Arugula Persimmon Salad with Tahini Dressing

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This arugula persimmon salad is a refreshing winter recipe made with sweet Fuyu persimmons, crisp snap peas, blood orange, and a creamy tahini dressing.

It’s light, vibrant, and full of bold flavors and textures—the perfect way to highlight seasonal fruit in a beautiful, nutrient-rich salad.

Persimmon arugula salad with a tahini dressing served on a large plate.

I look forward to persimmon season every year. Those vibrant orange fruits always make their way into my curried chicken salad, persimmon smoothies, or just straight onto a snack plate. This salad came together with what I had on hand in the fridge after one of my typical persimmon hauls.

It’s quick to assemble and one of those unexpectedly perfect combinations—crunchy, creamy, sweet, and earthy.

I make it on repeat this time of year, especially when I want something fresh and colorful for lunch, or a beautiful side to serve with heartier meals like my shredded chuck roast beef.

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Why You'll Love This Recipe
Ingredients & Notes
How To Make It
Top Tips
Variations & Substitutions
Storage
Recipe FAQs
More Delicious Salads To Make Next
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Why You'll Love This Recipe

Nourishing: Packed with color, fiber, and antioxidant-rich ingredients like microgreens, pomegranate arils, and blood orange, it’s a beautiful way to enjoy a nutrient-dense winter salad.
Balanced & Satisfying: Creamy tahini dressing, peppery arugula, and crunchy nuts bring depth and balance, making this a go-to for light lunches or entertaining sides.
Simple yet Impressive: With just a few pantry staples and produce, you’ll have a dish that tastes fresh and looks absolutely gorgeous on the table.

Ingredients & Notes

See the recipe card for full information on ingredients and quantities.

Here's what you need to make this persimmon arugula salad.

For the Salad:

Ingredients to make arugula persimmon salad.

Baby Arugula: I use baby arugula for its fresh, peppery flavor, like in my cabbage and arugula salad. It’s a perfect base that stands up well to citrus and creamy dressings. Make sure to rinse and dry well using a paper towel or salad spinner.
Fuyu Persimmons: Use ripe Fuyu persimmons, peeled and sliced into thin moons. Their sweet flavor and soft texture pair beautifully with the arugula and citrus.
Sugar Snap Peas: These add a refreshing crunch and light sweetness. Trim the ends and chop them.
Blood Orange: The deep red color adds both visual contrast and tart-sweet citrus notes.
Microgreens: Optional, but they add extra nutrients and a delicate texture. I love adding them for a touch of freshness and color. Toss leftovers in this cilantro cucumber salad.
Pomegranate Arils: Bright and juicy with a touch of tartness, they pop in every bite.
Pistachios or Walnuts: Use peeled pistachios or crushed walnuts for added crunch and richness.

For the Tahini Dressing:

Ingredients to make lemony tahini dressing.

Tahini: This sesame seed paste adds depth, richness, and a creamy texture without dairy.
Extra Virgin Olive Oil: Use good-quality olive oil for the best flavor. It rounds out the dressing beautifully.
Lemon Juice: Freshly squeezed, it adds brightness and balances the fruit's sweetness.
Honey: Just a touch brings harmony to the sharp and savory notes. Use maple syrup for a vegan option.
Garlic Powder: Adds subtle flavor without overpowering the salad.
Salt: A small pinch is all you need to bring everything together.

How To Make It

See the full recipe with measurements in the recipe card.

Steps showing how to make arugula persimmon salad with tahini dressing.

Step One (Picture 1 above) - Make the Tahini Dressing: In a small bowl, whisk together the tahini, extra virgin olive oil, lemon juice, honey, garlic powder, and salt until smooth and creamy. Set aside.

Step Two (Picture 2 above) - Prepare & Assemble the Salad: Spread the washed arugula onto a large serving plate or big bowl. Top with the chopped sugar snap peas, blood orange, Fuyu persimmons, microgreens, and pomegranate arils.

Step Three (Picture 3 above) - Garnish & Dress: Scatter peeled pistachios or crushed walnuts over the top. Drizzle generously with the reserved tahini dressing and serve immediately.

Top Tips

Use Ripe Fuyu Persimmons: Fuyu persimmons work best when they're just soft to the touch—still sliceable but sweet and juicy. Too firm and they can be a little bland; too ripe and they'll get mushy in the salad.
Wash and Dry Arugula Well: Any moisture left on the leaves will water down the dressing. A salad spinner or gently patting them dry with paper towels works best.
Slice the Persimmons Thinly: Moon-sliced pieces not only look beautiful but also make sure every bite has that sweet, honey-like flavor without overpowering other textures.
Balance Textures and Flavors: Make sure each bite has a bit of everything—peppery, creamy, sweet, and crunchy. Don’t skip the nuts or microgreens; they add a lovely contrast.

Variations & Substitutions

Swap the Greens: If you're not a fan of arugula’s peppery flavors, try mixed spring greens, or even shredded romaine for a milder base.
Change the Citrus: If blood oranges aren't available, use navel oranges or even mandarin slices.
Make it Vegan: Simply swap the honey in the dressing for maple syrup or agave nectar.
Add Cheese (optional): Crumbled goat cheese or feta, especially if you have leftovers from my acorn squash salad, would add a creamy, salty element that pairs beautifully with the sweet persimmons and citrus.
Want Extra Crunch? Add shaved fennel, thinly sliced red onion, or crispy roasted chickpeas for added texture.

Storage

Best when fresh: This salad is at its best when served immediately after assembling, especially to preserve the texture of the arugula and fruit.

Short-term storage: If you want to prep ahead, store the components separately:

Keep the dressing in an airtight jar or mason jar in the fridge for up to 5 days.
Store the washed and dried greens and chopped fruit separately in containers for up to 2 days.
Assemble just before serving to prevent sogginess.

If already dressed: The salad will wilt faster once the dressing is added. Store in the fridge and consume within 24 hours. The arugula and microgreens may soften, but the flavors will still be delicious. If the salad seems a bit soft the next day, toss in a handful of fresh arugula or microgreens to revive it before serving.

Recipe FAQs

Can I use Hachiya persimmons instead of Fuyu for this arugula persimmon salad?

Not recommended for this salad. Hachiya persimmons are best used fully ripened and soft—almost jam-like in texture—which doesn’t hold up well in a fresh salad. Stick to firmer, sweet Fuyu persimmons here.

Can I double the tahini dressing?

Yes, and it’s a great idea if you want extra to drizzle over grain bowls, roasted vegetables, or grilled proteins. Just whisk the ingredients in a glass jar and refrigerate.

What can I use instead of microgreens?

Try baby spinach, shredded romaine, or even a spring mix. Microgreens add a delicate, slightly peppery flavor, but this salad is flexible.