Spinach and Persimmon Salad with Goat Cheese and Pomegranate

Name: Spinach and Persimmon Salad with Goat Cheese and Pomegranate
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 Fuyu persimmon, peeled and cored 1 fuyu persimmon, peeled and cored; 2 cups roughly chopped spinach 2 cups roughly chopped spinach; 3 tablespoons pomegranate seeds 3 tablespoons pomegranate seeds; 2 ounces goat cheese, crumbled 2 ounces goat cheese, crumbled; 1 tablespoon sliced almonds 1 tablespoon sliced almonds

Prep: 20 minsCook: 0 mins

Prep

20 mins

Cook

0 mins

Servings

Difficulty

Easy

Vegetarian

(0)

Ingredients

Servings:

11 fuyu persimmon, peeled and cored
22 cups roughly chopped spinach
33 tablespoons pomegranate seeds
22 ounces goat cheese, crumbled
11 tablespoon sliced almonds

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.

Recipe Variations

Get AI-powered ingredient substitution suggestions.

Roasted Tofu with Avocado

Crispy golden tofu cubes paired with creamy avocado slices, finished with a zesty lime-cilantro dressing and toasted sesame seeds for a satisfying, nutrient-dense meal.

45 mins

Gluten-FreeDairy-FreeVegan