Persimmon & Arugula Salad with Maple Mustard Vinaigrette

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a simple, no-fuss salad with the most delicious maple mustard vinaigrette

serves: 4

  • Author: Kayla Howey



Maple Glazed Pecans

  • ½ cup maple syrup
  • ½ tsp salt
  • 6 oz halved pecans

Maple Mustard Vinaigrette

  • ¼ cup apple cider vinegar
  • 2 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 1 cup safflower oil
  • 1 tsp salt
  • freshly cracked black pepper


  • 3 oz arugula
  • 3 oz spring mix
  • 2 persimmons, sliced
  • 4 oz mimolette cheese, roughly chopped
  • concord grapes (optional)


Maple Glazed Pecans

Line a sheet pan with a piece of parchment paper. Add a small amount of oil to the parchment paper. Use a paper towel to spread the oil around, coating the entire surface. In a medium sauté pan, add the maple syrup and salt. Bring the maple syrup to a boil over high heat. Let boil for about a minute or two. Add the pecans and stir well to coat. Pour the pecans onto the sheet pan and spread into an even layer. (It’s very important the pecans are in an even layer because they will stick.) Let cool.

Maple Mustard Vinaigrette

In a mixing bowl, whisk together the apple cider vinegar, maple syrup, and Dijon mustard. Slowly drizzle in the safflower oil in small increments, whisking continuously. Add the salt. Season with freshly cracked black pepper to taste.


To assemble the salad, combine the arugula and spring mix in a large mixing bowl. Add the vinaigrette little by little until you reach your desired dressing amount. You most likely will have vinaigrette leftover. Save it in the refrigerator for salads throughout the week!

Mix the greens and vinaigrette well. Transfer the greens to a large bowl or plate. Top with the sliced persimmons, chopped mimolette cheese, maple glazed pecans, and concord grapes (if using).