Description
A vibrant and refreshing winter salad that balances sweet persimmons, tangy goat cheese, and juicy pomegranate seeds with tender baby spinach and a zesty honey-balsamic dressing.
Ingredients
5 cups fresh baby spinach
2 ripe persimmons, thinly sliced
1/2 cup pomegranate seeds
1/4 cup crumbled goat cheese
1/4 cup toasted pecans or walnuts
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp honey
Salt and black pepper, to taste
Instructions
1. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
2. Place spinach in a large salad bowl.
3. Add persimmon slices, pomegranate seeds, goat cheese, and toasted nuts.
4. Drizzle dressing over the salad just before serving.
5. Gently toss to combine and coat the ingredients evenly.
6. Serve immediately as a light lunch or side dish.
Notes
Use Fuyu persimmons for the best texture and sweetness.
For a vegan version, substitute goat cheese with avocado or a plant-based cheese.
Add grilled chicken or quinoa for extra protein and make it a full meal.
Pairs beautifully with sparkling water or a crisp white wine.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 12g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: spinach salad, persimmon salad, goat cheese salad, pomegranate salad, winter salad, healthy salad