Description
A vibrant, seasonal salad with sweet persimmons, tart pomegranate arils, creamy cheese, and crunchy nuts, finished with a tangy apple cider vinaigrette.
Ingredients
Scale
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 2 ripe persimmons (Fuyu preferred), thinly sliced
- 1 cup pomegranate arils (seeds from 1 medium pomegranate)
- ½ cup goat cheese or feta crumbles (optional for dairy version)
- ¼ cup toasted pecans or walnuts
- 2 tbsp dried cranberries (optional)
Dressing (Apple Cider Vinaigrette)
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt & pepper, to taste
Instructions
- Prepare dressing: Whisk olive oil, apple cider vinegar, honey, Dijon, salt, and pepper until emulsified.
- Assemble base: Place mixed greens in large salad bowl or platter.
- Add toppings: Layer persimmon slices, pomegranate arils, cheese, nuts, and cranberries.
- Dress & toss: Drizzle dressing just before serving. Toss lightly to coat.
Notes
This salad is perfect for fall and winter holidays. Swap goat cheese for avocado to keep it dairy-free, or add grilled chicken for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg