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Arugula Salad with Brussels Sprouts, Persimmons and Pistachios
12/6/24 subbed in pumpkin seeds for the pistachios and skipped the pom seeds and was still good.
Ingredients
  • subheading: Salad:
  • 6 cups arugula
  • 1 lb brussels sprouts, thinly sliced
  • 1 pomegranate, seeded
  • ¼ cup pistachios
  • 1 avocado, diced
  • 2 Fuyu persimmons, thinly slice
  • ¼ cup crumbled sheep's milk feta cheese
  • subheading: Balsamic Vinaigrette:
  • 6 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • ½ tsp maple syrup
  • 1 clove garlic, minced
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
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