Persimmon and Pomegranate Salad
Cook time
Total time
  • 1 bag baby greens of any kind
  • 2 ripe Fuyu persimmons (deep orange in color, but still pretty firm)
  • Seeds from half a pomegranate
  • Candied pecans or walnuts
  • 2 oz soft goat cheese
  • Balsamic Vinaigrette
  1. Arrange greens on a large platter. Remove stem and slice persimmons into thin wedges. Arrange persimmon slices and nuts over the greens, then crumble the goat cheese and sprinkle on the pomegranate seeds. Drizzle whole salad with vinaigrette and serve.
Recipe by Eating Made Easy at