Spinach and Persimmon Salad with Goat Cheese and Pomegranate

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.


Recipes · Salad · Green Salad Recipes · Spinach Salad Recipes


Prep Time: 20 mins
Total Time: 20 mins
Yield: 2 servings
Servings: 2

Ingredients

Ingredients List

  • 1 Fuyu persimmon, peeled and cored

  • 2 cups roughly chopped spinach

  • 3 tablespoons pomegranate seeds

  • 2 ounces goat cheese, crumbled

  • 1 tablespoon sliced almonds


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.


Nutrition Facts (per serving)

Nutrition Facts
287 Calories
24g Fat
12g Carbs
9g Protein


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