Spinach And Persimmon Salad With Goat Cheese And Pomegranate Food

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SPINACH AND PERSIMMON SALAD WITH GOAT CHEESE AND POMEGRANATE



Spinach and Persimmon Salad with Goat Cheese and Pomegranate image

I love how the sweet persimmon balances out the tartness that you get from the pomegranate arils and creamy goat cheese. Top that with the crunch of sliced almonds, and you have the perfect fall salad.

Provided by Kim's Cooking Now

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 10

1 Fuyu persimmon, peeled and cored
2 cups roughly chopped spinach
3 tablespoons pomegranate seeds
2 ounces goat cheese, crumbled
1 tablespoon sliced almonds
2 tablespoons extra virgin olive oil
1 tablespoon orange juice
½ tablespoon lemon juice
½ teaspoon Dijon mustard
salt and freshly ground pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 11.5 g, Cholesterol 22.4 mg, Fat 23.8 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 7.9 g, Sodium 295 mg, Sugar 4.4 g

SPINACH SALAD WITH PERSIMMONS, GOAT CHEESE AND WALNUTS



Spinach Salad With Persimmons, Goat Cheese and Walnuts image

I was never crazy about persimmons until I made this salad with the crunchy Fuyu variety. I love the contrast of sweet persimmons with earthy spinach.

Provided by Martha Rose Shulman

Categories     quick, weekday, salads and dressings

Time 5m

Yield Serves four to six

Number Of Ingredients 8

2 Fuyu persimmons
1/4 cup broken walnuts (1 1/2 ounces)
2 ounces goat cheese, crumbled about 1/2 cup
1 bag baby spinach
1 tablespoon plus 1 teaspoon fresh lime juice
Salt to taste
3 tablespoons plus 1 teaspoon walnut oil
Fleur de sel (optional)

Steps:

  • Peel the persimmons, and cut in wedges; if there are any seeds at the core, cut away the cores. Combine with the walnuts, goat cheese and spinach in a salad bowl.
  • Whisk together the lime juice, salt and walnut oil. Toss with the spinach mixture, and serve, sprinkling a tiny amount of fleur de sel over each serving if desired.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 193 milligrams, Sugar 0 grams

POMEGRANATE PERSIMMON SALAD WITH WARM GOAT CHEESE



Pomegranate Persimmon Salad With Warm Goat Cheese image

Very tasty! Worth the work of getting the pomegranate seeds out. You can use fuyu persimmons crunchy or soft, we prefer them at least a little soft.

Provided by Maito

Categories     Fruit

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup pomegranate juice
2 tablespoons walnut oil or 2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar (optional)
1 garlic clove, finely minced
1/2 tablespoon brown sugar, packed
2 -4 ounces soft fresh goat cheese
fresh ground pepper
1/2 cup toasted walnuts, finely chopped
12 cups spinach or 12 cups other lettuce
2 fuyu persimmons, peeled and cut into wedges
1 pomegranate, seeded
fresh basil (optional)

Steps:

  • Whisk together dressing ingredients.
  • After salad ingredients are prepped, preheat oven to 375 degrees F.
  • Form goat cheese into 1/2 oz. balls, top with freshly ground pepper, and roll in walnuts to coat. Place on a baking sheet.
  • Assemble salad with greens, persimmons, pomegranate seeds, and basil.
  • Just before serving, warm the goat cheese in the oven for about 3 minutes.
  • Toss salad with dressing. Plate, carefully top with warm goat cheese, and enjoy!

Nutrition Facts : Calories 297.5, Fat 20.6, SaturatedFat 3.8, Cholesterol 6.5, Sodium 129.2, Carbohydrate 24.6, Fiber 5.8, Sugar 16.1, Protein 8.7

SPINACH AND PERSIMMON SALAD



Spinach and Persimmon Salad image

This spinach and persimmon salad is a festive salad perfect for holiday family dinners.

Provided by wp

Number Of Ingredients 7

1/4 cup rice vinegar
2 tablespoons orange marmalade
1 teaspoon toasted sesame oil
Salt and pepper
5 quarts baby spinach leaves (1 1/4 lb.), rinsed and crisped
3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges
3/4 cup glazed pecans

Steps:

  • In a large bowl, mix vinegar, marmalade, and sesame oil. Add salt and pepper to taste. Add spinach, persimmons, and pecans. Mix gently to coat with dressing.

Nutrition Facts : Calories 85, Carbohydrate 15, Cholesterol 0.0, Fat 3.1, Fiber 3.5, Protein 1.3, SaturatedFat 0.3, Sodium 107

POMEGRANATE BANANA SALAD



Pomegranate Banana Salad image

Make and share this Pomegranate Banana Salad recipe from Food.com.

Provided by AcadiaTwo

Categories     Tropical Fruits

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup pomegranate seeds
1/2 cup banana (firm)
1 tablespoon sugar
1/4 cup bell pepper (red)
1/4 cup bell pepper (green)
1/4 cup sweet onion (vadalia)
2 tablespoons vinegar (white)
6 tablespoons olive oil
2 teaspoons pomegranate molasses
salt (to taste)

Steps:

  • Dice bananas, peppers and onions.
  • Toss bananas, peppers, onions, pomegranate seeds and sugar together.
  • In a separate bowl whisk together oil, vinegar, and pomegranate molasses.
  • Drizzle over salad mixture and gently toss.
  • Chill for 2 hours.

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