It’s 5:47 PM. You’re starving. The fridge has a bag of arugula and one piece of fruit you bought because it looked pretty. Don’t order takeout. Don’t reach for the cereal. This persimmon and walnut salad is the only thing between you and a $40 delivery bill you’ll regret. Chop the persimmon. Toast the walnuts. Whisk the dressing. Toss. Eat. Done. Six minutes. One bowl. If you’ve ever thought a watermelon mint salad under 90 calories each saved your Tuesday, this one will too. No stove. No oven. No sink full of dishes. Just a cutting board, a bowl, and your sanity.
Quick Persimmon and Walnut Salad 150 Cal
This elegant persimmon and walnut salad with arugula and a champagne vinaigrette is ready in just 10 minutes and under 150 calories. A quick, seasonal fall lunch celebrating the best of October produce.
Ingredients
- 2 cups baby arugula
- 1 ripe Fuyu persimmon, thinly sliced
- 2 tablespoons chopped walnuts
- 1 tablespoon champagne vinegar
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- 1. In a small bowl, whisk together champagne vinegar, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
- 2. In a large bowl, combine arugula, persimmon slices, and walnuts.
- 3. Drizzle vinaigrette over salad and toss gently to coat. Serve immediately.
Details
A quick and elegant fall salad featuring sweet persimmons, crunchy walnuts, and peppery arugula with a tangy champagne vinaigrette. Under 150 calories per serving.
Nutrition Facts (per serving)
| Calories | 135 kcal |
| Protein | 3 g |
| Carbs | 18 g |
| Fat | 7 g |
Notes
For best flavor, use ripe Fuyu persimmons which are firm and sweet. Toast walnuts lightly for extra crunch. This salad is best enjoyed immediately.
Why This Dish Belongs in Your Busy Schedule
This salad works because it demands nothing from you. No peeling. No chopping more than one piece of fruit. No measuring drama. You throw the arugula in a bowl. You slice the persimmon thin—don’t worry about perfect. You crush the walnuts by hand. Then you dump the dressing ingredients into a jar and shake. That’s it. The whole thing sits in one bowl. If you want more ideas like this, check out fresh watermelon salad with feta and mint for another five-minute fix. Or read the original at Persimmon Walnut Salad for the same speed. Heat. Stir. Eat. Done. No cleanup insults here.
The Perfect Occasion for This Recipe
This isn’t for a dinner party. This is for the night you get home from a late meeting, the gym, or wrangling kids. You have twenty minutes until you need to eat or you’ll hangry-snap at someone. You don’t want to cook. You don’t want to clean. You want a fork and silence. This salad delivers. The persimmon is sweet enough that you don’t need extra sugar. The walnuts give crunch without roasting. Lifehacker’s how to make a quick and easy persimmon salad calls the same trick—skip the cutting board if you’re lazy. I use pre-crushed walnuts from a bag. No one knows. No one cares.
Frequently Asked Questions
Q: Can I use a different nut?
A: Yes. Pecans, almonds, even sunflower seeds. Just toast them for thirty seconds in a dry pan if you’re feeling fancy. Or don’t.
Q: The persimmon isn’t ripe. What now?
A: Use an apple or a pear. Same crunch. Same vibe. No one’s auditing your produce choices.
Q: Can I skip the dressing?
A: Yes. The persimmon juices mix with the arugula and make a light dressing. Just toss and go. Fewer calories, fewer dishes.
Q: Can I add protein?
A: Throw in a handful of leftover rotisserie chicken or a can of rinsed chickpeas. Takes ten seconds.
Conclusion
Go relax. Dinner is handled. You have ten minutes back in your night. Don’t spend them second-guessing this decision. If you want another fast, low-effort fix, try Grilled Corn Black Bean Salad 280 Cal. Same vibe. Same minimal cleanup. Now get off your feet.
