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.

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


  • 1 Fuyu persimmon, peeled and cored

  • 2 cups roughly chopped spinach

  • 3 tablespoons pomegranate seeds

  • 2 ounces goat cheese, crumbled

  • 1 tablespoon sliced almonds


  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon orange juice

  • ½ tablespoon lemon juice

  • ½ teaspoon Dijon mustard

  • salt and freshly ground pepper to taste


  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
24g Fat
12g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 287
% Daily Value *
Total Fat 24g 31%
Saturated Fat 8g 40%
Cholesterol 22mg 7%
Sodium 295mg 13%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 9g
Vitamin C 29mg 145%
Calcium 147mg 11%
Iron 2mg 12%
Potassium 443mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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