Spinach, Persimmon, Goat Cheese & Pomegranate
A vibrant cold-weather salad that balances sweet, tangy, and creamy in every bite. Nutrient-rich spinach is paired with sliced persimmons, crumbled goat cheese, and a sprinkle of pomegranate seeds, finished with a warm walnut vinaigrette. It’s grounding, colorful, and packed with antioxidants for the colder months.
Ingredients
Salad:
4 cups baby spinach
1–2 ripe Fuyu persimmons, thinly sliced
1/4 cup pomegranate seeds
1/4 cup soft goat cheese, crumbled
1/4 cup walnuts or pecans, toasted and roughly chopped
Walnut Vinaigrette:
1 ½ tbsp walnut oil or extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup or honey
Pinch of sea salt and black pepper
Instructions
1. Toast the Nuts
Lightly toast walnuts or pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool.
2. Make the Vinaigrette
In a small bowl, whisk together walnut oil, apple cider vinegar, Dijon, maple syrup, salt, and pepper until smooth and glossy.
3. Assemble the Salad
Place spinach in a bowl or platter. Top with persimmon slices, pomegranate seeds, goat cheese crumbles, and toasted nuts.
4. Dress & Serve
Drizzle the vinaigrette just before serving. Optionally, finish with a crack of black pepper or a pinch of sumac for a hint of tang.
Tips
For a dairy-free option, swap goat cheese for almond ricotta or cashew cheese.
Add cooked quinoa or lentils for extra fiber and protein.
This salad pairs beautifully with roasted chicken, salmon, or grilled tofu.