Autumn Harvest Pomegranate & Persimmon Salad with Crusted Goat Cheese
Celebrate the vibrant flavors of fall with this exquisite Autumn Harvest Pomegranate & Persimmon Salad. Bursting with color and texture, this salad combines the sweetness of ripe Fuyu persimmons, the tartness of fresh pomegranate seeds, and the earthiness of toasted walnuts, all balanced by a zesty dressing. Topped with warm, crusted goat cheese, this dish not only looks stunning but also offers a medley of flavors that will delight your taste buds. Perfect as a side dish or a light main course, this salad is sure to impress at any gathering.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
pomegranate juice
1/2 cup
walnut oil or extra virgin olive oil
2 tablespoons
balsamic vinegar (optional)
2 teaspoons
garlic clove
1 (finely minced)
brown sugar
1/2 tablespoon (packed)
soft fresh goat cheese
2-4 ounces
fresh ground pepper
toasted walnuts
1/2 cup (finely chopped)
spinach or other lettuce
12 cups
fuyu persimmons
2 (peeled and cut into wedges)
pomegranate
1 (seeded)
fresh basil (optional)
Instructions
1
In a mixing bowl, whisk together the pomegranate juice, walnut oil (or olive oil), balsamic vinegar (if using), minced garlic, and brown sugar until well combined to create a dressing.
2
Prepare the salad ingredients: peel and slice the Fuyu persimmons into wedges, seed the pomegranate to gather fresh seeds, and rinse the spinach or other greens thoroughly.
3
Preheat your oven to 375°F (190°C).
4
Form the soft goat cheese into small balls of about 1/2 oz. each. Sprinkle with freshly ground pepper, then gently roll each cheese ball in the finely chopped toasted walnuts to evenly coat them. Arrange the cheese balls on a baking sheet.
5
In a large serving bowl, combine the spinach or lettuce, persimmon wedges, and fresh pomegranate seeds. For an added touch, sprinkle in some fresh basil if desired.
6
Before serving, place the baking sheet with goat cheese into the oven and warm for about 3 minutes, or until just soft and slightly warmed.
7
Toss the salad with the prepared dressing until evenly coated. Divide the salad among serving plates, carefully top each with the warm crusted goat cheese, and serve immediately. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Autumn Harvest Pomegranate & Persimmon Salad?
This is a vibrant fall salad that combines the sweetness of Fuyu persimmons, tart pomegranate seeds, toasted walnuts, and warm, walnut-crusted goat cheese over a bed of spinach or lettuce.
What kind of persimmons are best for this salad?
The recipe specifically calls for Fuyu persimmons, which should be peeled and cut into wedges.
How many persimmons do I need?
You will need 2 Fuyu persimmons for this recipe.
What ingredients are in the salad dressing?
The dressing is made from pomegranate juice, walnut oil or extra virgin olive oil, balsamic vinegar, minced garlic, and brown sugar.
Is the balsamic vinegar required for the dressing?
No, the balsamic vinegar is optional depending on your taste preference.
How do I prepare the goat cheese?
Form soft goat cheese into 1/2 oz. balls, season with pepper, and roll them in finely chopped toasted walnuts.
At what temperature should the goat cheese be warmed?
The goat cheese should be warmed in an oven preheated to 375°F (190°C).
How long should the goat cheese stay in the oven?
The cheese balls should be warmed for about 3 minutes until they are just soft.
What kind of greens can I use?
You can use 12 cups of spinach or any other lettuce of your choice.
Can I add herbs to the salad?
Yes, the recipe suggests adding fresh basil for an extra touch of flavor.
Is this recipe suitable for vegetarians?
Yes, this salad is classified as a vegetarian dish.
How much goat cheese is required?
The recipe calls for 2-4 ounces of soft fresh goat cheese.
What type of nuts are used in this recipe?
The recipe uses 1/2 cup of toasted walnuts, which are finely chopped to crust the cheese.
How many pomegranate seeds are used?
The recipe uses the seeds from one whole pomegranate.
Is there sugar in the dressing?
Yes, the dressing includes 1/2 tablespoon of packed brown sugar.
What type of oil is recommended?
You can use either walnut oil or extra virgin olive oil.
How much pomegranate juice is needed for the dressing?
The recipe requires 1/2 cup of pomegranate juice.
How much garlic is used?
The dressing uses one finely minced garlic clove.
When should I toss the salad with the dressing?
You should toss the salad with the dressing just before serving, before adding the warm goat cheese.
Is the goat cheese served cold or warm?
The goat cheese is served warm and slightly softened.
Can this be a main course?
Yes, while it works as a side dish, it is also perfect as a light main course.
How do I assemble the salad?
Combine greens, persimmons, and pomegranate seeds in a bowl, toss with dressing, and top with the warm crusted goat cheese.
What is the serving size for the goat cheese balls?
Each goat cheese ball should be approximately 1/2 oz.
How do I prepare the pomegranate?
The pomegranate should be seeded to gather all the fresh seeds for the salad.
What color is the final dish?
The salad is described as colorful and vibrant, featuring the deep reds of pomegranate and oranges of persimmon.
What season is this recipe best for?
As the name suggests, it is an autumn harvest recipe, perfect for the fall season.
Should the walnuts for the crust be toasted?
Yes, the walnuts should be toasted and finely chopped before coating the goat cheese.
What kind of pepper is used?
The recipe calls for freshly ground pepper to season the goat cheese.
Does the recipe include fiber and protein information?
The current nutritional data provided lists calories, fat, protein, and fiber as null, focusing on the ingredients and preparation instead.
What is the total ingredient count?
There are 12 ingredients listed for this recipe.