No Reviews
You must be logged in to post a review.
Persimmon Salad with Pomegranate Vinaigrette
x
Print Options
Description
Persimmons are not an overly sweet fruit, so they make a perfect addition to a wintery salad.
Ingredients
- FOR THE SALAD:
- 1 cup Fresh Arugula Leaves
- 1 cup Fresh Baby Spinach Leaves, Stemmed
- 1 whole Persimmon, Sliced
- 1 Tablespoon Pine Nuts
- 1 ounce, weight Crumbled Goat Cheese
- FOR THE DRESSING:
- 2 Tablespoons Pomegranate Seeds
- 1 teaspoon Extra Virgin Olive Oil
- 1 teaspoon Red Wine Vinegar
- ¼ teaspoons Salt
- 1 dash Fresh Ground Black Pepper
Preparation
Toss together salad ingredients in a large bowl.
In a mason jar, muddle pomegranate seeds until juice is released. Add in remaining ingredients, put the lid on and shake to mix.
Pour dressing over salad and toss to coat.
Enjoy!
Nutrition Info per 1 serving: 186 calories, 9 g fat (3 g monounsaturated, 2 g polyunsaturated), 5 g protein, 20 g carbohydrates, 5.5 g fiber
More Recipes from Lindsay {Eighty Twenty Dietitian}
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Strawberry, Pine Nut, Feta Salad with Balsamic Dressing
by Lori Kemph | Mutt & Chops in
Salads
by Lori Kemph | Mutt & Chops in
Salads
Fresh strawberry, pine nut, feta salad with balsamic dressing. Creamy dressing...
Prep: Cook:
Serves: 6 Level: Easy
Classic 7 Layer Salad
by Chanda | My Farmhouse Table in
Salads
by Chanda | My Farmhouse Table in
Salads
An easy and traditional salad for potlucks, holidays, and family parties....
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.