Arugula Salad with Persimmon and Almonds

  • Preparation 20 MIN
  • Servings 6
Persimmons pretty up sweet or savoury dishes, like this peppy salad that puts the flavours of Spain on show. The crunch of roasted almonds meets the firm richness of Manchego cheese, tied together with a dressing of sherry vinegar. Above the peppery tang of arugula and slivered shallots, persimmons find a friend in fresh figs, which share a delicate taste and texture. Perfect for lunch, or as a suppertime side.



  1. In a large bowl, combine the shallot with the vinegar. Let marinate for 2 minutes to soften the shallot. Season with salt and pepper.
  2. Add the oil, then the remaining ingredients, mixing gently. Adjust the seasoning. Transfer the salad to a serving dish.


Manchego is a firm, sheep’s milk cheese from Spain, sold at most supermarkets.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.