Pomegranate Persimmon Salad With Warm Goat Cheese

Total Time
25mins
Prep 25 mins
Cook 0 mins

Very tasty! Worth the work of getting the pomegranate seeds out. You can use fuyu persimmons crunchy or soft, we prefer them at least a little soft.

Ingredients Nutrition

Directions

  1. Whisk together dressing ingredients.
  2. After salad ingredients are prepped, preheat oven to 375 degrees F.
  3. Form goat cheese into 1/2 oz. balls, top with freshly ground pepper, and roll in walnuts to coat. Place on a baking sheet.
  4. Assemble salad with greens, persimmons, pomegranate seeds, and basil.
  5. Just before serving, warm the goat cheese in the oven for about 3 minutes.
  6. Toss salad with dressing. Plate, carefully top with warm goat cheese, and enjoy!
Most Helpful

5 5

I absolutely love this and I made it for a dinner party with my friends and got the most RAVE reviews! It was the hit of the weekend and I had to make everyone copies of the recipe to take home. I would give this 10 stars!!!!

5 5

Really delicious, really pretty and complimented by grilled beef tenderloin perfectly. Very impressive in taste and presentation!

5 5

You're very right Maito, its worth the trouble to seed the pomegranate! This salad has become my new favorite for fall, the warm goat cheese was perfect! I loved how the garlic balanced the sweetness of the pom seeds and persimmons. I also used fresh basil which I think it a must for the salad. Perfect, perfect, wouldn't change a thing! Will make again!

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