Greens Salad with Persimmons & Candied Walnuts
Bright, bold, and full of seasonal charm, this salad layers sweet persimmons, tangy goat cheese, and crunchy candied walnuts over a bed of wild greens. Topped with a garlicky red wine vinaigrette, it’s a showstopper for any table—fresh, festive, and seriously flavorful.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 8 1x
Ingredients
1 cup candied walnuts
16 cups market greens (wild kale, wild arugula, etc.)
2 cups pomegranate seeds
4 persimmons, sliced into wedges
½ cup crumbled goat cheese (or more to taste)
For the Red Wine Vinaigrette:
6 tablespoons red wine vinegar
½ cup extra-virgin olive oil
4 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Instructions
In a large bowl, toss the market greens with the red wine vinaigrette.
Add pomegranate seeds, persimmon wedges, and candied walnuts.
Gently mix, then top with crumbled goat cheese.
Serve immediately for peak freshness.
Nutrition
- Calories: 320
- Fat: 24g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g