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Spinach and Persimmon Salad with Goat Cheese and Pomegranate
Prep
20 mins
Cook
0 mins
Servings
2
Difficulty
Easy
This is one of my favorite salads to make when persimmons are in season because it comes together in just twenty minutes with zero cooking required. The combination of sweet, juicy persimmons with peppery spinach is absolutely divine, and I love how the creamy goat cheese and tart pomegranate seeds balance everything out. Spinach is packed with iron and antioxidants, making this salad as nourishing as it is delicious. It's the kind of simple, elegant dish that makes you feel like you've put in real effort, but honestly, it's so easy that anyone can pull it off.
Ella x
Ingredients
- 11 fuyu persimmon, peeled and cored
- 22 cups roughly chopped spinach
- 33 tablespoons pomegranate seeds
- 22 ounces goat cheese, crumbled
- 11 tablespoon sliced almonds
Detail level
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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