Persimmon Salad with Maple Vinaigrette

Discover Persimmon Salad with Maple Vinaigrette. Review the available recipe details and open the credited original source for the complete preparation method.

• 5 oz mixed greens ↔ Replace
• 4 fuyu persimmon (sliced (NOT hachiya persimmon)) ↔ Replace
• 1 cup pomegranate seeds (seeded from 1 Pomegranate) ↔ Replace
• 1 cup goat cheese (crumbled (4oz)) ↔ Replace
• 1/3 cup pumpkin seeds (Pepitas, toasted, or pine nuts (or sub 1/2 cup coarsely chopped pecans or walnuts)) ↔ Replace
• 1/4 cup extra virgin olive oil ↔ Replace
• 2 Tbsp apple cider vinegar ↔ Replace
• 1 Tbsp real maple syrup ↔ Replace
• 2 tsp Dijon mustard ↔ Replace
• 1 small garlic clove (pressed or grated) ↔ Replace
• 1/4 tsp fine sea salt ↔ Replace
• 1/8 tsp freshly ground black pepper ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.