Persimmon and Blue Cheese Salad With Walnuts

Yunhee Kim
For a salad packed with nutrition and great flavors, this recipe featuring persimmons, walnuts, and a fresh vinaigrette is the way to go.
Makes 4 servings (serving size: about 1 1/2 cups salad and 2 tablespoons dressing)


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1 tablespoon balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons orange juice
1/2 teaspoon sugar
3 tablespoons extra-virgin olive oil
1/4 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups seasonal spring mix salad greens
2 small ripe Fuyu persimmons, each cut into 6 wedges
1 cup crumbled blue cheese (4 ounces)
1/4 cup walnuts
1/4 cup pomegranate seeds


Prep: 15 Minutes

1. For the dressing, combine the first 4 ingredients (through sugar) in a medium bowl, and mix well. Whisk in the oil slowly. Add the lemon zest, salt, and pepper; mix well.

2. Divide the greens equally onto 4 plates, and distribute equal portions of the persimmon wedges, blue cheese, walnuts, and pomegranate seeds.

3. Drizzle with the vinaigrette, and serve.

Created date

November 2008

Nutritional Information

Calories 326
Fat 23 g
Satfat 7 g
Monofat 10 g
Polyfat 5 g
Protein 9 g
Carbohydrate 25 g
Fiber 5 g
Cholesterol 21 mg
Iron 2 mg
Sodium 503 mg
Calcium 198 mg