Skip to main content New<> this month
Get the Allrecipes magazine

Spinach and Persimmon Salad with Goat Cheese and Pomegranate

Rated as 0 out of 5 Stars
2 made it  |  0 reviews   |  1 photos

"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."
Added to shopping list. Go to shopping list.


20 m servings 287
Original recipe yields 2 servings


{{model.addEditText}} Print
  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

Explore more


Read all reviews 0