– 2–3 Fuyu persimmons, sliced – 5 oz mixed greens or arugula – ¼ cup pomegranate seeds – ¼ cup goat cheese or feta – ¼ cup candied pecans – Maple Dressing: 2 tbsp olive oil 1 tbsp apple cider vinegar 1 tbsp maple syrup ½ tsp Dijon mustard Salt and pepper to taste
Wash and slice persimmons into wedges or rounds. Rinse greens and pat dry. Crumble goat cheese and set aside toppings.
Whisk olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper until fully combined. Taste and adjust as needed.
In a large bowl, layer greens, persimmons, pomegranate seeds, goat cheese, and pecans. Drizzle with maple dressing and toss gently to combine.
Serve immediately for best texture. This salad is vegetarian, gluten-free, and rich in antioxidants—perfect as a starter or light lunch.
This vibrant persimmon salad is light, sweet, and tangy. Tossed with a maple vinaigrette, it’s perfect for fall and winter entertaining.
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