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Persimmon and Blue Cheese Salad With Walnuts

Yunhee Kim
Prep time 15 mins
Yield Makes 4 servings (serving size: about 1 1/2 cups salad and 2 tablespoons dressing)
For a salad packed with nutrition and great flavors, this recipe featuring persimmons, walnuts, and a fresh vinaigrette is the way to go.

Ingredients

  • Vinaigrette
  • 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
  • Salad
  • 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

Nutrition 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

How to Make It

  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.