Back to recipes
Food is Medicine
Guides & Resources
Video Library
Podcast
Blog

Persimmon and Apple Salad with Baby Greens and Pomegranate (vegan optional)

This beautiful salad resembles the changing leaves of autumn, and it tastes delicious too!

Difficulty
Easy
Cook Time
None
Cuisine
Mediterranean, American, Middle Eastern|
Prep Time
5-10 Minutes
Servings
2

Ingredients

  • 1 fruit (2-1/2" dia) Fuyu Persimmon , sliced thinly
  • 1 oz Raw Pumpkin Seeds, (Pepitas) (2 tablespoons)
  • 1/4 cup arils (seed/juice sacs) Pomegranate Seeds
  • 6 ounce Mixed Field Greens (4 cups)
  • 1 small Apple sliced
  • 1 tbsp Sherry Vinegar
  • 1 tsp Oil, mustard
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 oz Goat cheese , crumbled (optional) or nut-based cheese

Nutrition Facts (per serving)

  • Calories 586 kcal
  • Total Fat 26.20 g
  • Saturated Fat 5.440 g
  • Trans Fat 0.010 g
  • Sodium 88 mg
  • Total Carbohydrates 36.18 g
  • Dietary Fiber 8.6 g
  • Sugars 15.31 g
  • Protein 8.91 g
  • Cholesterol 7 mg
  • Vitamin A 1536 IU
  • Vitamin C 8.8 mg
  • Calcium 82 mg

Iron1.81 mg

Directions

  1. 1To make the dressing, whisk together the red wine vinegar and Dijon mustard in a metal bowl. Slowly pour in the olive oil while whisking constantly. Set aside.
  2. In a bowl, gently toss the greens with the persimmon, apple, and the pumpkin seeds. Dress the salad with the vinaigrette, and toss,
  3. Garnish with the pomegranate seeds and goat cheese (optional).
  4. For a vegan salad, eliminate the goat cheese or use a crumbly nut-based cheese

‍