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Spinach and Persimmon Salad with Goat Cheese and Pomegranate

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Spinach and Persimmon Salad with Goat Cheese and Pomegranate is a seasonal salad that brings together the sweetness of persimmons, the creaminess of goat cheese, and the burst of juiciness from pomegranate seeds, offering a perfect balance of flavors and textures.

Ingredients

  1. 4 cups fresh spinach leaves, washed and dried
    2 ripe persimmons, peeled and sliced
    1/2 cup pomegranate seeds
    1/4 cup goat cheese, crumbled
    1/4 cup candied pecans or walnuts (optional)
    2 tablespoons olive oil
    1 tablespoon balsamic vinegar
    1 teaspoon honey
    Salt and pepper to taste

Instructions

Prepare the ingredients: peel and slice the persimmons, wash and dry the spinach leaves, and gather the pomegranate seeds and crumbled goat cheese.

  1. In a large bowl, combine the spinach, persimmons, pomegranate seeds, and goat cheese.
  2. If using candied nuts, sprinkle them over the top for added crunch and sweetness.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
  4. Drizzle the dressing over the salad just before serving and toss gently to coat the ingredients.
  5. Serve immediately and enjoy!

Notes

  1. For a vegan version, omit the goat cheese and use a plant-based cheese alternative.
  2. To prevent persimmons from browning, prepare them just before assembling the salad. You can also toss them in a little lemon juice.
  3. Experiment with adding apples, pears, or orange slices for extra flavor and color.
  4. Use arugula, mixed greens, or kale instead of spinach for a different flavor.
  5. If you don’t have candied nuts, try spiced nuts for an aromatic flavor.
  6. Make the dressing ahead of time and store it in the refrigerator for up to 3 days.

Nutrition

Find it online: https://thefamilycooking.com/spinach-and-persimmon-salad-with-goat-cheese-and-pomegranate/