Spinach and Persimmon Salad with Goat Cheese and Pomegranate
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Ingredients20 m servings 287
Original recipe yields 2 servings
- Slice persimmon into 1/4-inch rounds, then slice each round into quarters.
- 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.
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Per Serving: 287 calories; 23.8 11.5 8.5 22 295 Full nutrition