Spinach And Persimmon Salad Recipes

SPINACH AND PERSIMMON SALAD WITH GOAT CHEESE AND POMEGRANATE

I love how the sweet persimmon balances out the tartness that you get from the pomegranate arils and creamy goat cheese. Top that with the crunch of sliced almonds, and you have the perfect fall salad.

Provided by Kim's Cooking Now

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 10

Spinach and Persimmon Salad with Goat Cheese and Pomegranate image

Steps:

Slice persimmon into 1/4-inch rounds, then slice each round into quarters.
Place chopped spinach into a salad bowl. Top with persimmon quarters, pomegranate seeds, goat cheese, and sliced almonds.
Whisk together olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Drizzle vinaigrette over salad and toss lightly to coat. Serve immediately.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 11.5 g, Cholesterol 22.4 mg, Fat 23.8 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 7.9 g, Sodium 295 mg, Sugar 4.4 g

Ingredients

1 Fuyu persimmon, peeled and cored
2 cups roughly chopped spinach
3 tablespoons pomegranate seeds
2 ounces goat cheese, crumbled
1 tablespoon sliced almonds
2 tablespoons extra virgin olive oil
1 tablespoon orange juice
½ tablespoon lemon juice
½ teaspoon Dijon mustard
salt and freshly ground pepper to taste

SPINACH SALAD WITH PERSIMMONS, GOAT CHEESE AND WALNUTS

I was never crazy about persimmons until I made this salad with the crunchy Fuyu variety. I love the contrast of sweet persimmons with earthy spinach.

Provided by Martha Rose Shulman

Categories quick, weekday, salads and dressings

Time 5m

Yield Serves four to six

Number Of Ingredients 8

Spinach Salad With Persimmons, Goat Cheese and Walnuts image

Steps:

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.
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.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 193 milligrams, Sugar 0 grams

Ingredients

2 Fuyu persimmons
1/4 cup broken walnuts (1 1/2 ounces)
2 ounces goat cheese, crumbled about 1/2 cup
1 bag baby spinach
1 tablespoon plus 1 teaspoon fresh lime juice
Salt to taste
3 tablespoons plus 1 teaspoon walnut oil
Fleur de sel (optional)

SPINACH SALAD WITH PROSCIUTTO AND PERSIMMON

This colorful salad, a mix of spinach, sweet persimmon, prosciutto and plenty of Parmesan-laced croutons, is satisfying enough for a light dinner. Or serve it as a somewhat unusual first course. Make sure to add enough oil and vinegar at the end to just coat the spinach, but not weigh the leaves down. The croutons can be made the day before; store them in an airtight container at room temperature.

Provided by Melissa Clark

Categories easy, weekday, main course, side dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 10

Spinach Salad with Prosciutto and Persimmon image

Steps:

Heat oven to 350 degrees. Heat 2 tablespoons oil in a small skillet over medium heat. Add garlic and cook until fragrant and lightly colored, about 2 minutes. Place bread in a bowl. Toss with the warm oil and garlic cloves, cheese and, 1/4 teaspoons each salt and pepper. Arrange croutons on a large baking sheet. Toast, tossing occasionally, until golden brown, about 15 minutes. Cool.
In a small bowl, whisk together vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in remaining 2 tablespoons oil.
In a large bowl, combine spinach, prosciutto, persimmon, and croutons. Add dressing and toss well. Taste and add more seasonings, oil and/or vinegar if necessary.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 986 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

4 tablespoons extra-virgin olive oil, more to taste
2 garlic cloves, crushed and peeled
2 cups cubed, day-old bread, preferably from a crusty, whole-wheat or sourdough loaf
2/3 cup coarsely grated Parmigiano-Reggiano cheese
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon black pepper, more to taste
2 teaspoons sherry vinegar, more to taste
2 quarts fresh spinach
3 ounces thinly sliced prosciutto, torn into strips
1 firm fuyu persimmon, trimmed, quartered and thinly sliced

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Spinach And Persimmon Salad Recipes

SPINACH AND PERSIMMON SALAD WITH GOAT CHEESE AND POMEGRANATE

I love how the sweet persimmon balances out the tartness that you get from the pomegranate arils and creamy goat cheese. Top that with the crunch of sliced almonds, and you have the perfect fall salad.

SPINACH SALAD WITH PERSIMMONS, GOAT CHEESE AND WALNUTS

I was never crazy about persimmons until I made this salad with the crunchy Fuyu variety. I love the contrast of sweet persimmons with earthy spinach.

SPINACH SALAD WITH PROSCIUTTO AND PERSIMMON

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