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Spinach and Persimmon Salad with Goat Cheese and Pomegranate

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"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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Ingredients

20 m servings 287
Original recipe yields 2 servings

Directions

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  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: 287 calories; 23.8 11.5 8.5 22 295 Full nutrition

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