Arugula, Hazelnut, Persimmon, and Fennel Salad

With fresh, peak-of-flavor ingredients, the simplest vinaigrette is more than sufficient. Toasting the hazelnuts intensifies their flavor and helps to easily remove their bitter skins.

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 37%
  • Fat: 4.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.2g
  • Carbohydrate: 17.5g
  • Fiber: 5.1g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 145mg
  • Calcium: 78mg


  • 2 tablespoons hazelnuts (about 1/2 ounce)
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon extravirgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups thinly sliced fennel bulb (about 2)
  • 2 cups thinly sliced peeled ripe Fuyu persimmon (about 2)
  • 1 (5-ounce) package bagged prewashed arugula


  1. Preheat oven to 350°.
  2. Place hazelnuts on a baking sheet. Bake at 350° for 10 minutes, stirring once. Cool 2 minutes; turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts; set aside.
  3. Combine vinegar, olive oil, salt, and pepper in a small bowl, stirring well with a whisk.
  4. Combine fennel, persimmon, and arugula in a large bowl. Drizzle with vinegar mixture; toss well to coat. Place 1 1/2 cups fennel mixture on each of 6 plates. Top each serving with about 1 teaspoon hazelnuts. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Arugula, Hazelnut, Persimmon, and Fennel Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy