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A vibrant salad that takes advantage of seasonal produce.
Course Salad


  • 2 cups Arugula
  • 2 Large red beets cooked, sliced and quartered
  • 4 Persimmons sliced
  • 4 Small oranges peeled, halved and sliced - be sure to remove any seeds
  • 2 Tablespoons Ricotta cheese
  • Salt to taste
  • Olive oil for drizzling
  • Apple cider vinegar for drizzling
  • 1 Tablespoon Curly leaf parsley chopped
  • 2 Tablespoons Roasted pepitas


  • Spread arugula on a serving platter then top with beets, persimmons and oranges. Place pea-sized bits of ricotta throughout salad. Sprinkle salt and drizzle oil and vinegar over salad. Top with parsley, and pepitas.
Keyword Salad