Festive Persimmon Salad with Maple Vinaigrette Dressing

Name: Festive Persimmon Salad with Maple Vinaigrette Dressing
Total time: 15 min
Ingredients: 5 oz Mixed greens; 4 Persimmon; 1 cup Pomegranate; 1 cup Goat cheese; ⅓ cups Pumpkin seed; ¼ cups Extra virgin olive oil; 2 tbsp Apple cider vinegar; 1 tbsp Maple syrup; 2 tsp Dijon mustard; 1 Garlic; ¼ tsp Salt; 0.13 tsp Black pepper, ground

By Natasha's Kitchen · 15 min

Ingredients

Mixed greens5 oz
Persimmon4
Pomegranate1 cup
Goat cheese1 cup
Pumpkin seed⅓ cups
Extra virgin olive oil¼ cups
Apple cider vinegar2 tbsp
Maple syrup1 tbsp
Dijon mustard2 tsp
Garlic1
Salt¼ tsp
Black pepper · ground0.13 tsp

Instructions

Toast the pumpkin seeds in a dry skillet over medium heat, tossing until golden and fragrant, about 3-4 minutes. Take them off the heat and let them cool.
Combine the dressing ingredients in a measuring cup or jar, then whisk or shake well until blended. Let it stand while you prepare the salad.
Arrange the mixed greens in a large serving bowl, then top with the persimmon, pomegranate seeds, goat cheese and cooled pumpkin seeds.
Just before serving, shake the dressing again if it has separated and drizzle it over the salad, using as much as you like.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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