Spinach and Persimmon Salad with Goat Cheese and Pomegranate

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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 287 Calories

Ingredients

• 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
• 1 tablespoon sliced almonds
• 2 ounces goat cheese, crumbled
• 2 cups roughly chopped spinach
• 1 Fuyu persimmon, peeled and cored
• 3 tablespoons pomegranate seeds

Recipe Instructions

Step 1

Slice persimmon into 1/4-inch rounds, then slice each round into quarters.

Step 2

Place chopped spinach into a salad bowl. Top with persimmon quarters, pomegranate seeds, goat cheese, and sliced almonds.

Step 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.