Spinach and Persimmon Salad
Salads aren’t just a summer dish! This makes the perfect fall salad because the sweet persimmon balances out the tartness that you get from the pomegranate arils and creamy goat cheese, while the almonds add a perfect crunch to the dish!
Another reason why this salad is the perfect go-to? The nutritional punch it has with the:
Spinach - help support immune function, aid the digestive system, and has anticancer properties
Persimmon - promotes heart health, reduces inflammation, supports healthy vision, and keeps your digestive system healthy
Pomegranates - rich in antioxidants and flavonoids, both of which are known to prevent free radicals from damaging your cells
Goat cheese - contains probiotic properties that can help improve gut health, and reduce vulnerability to illness
Almonds - lowers blood sugar levels, reduces blood pressure, and lowers cholesterol levels, while also reducing hunger and promoting weight loss
Ingredients
1 Fuyu persimmon, peeled and cored
2 cups roughly chopped spinach
3 tbsp pomegranate seeds
2 ounces goat cheese, crumbled
1 tablespoon sliced almonds
VINAIGRETTE
2 tbsp extra virgin olive oil
1 tbsp orange juice
½ tbsp lemon juice
½ tbsp Dijon mustard
salt and pepper to taste
Slice persimmon into 1/4-inch rounds, then slice each round into quarters.
Place chopped spinach into a salad bowl. Top with persimmon quarters, pomegranate seeds, goat cheese, and sliced almonds.
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.