SPINACH AND PERSIMMON SALAD WITH GOAT CHEESE AND POMEGRANATE

Spinach and Persimmon Salad with Goat Cheese and Pomegranate image

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.

Provided by Kim's Cooking Now

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 10

Ingredients

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

Steps:

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 Facts : Calories 286.6 calories, Carbohydrate 11.5 g, Cholesterol 22.4 mg, Fat 23.8 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 7.9 g, Sodium 295 mg, Sugar 4.4 g