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Persimmon Brown Rice Arugula Salad with Tahini Dressing


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(2 votes, average: 5.00 out of 5)
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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