Persimmon and Blue Cheese Salad With Walnuts

For a salad packed with nutrition and great flavors, this recipe featuring persimmons, walnuts, and a fresh vinaigrette is the way to go.

Yield: Makes 4 servings (serving size: about 1 1/2 cups salad and 2 tablespoons dressing)
Recipe from Health

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 326
  • Fat: 23g
  • Saturated fat: 7g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 5g
  • Protein: 9g
  • Carbohydrate: 25g
  • Fiber: 5g
  • Cholesterol: 21mg
  • Iron: 2mg
  • Sodium: 503mg
  • Calcium: 198mg

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

Preparation

  1. 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. 2. Divide the greens equally onto 4 plates, and distribute equal portions of the persimmon wedges, blue cheese, walnuts, and pomegranate seeds.
  3. 3. Drizzle with the vinaigrette, and serve.
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