Spinach and Persimmon Salad with Goat Cheese and Pomegranate recipe
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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
Nutrition Info
- 286.6 caloriescarbohydrate: 11.5 gcholesterol: 22.4 mgfat: 23.8 gfiber: 1.7 gprotein: 8.5 gsaturatedFat: 7.9 gservingSize: -sodium: 295 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Spinach and Persimmon Salad with Goat Cheese and Pomegranate
Directions
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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.