crunchy, sweet, & perfectly tart
This salad is EVERYTHING. The combination of the goat cheese, persimmons, and pomegranate is a flavor explosion of all your senses. The maple vinaigrette dressing is mild and sweet and just brings the whole salad together. This salad would be a crowd pleaser at a dinner party or a great salad meal prep for a busy week. I hope you love it as much as my family does.
Easy Persimmon Pomegranate Salad Recipe
Recipe by
Servings
~6 servings
Prep time
10 min
Cooking time
~5 min
Calories
~200 cal
This seasonal salad is perfect for simple everyday meals to an extravagant Thanksgiving dinner. It’s sweet and perfectly tart and will pair well with any protein.
Ingredients
- Salad ingredients: mixed greens, fuyu persimmon, pomegranate seeds, goat cheese, and pistachio
- Maple Vinaigrette:
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1/4 maple syrup
- 1 tbsp dijon mustard
- big pinch of salt
Directions
- Prepare salad: In a big bowl add several handfuls of spring mix or greens of your choice. Top with goat cheese (I’m using Meredith Dairy Marinated Sheep & Goat Cheese – my absolute favorite!!!). Add some cut persimmons (I’m using fuyu persimmons).
- Make vinaigrette: In a mason jar, add olive oil (I used the olive oil from the marinated sheep & goat cheese, but feel free to use regular extra virgin olive oil), apple cider vinegar, maple syrup, dijon mustard, and salt. Shake it vigorously and it’s ready to use.
- Add Toppings: Top with pistachios and pomegranate seeds.
- Tip: If serving for a dinner party, prepare salad with all toppings except the dressing. Have dressing prepared on the side to serve.
- Tip #2: Soak sliced onions in ice-cold water to make them taste less sharp.
Notes
Instead of persimmons, use apple! I love fuji and honey crisp apple for its sweetness and crunch.
Also note, if making ahead for a dinner party or meal prep, do not dress salad until ready to eat.
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