This vegan spinach soup recipe only takes 45 minutes to make of which the majority is waiting for the ingredients to cook.
Spinach And Persimmon Salad With Goat Cheese And Pomegranate
This vegan japanese spinach salad is a fresh and quick substitute for an asian seaweed salad with similar umami flavors of soy and sesame.
Recipe Summary 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.Ingredients | Vegan Spinach Salad Recipes
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
Directions
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.
Info | Vegan Spinach Salad Recipes
prep:
20 mins
total:
20 mins
Servings:
2
Yield:
2 servings
TAG : Spinach And Persimmon Salad With Goat Cheese And Pomegranate
Salad, Green Salad Recipes, Spinach Salad Recipes,
