Steps to Make Ottolenghi Pomegranate Salad

Spinach And Persimmon Salad With Goat Cheese And Pomegranate

Mix the tomatoes and onion in a large bowl and set aside.

Recipe Summary Spinach And Persimmon Salad With Goat Cheese And Pomegranate

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.

Ingredients | Ottolenghi Pomegranate Salad

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

Directions

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.

Info | Ottolenghi Pomegranate Salad

prep: 20 mins total: 20 mins Servings: 2 Yield: 2 servings

TAG : Spinach And Persimmon Salad With Goat Cheese And Pomegranate

Salad, Green Salad Recipes, Spinach Salad Recipes,