Spinach and Persimmon Salad with Goat Cheese and Pomegranate

Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By Kim's Cooking Now

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Vinaigrette:

Directions

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

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

  • 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:
287 calories; protein 8.5g; carbohydrates 11.5g; fat 23.8g; cholesterol 22.4mg; sodium 295mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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