Spinach and Persimmon Salad with Goat Cheese and Pomegranate
Side Dishes

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.

Recipe from allrecipes.com

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Spinach and Persimmon Salad with Goat Cheese and Pomegranate
Nutrition Info Print Recipe
  • Prep: 20 m
  • Total: 20 m
  • Servings:
    2

Ingredients

  • 1 Fuyu persimmon peeled and cored
  • 2 cups spinach roughly chipped
  • 3 tbsp pomegranate seeds
  • 2 oz goat cheese crumbled
  • 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

  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.
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