Autumn Persimmon & Spinach Salad

This vibrant salad combines the sweetness of ripe persimmons with the richness of goat cheese, earthy walnuts, and crunchy pomegranate seeds. Tossed in a light dressing of extra virgin olive oil, balsamic vinegar, and a touch of honey, it's a delightful mix of flavors and textures, perfect as a refreshing appetizer or side dish.

Ingredients:

• 2 ripe persimmons, sliced
• 4 cups fresh baby spinach
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, chopped
• 1/4 cup pomegranate seeds
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the fresh baby spinach and sliced persimmons.
2. Add the crumbled goat cheese, chopped walnuts, and pomegranate seeds on top of the salad.
3. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated.
5. Serve immediately, garnished with additional pomegranate seeds and walnuts if desired.

Summary:

• Calories: 530 kcal
• Fat: 38 g
• Protein: 12 g
• Carbs: 50 g
• Potassium: 950 mg
• Magnesium: 80 mg