Persimmon Salad with Maple Vinaigrette
A delightful salad featuring fresh persimmons, pomegranate seeds, and creamy goat cheese, topped with a homemade maple vinaigrette. Perfect for a light lunch or as a side dish.
Ingredients
Salad Ingredients
- 5 oz mixed greens
- 4 Fuyu persimmons (sliced, NOT hachiya) Ensure they are firm and vibrant in color.
- 1 cup pomegranate seeds (seeded from 1 pomegranate)
- 1 cup goat cheese (crumbled, 4 oz) Can be replaced with feta or blue cheese if desired.
- 1/3 cup pumpkin seeds (toasted, or pine nuts) Alternatively, use 1/2 cup coarsely chopped pecans or walnuts.
Maple Vinaigrette Ingredients
- 1/4 cup extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp real maple syrup Adjust based on sweetness preference.
- 1 Tbsp Dijon mustard
- 1 small garlic clove (pressed or grated)
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
Instructions
Preparation
- Toast the pumpkin seeds on a dry skillet over medium heat, tossing until golden and fragrant, about 3-4 minutes. Remove from heat and set aside to cool.
- In a measuring cup or mason jar, combine the dressing ingredients: olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper. Whisk or shake well until blended. Set aside for flavors to meld.
Assembly
- In a large serving bowl, create a bed of mixed greens.
- Top the greens with slices of persimmons, pomegranate seeds, crumbled goat cheese, and cooled pumpkin seeds.
- Just before serving, shake the dressing if it has separated and drizzle it over the salad. Serve to taste; many prefer to use all of it.
- There’s no need to toss the salad since the dressing will naturally mix in.
Notes
Best served fresh immediately after assembling. If storing leftovers, keep the dressing separate until ready to serve. This salad pairs well with grilled chicken or fish.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 15gProtein: 8gFat: 24gSaturated Fat: 5gSodium: 250mgFiber: 3gSugar: 5g
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