Persimmon and Blue Cheese Salad with Walnuts

Persimmon and Blue Cheese Salad with Walnuts
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 282.0
  • Total Fat: 20.6 g
  • Cholesterol: 12.7 mg
  • Sodium: 277.2 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 4.6 g
  • Protein: 6.4 g

View full nutritional breakdown of Persimmon and Blue Cheese Salad with Walnuts calories by ingredient


Introduction

Brighten up those dreary winter days with this colorful salad that features flavorful persimmons and tangy blue cheese. Persimmons are a great source of vitamin A, and their red pigment, lycopene, is a powerful antioxidant that helps prevent heart disease. Walnuts add a tasty crunch—not to mention heart-healthy omega-3s. Pomegranate seeds provide an antioxidant boost. Brighten up those dreary winter days with this colorful salad that features flavorful persimmons and tangy blue cheese. Persimmons are a great source of vitamin A, and their red pigment, lycopene, is a powerful antioxidant that helps prevent heart disease. Walnuts add a tasty crunch—not to mention heart-healthy omega-3s. Pomegranate seeds provide an antioxidant boost.
Number of Servings: 4

Ingredients

    Vinaigrette

    1 tablespoon balsamic vinegar
    2 tablespoons fresh lemon juice
    2 tablespoons orange juice
    1/2 teaspoon sugar
    3 tablespoons extra-virgin olive oil
    1/4 teaspoon lemon zest
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper


    Salad

    4 cups seasonal spring mix salad greens
    2 small ripe Fuyu persimmons (light orange), each cut into 6 wedges
    1/2 cup crumbled blue cheese
    1/4 cup walnuts, chopped
    1/4 cup pomegranate seeds

Tips

If Fuyu persimmons are not available to you, they can be replaced with apples, pears or plums.


Directions

1. For the dressing, combine the first 4 ingredients in a medium bowl, and mix well. Whisk in the oil slowly. Add the lemon zest, salt, and pepper; mix well.

2. Divide the greens equally onto 4 plates, and distribute equal portions of the persimmon wedges, blue cheese, walnuts, and pomegranate seeds.

3. Drizzle with the vinaigrette, and serve.


Serving Size: Makes 4 servings