Persimmon, Arugula and Feta Salad

Persimmon, Arugula and Feta Salad

15 min
Easy
1 serv.
470 g / 1 serv.
Omega-3 Fiber phosphorus (P) Vitamin K copper (Cu) manganese (Mn)

Rating

Average rating:—

Description

An unusual sweet dessert for a light finish to a meal: persimmon, arugula, feta, walnuts and prunes with a mustard-balsamic dressing.

  1. Slice the persimmon into wedges, dice the feta, cut the prunes into strips.
  2. Toast the walnuts in a dry pan for 2-3 minutes and roughly chop them.
  3. Mix the arugula with persimmon, prunes and walnuts.
  4. Make the dressing: whisk olive oil, balsamic vinegar, lemon juice and mustard.
  5. Add the feta, drizzle with dressing and toss gently.
926
197 kcal / 100 g
kcal
19.8 g
4.2 g / 100 g
Protein
65.5 g
13.9 g / 100 g
Carbohydrates
69.6 g
14.8 g / 100 g
Fats

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FAQ

How to cook Persimmon, Arugula and Feta Salad?
Persimmon, Arugula and Feta Salad. How to cook in 15 min. 926 kcal, P 19 / F 69 / C 65.
How many calories in Persimmon, Arugula and Feta Salad?
926 kcal, protein 19 g, fat 69 g, carbs 65 g per serving.

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