Fall Fruit with White Beans and Arugula
Source: Naomi Webb, Foodwise Staff
Recipe Type: Salads | Seasons: Autumn
Now that fall fruits are starting to appear in the market, but summer lingers in the Bay Area, we love keeping things fresh with cold salads. This one combines crisp fall fruits with creamy beans and peppery arugula, all dressed in tangy pomegranate dressing.
This recipe showcases fall fruit as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Serves 6
INGREDIENTS
3 cups mixed fall fruits (thinly sliced apples, pears, and/or persimmons)
1 ½ cups cooked white beans (such as cannellini or great northern) or 1 can (15 oz) white beans, rinsed and drained
3 oz arugula
½ small red onion, thinly sliced
½ cup pomegranate arils to garnish
Pomegranate Dressing
¼ cup pomegranate juice
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon honey
Salt and pepper to taste
PREPARATION
- In a jar with a lid, shake together all the dressing ingredients until emulsified. Set aside.
- To mellow the sharpness of the onion, place the onion in a small bowl and cover with water. Let sit for 10 minutes and drain well.
- In a large salad bowl, toss together the fruit, beans, arugula, and onion with the dressing to coat. Garnish with the pomegranate arils, and serve immediately while the fruit and arugula are crisp.
