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+ servings

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. Recipe from allrecipes.com
Prep Time 20 mins
Total Time 20 mins
Course Light Meal, Side Dishes
Cuisine American, Mediterranean
Servings 2
Calories 259 kcal

Ingredients
  

  • 1 Fuyu persimmon peeled and cored
  • 2 cups spinach roughly chipped
  • 3 tbsp pomegranate seeds
  • 2 oz goat cheese crumbled or plant-based "cheese"
  • 1 tbsp almonds sliced

Vinaigrette

  • 2 tbsp olive oil extra-virgin
  • 1 tbsp orange juice
  • 1/2 tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • salt
  • pepper

Instructions
 

  • 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.

Nutrition

Nutrition Facts
Spinach and Persimmon Salad with Goat Cheese and Pomegranate
Amount per Serving
Calories
259
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
13
mg
4
%
Sodium
 
143
mg
6
%
Potassium
 
256
mg
7
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
Vitamin A
 
3106
IU
62
%
Vitamin C
 
17
mg
21
%
Calcium
 
83
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Light Meal, Mediterranean, Side Dishes
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