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Persimmon Brown Rice Arugula Salad with Tahini Dressing

Sharon Palmer

Here’s a perfect salad recipe to celebrate fall and winter flavors, thanks to arugula, persimmon, and whole grain rice. This Persimmon Brown Rice Arugula Salad with Tahini Dressing is inspired by my garden filled year round with arugula and crisp fresh persimmons, which are in season during the fall and winter at the farmers market. This plant-based (vegan), gluten-free salad is just packed with flavor, too, thanks to the bright Tahini dressing, which is filled with lemon, ginger, and garlic. It’s not only delicious, but this hearty salad is very nutritious and satisfying, thanks to a combination of fiber, slow-digesting carbs, greens, plant protein, and healthy fats.

Hachiya persimmons at the farmers market.

You can easily swap out a different type of whole grain for the brown rice, such as quinoa or farro, and even a different type of bean, such as black beans or cannelloni for the chickpeas. Make this up for a filling, balanced meal in one, served with a bowl of soup, or meal prep this recipe to take along healthy meals all week long to work. This recipe is also perfect for your next potluck or even holiday menu.

Here’s a note about persimmons—there are two main types of persimmons: hachiya (pictured above at the farmers market) and fuyu (pictured with my salad). The fuyu, are squat and round, looking a bit like an orange tomato. These can be eaten crisp before they are fully soft and mature. These are the types of persimmons that work best in recipes like this. Hachiya persimmons must be eaten soft and ripe, so they aren’t good in fresh salads.

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Persimmon Brown Rice Arugula Salad with Tahini Dressing


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This hearty plant-based, gluten-free Persimmon Brown Rice Arugula Salad with Tahini Dressing is essentially a meal-in-one; it’s filled with crisp persimmons, making it perfect for fall or winter.


Scale

Ingredients

Salad:

  • 3 cups arugula, lightly packed
  • 1 cup cooked brown rice, cooled
  • 3 firm barely ripe fuyu persimmons, sliced
  • 1 15-oz can chickpeas, rinsed, drained
  • 1/3 cup pistachios, coarsely chopped

Tahini Dressing:


Instructions

  1. Mix together the arugula, rice, persimmons, chickpeas, and pistachios in a salad bowl.
  2. Toss together the tahini, olive oil, lemon juice, smoked paprika, agave nectar, fresh ginger, and garlic until smooth.
  3. Toss salad with dressing.
  4. Makes 6 servings (about 1 1/4 cups each).
  • Category: Salad
  • Cuisine: Mediterranean, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 262
  • Sugar: 4 g
  • Sodium: 18 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 35 g
  • Fiber: 8 g
  • Protein: 4 g

Keywords: mediterranean salad, persimmons, vegan salad

For other satisfying fall and winter salads, try the following:

Quinoa Waldorf Salad with Walnut Vinaigrette
Butternut Squash Kale Barley Salad
Confetti Potato Salad

To learn more about cooking with persimmons, check out this blog.

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