumpkin seeds, make sure to fully toast them ahead of time. Recipe here.