Spinach and Persimmon Salad with Goat Cheese and Pomegranate

Ingredients and Weight:

• Fresh baby spinach: 1 pound
• Persimmon, peeled and thinly sliced: 2 cups
• Goat cheese, crumbled: 1 cup
• Pomegranate seeds: 1/2 cup
• Walnuts, chopped: 1/2 cup
• Red onion, thinly sliced: 1/4 cup
• Olive oil: 1/4 cup
• Balsamic vinegar: 2 tablespoons
• Honey: 1 teaspoon
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

No cooking required

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, combine the spinach, persimmon, goat cheese, pomegranate seeds, walnuts, and red onion.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, and honey. Season with salt and pepper to taste.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately or refrigerate for later.

Nutritional Information:

Serving Size: 1 cup

• Calories: 250
• Fat: 15g
• Protein: 10g
• Carbohydrates: 25g
• Fiber: 5g

Dish Characteristics:

• Fresh and vibrant with a balance of sweet, savory, and tangy flavors.
• High in antioxidants and fiber.
• Perfect for a light and healthy meal or as a side dish.

User Comments:

• "This salad is so refreshing and flavorful. The combination of persimmon, goat cheese, and pomegranate is divine."
• "I love the simplicity of this salad. It's easy to make and always a hit with my guests."
• "The honey balsamic dressing adds just the right amount of sweetness and acidity to balance out the flavors."

Special Precautions and Tips:

• Use fresh, high-quality ingredients for the best flavor.
• If you don't have pomegranate seeds, you can substitute with dried cranberries or raisins.
• To make ahead of time, prepare the salad without the dressing and store it in the refrigerator. Dress just before serving.