Spinach Salad With Persimmons, Goat Cheese and Walnuts
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2Fuyu persimmons
- ¼cup broken walnuts (1½ ounces)
- 2ounces goat cheese, crumbled about ½ cup
- 1bag baby spinach
- 1tablespoon plus 1 teaspoon fresh lime juice
- Salt to taste
- 3tablespoons plus 1 teaspoon walnut oil
- Fleur de sel (optional)
Nutritional analysis per serving (6 servings)
160 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 8 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 4 grams protein; 193 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Peel the persimmons, and cut in wedges; if there are any seeds at the core, cut away the cores. Combine with the walnuts, goat cheese and spinach in a salad bowl.
- Step 2
Whisk together the lime juice, salt and walnut oil. Toss with the spinach mixture, and serve, sprinkling a tiny amount of fleur de sel over each serving if desired.
- Advance preparation: Don’t toss the salad until you’re ready to serve it, but you can assemble it and keep it in the refrigerator for a few hours.
Private Notes
Comments
Love this approach to using fuyu persimmons, w/goat cheese and walnuts in salad, but do NOT like the spinach in there. To me, spinach does not make an interesting element with the others - it is rather dull (to me). I much prefer this with arugula, for one. The fuyu are sweet and rich; the bite of the arugula contrasts. Also really good made with excellent red leaf lettuce, like red romaine. It is a great salad and super popular when served. PS: I swap pomegranate balsamic for the lime juice.
Added a touch of honey to balance acidity
This is good using Asian pears instead of persimmons and lemon juice instead of lime
The dressing here is so simple and light with just enough tang in the lime to counter the sweetness of the persimmons. The walnut oil is best, but when without have used olive oil with a drop of sesame oil. Have used baby kale and even butter lettuce. This salad finally let me embrace the persimmons in our CSA.
Love this salad exactly like the recipe, but I didn't have fleur de sel. I want to try it with arugula too as someone suggested. Love the combination of goat cheese and walnuts with the persimmons.
Advertisement