Spinach and Persimmon Salad with Goat Cheese and Pomegranate recipe

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Ingredients

1 Fuyu persimmon, peeled and cored
2 cups roughly chopped spinach
3 tablespoons pomegranate seeds
2 ounces goat cheese, crumbled
1 tablespoon sliced almonds
2 tablespoons extra virgin olive oil
1 tablespoon orange juice
½ tablespoon lemon juice
½ teaspoon Dijon mustard
salt and freshly ground pepper to taste

Nutrition Info

286.6 calories
carbohydrate: 11.5 g
cholesterol: 22.4 mg
fat: 23.8 g
fiber: 1.7 g
protein: 8.5 g
saturatedFat: 7.9 g
servingSize: -
sodium: 295 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice persimmon into 1/4-inch rounds, then slice each round into quarters.

  2. Place chopped spinach into a salad bowl. Top with persimmon quarters, pomegranate seeds, goat cheese, and sliced almonds.

  3. Whisk together olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Drizzle vinaigrette over salad and toss lightly to coat. Serve immediately.

Recipe Yield

2 servings

Recipe Note

I love how the sweet persimmon balances out the tartness that you get from the pomegranate arils and creamy goat cheese. Top that with the crunch of sliced almonds, and you have the perfect fall salad.

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