Persimmon and Blue Cheese Salad with Walnuts

Persimmon and Blue Cheese Salad with Walnuts
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
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
Submitted by:

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

Rate This Recipe