Prep Time:
20 mins
Total Time:
20 mins
Servings:
2
Yield:
2 servings
Ingredients
Vinaigrette:
- 2tablespoonsextra virgin olive oil
- 1tablespoonorange juice
- ½tablespoonlemon juice
- ½teaspoonDijon 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.
Nutrition Facts (per serving)
| 287 | Calories |
| 24g | Fat |
| 12g | Carbs |
| 9g | Protein |
