Persimmons take the stage once again. They are not an overly sweet fruit, so they make a perfect addition to a wintery salad. Add some pomegranate and POOF you have a holiday staple.
Persimmon Salad with Pomegranate Vinaigrette
1 cup fresh arugula leaves
1 cup fresh baby spinach leaves
1 persimmon, sliced
1 Tbsp pine nuts
1 oz crumbled goat cheese
2 Tbsp pomegranate seeds
1 tsp extra virgin olive oil
1 tsp red wine vinegar
1/4 tsp salt
Dash fresh ground black pepper
Toss together salad ingredients in a large bowl.
In a mason jar, muddle pomegranate seeds until juice is released. Add in remaining ingredients and shake to mix.
Pour dressing over salad and toss to coat.
Nutrition Info per 1 serving: 186 calories, 9 g fat (3 g monounsaturated, 2 g polyunsaturated), 5 g protein, 20 g carbohydrates, 5.5 g fiber