Description
A vibrant winter salad with sweet persimmons, tangy goat cheese, pomegranate seeds, and a warm maple vinaigrette.
Ingredients
Scale
- 5 oz mixed greens
- 4 fuyu persimmons, sliced (not hachiya)
- 1 cup pomegranate seeds (from 1 pomegranate)
- 1 cup goat cheese, crumbled (4 oz)
- 1/3 cup pumpkin seeds (pepitas), toasted
- 1/4 cup extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp real maple syrup
- 2 tsp Dijon mustard
- 1 small garlic clove, pressed or grated
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Toast pumpkin seeds in a dry skillet over medium heat, stirring until golden, 3–4 minutes; cool.
- Whisk olive oil, apple cider vinegar, maple syrup, mustard, garlic, salt, and pepper in a jar or bowl; set aside.
- Arrange mixed greens in a large bowl, top with persimmons, pomegranate seeds, goat cheese, and toasted pepitas.
- Shake dressing if needed and drizzle over salad; serve immediately without tossing, letting dressing seep through.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sides & Salads
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 285 kcal
- Sugar: 5 g
- Sodium: 198 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 13 mg
