Description
Bright, fresh, and packed with flavor, this Spinach and Persimmon Salad combines sweet persimmons, tangy goat cheese, juicy pomegranate seeds, and crunchy almonds with a light citrus vinaigrette. It’s a healthy, vibrant dish perfect for any occasion, whether it’s a quick weekday lunch or a stunning holiday side.
Ingredients
Salad Ingredients:
- 1 Fuyu persimmon (peeled and cored)
- 2 cups spinach (roughly chopped)
- 3 tablespoons pomegranate seeds
- 2 ounces goat cheese (crumbled)
- 1 tablespoon sliced almonds
Vinaigrette Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon orange juice
- ½ tablespoon lemon juice
- ½ teaspoon Dijon mustard
- Salt to taste
- Freshly ground pepper to taste
Instructions
- Prep Your Ingredients:
- Peel and core the Fuyu persimmon, then slice it into ¼-inch rounds. Cut each round into quarters.
- Roughly chop the spinach if needed.
- Build the Salad Base:
- Place the spinach in a large salad bowl.
- Evenly distribute the persimmon slices over the spinach.
- Add Toppings:
- Sprinkle pomegranate seeds over the salad.
- Add crumbled goat cheese and sliced almonds for creaminess and crunch.
- Prepare the Vinaigrette:
- In a small bowl, whisk together olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper until well combined.
- Dress the Salad:
- Drizzle the vinaigrette over the salad.
- Gently toss the salad to coat all ingredients evenly, being careful not to break the persimmon slices.
- Serve:
- Transfer the salad to individual plates or a serving dish. Serve immediately for the freshest taste.
Notes
- Use Fuyu persimmons for their firm texture and sweet flavor.
- Lightly toast the almonds in a dry pan over medium heat for added depth of flavor.
- For a sweeter vinaigrette, add a drizzle of honey or maple syrup.
- Store leftover ingredients separately to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: Fusion