Spinach & Arugula Salad with Persimmon & Yuzu-Honey Vinaigrette

Spinach & Arugula Salad

with Persimmon & Yuzu-Honey Vinaigrette

15 MIN
$11.99 2-4 Servings
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From the Test Kitchen

This vibrant salad combines arugula, spinach, crunchy radishes, juicy tomatoes, and persimmon—an autumn fruit known for its delicate flavor. We're jazzing it up with an aromatic vinaigrette made with scallions, sweet honey, and yuzu kosho for a bit of spicy citrus flavor.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    260 Cals (est.)
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fresh
ingredients
Spinach & Arugula Salad with Persimmon & Yuzu-Honey Vinaigrette
Title
  • 1 Persimmon
  • 3 oz Radishes
  • 2 Scallions
  • 4 oz Grape Tomatoes
  • 1 Tbsp Yuzu Kosho
  • 2 tsps Honey
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Rice Vinegar
  • 2 oz Arugula
  • 3 oz Baby Spinach
step-by-step
instructions
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Core the persimmon; halve lengthwise, then thinly slice. Halve the radishes lengthwise, then thinly slice crosswise. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the yuzu kosho, vinegar, honey (kneading the packet before opening), sliced white bottoms of the scallions, and 1 tablespoon of olive oil. Season with salt and pepper. Whisk to combine. Roughly chop the peanuts.

2 Make the salad & serve your dish

To the bowl of yuzu-honey vinaigrette, add the spinach, arugula, sliced persimmon, sliced radishes, and halved tomatoes. Season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!

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Spinach & Arugula Salad

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Core the persimmon; halve lengthwise, then thinly slice. Halve the radishes lengthwise, then thinly slice crosswise. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the yuzu kosho, vinegar, honey (kneading the packet before opening), sliced white bottoms of the scallions, and 1 tablespoon of olive oil. Season with salt and pepper. Whisk to combine. Roughly chop the peanuts.

2 Make the salad & serve your dish

To the bowl of yuzu-honey vinaigrette, add the spinach, arugula, sliced persimmon, sliced radishes, and halved tomatoes. Season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!

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