Arugula Persimmon Salad with Raspberry Balsamic Dressing - Vegan Diet Society
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Arugula Persimmon Salad with Raspberry Balsamic Dressing

This vegan recipe for dinner makes the perfect pre-dinner amount for one person. If you’re feeding a family or want to make this into a meal salad, double or triple the recipe.

It is important to use balsamic glaze, and not balsamic vinegar, as the glaze is sweeter and thicker.

Ingredients

  • 1/2 teaspoon raspberry preserves
  • 1 teaspoon balsamic glaze
  • One teaspoon red wine vinegar
  • 1 tablespoon minced shallots
  • 3 baby carrots, sliced thin
  • 1/3 persimmon, cut into slices
  • 1 cup arugula
  • 1 teaspoon shelled hemp seeds

Instructions

  1. Whisk together the raspberry preserves, balsamic glaze, and red wine vinegar. Stir in the minced shallots and set aside for 5 minutes to marinate.
  2. Slice 3 baby carrots thinly and layer on top of the arugula. Top with persimmon, hemp seeds, and dressing. Enjoy!

bon appetit

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Vegan Diet Society is a lifestyle blog focusing on delicious, healthy and homemade recipes.We love making delicious vegan food and versions of all the old favorite dishes.

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