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Persimmon and Arugula Salad With Pomegranate Seeds, Mint, and Feta

Jennifer Olvera
  • 10 minutes
  • Serves 4 to 6

INGREDIENTS

4 cups

Baby arugula

3

Fuyu persimmons

1 1/2 tbsp

Mint, fresh leaves

1/4 cup

Pomegranate seeds

1

Kosher salt and freshly ground black pepper

1/2 cup

Olive oil

1/4 cup

Red wine vinegar

1/4 cup

Feta