Persimmon and Pomegranate Salad
- 1 bag Baby Greens
- 2 whole Fuyu Persimmons
- ½ cup Pomegranate Seeds, Remove seeds from pomegranate
- ¼ cup Candied Walnuts or Pecans
- 2 ounces Soft Goat Cheese
- ¼ cup Balsamic Vinaigrette
- Spread baby greens in an even layer over a large platter. Remove the stem, slice the persimmons, then lay the slices atop the greens on the platter.
- Sprinkle the candied nuts and pomegranate seeds over the salad
- Crumble goat cheese over salad
- Drizzle salad with Balsamic Vinaigrette
Recipe by Eating Made Easy at https://eating-made-easy.com/pomegranate-bbq-chicken-with-roasted-potatoes-and-pearl-onions/
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