Autumn Salad w/Persimmon, Pear, Pomegranate, & Walnut~Encrusted Goat Cheese

Using just a few fall fruits, this simple salad brings colorful zazz to any meal.  A handful of greens, a pear, one persimmon, and little sprinkle of pomegranate seeds transport Autumn right to your table.  Just for a little extra something, I crust little goat cheese balls with a walnut and herb crumble… easy, but a special twist for those dairy-lovers out there.  Use any dressing you’d like, or try out this light citrus Dijon balsamic.  That’s what I love about salads… no rules, just whatever deliciousness you like.

serves 4

INGREDIENTS

for walnut-encrusted goat cheese…

4 oz goat cheese

1/2 cup walnuts

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dried thyme

1/4 tsp salt

1/8 tsp black pepper

 

for salad…

2-3 cups fresh spinach, kale, or other greens

1 Fuyu persimmon

1 pomegranate

1 pear (any variety)

 

for dressing…

1 tbsp avocado or olive oil

2 tbsp juice from an orange or mandarin

1 tbsp balsamic vinegar

1/2 tsp Dijon mustard

1/4 tsp salt

1/8 tsp black pepper

DIRECTIONS

To make the walnut encrusted goat cheese balls…

Lightly toast walnuts (dry in a pan over medium heat, or in oven at 400 degrees)

Add the toasted walnuts and seasonings to a small food processor

Blend until ground

Adjust seasonings if desired

Using the palms of your hands, roll the goat cheese into little balls…

The size doesn’t matter, though I tend to like them on the smallish size

Roll the goat cheese balls in the walnut mixture

Lightly press down as you roll to get them smothered well

 Continue until all cheese is rolled up and smothered

To prep the salad…

Persimmon can be cut in a variety ways

Some like wedges, some like squares

I like slices… ’cause that little star on the inside is just so darn pretty

(I leave the peel on- remove if you’d like)

There are many tricks to remove seeds from pomegranates

I usually roll it around with my hands to loosen the seeds up frist…

Then I slice the top off and scoop or squeeze seeds out as I want

(This method is great is you’re not going to sue them all…

the remaining ‘leftover’ seeds stay nicely tucked away until they’re ready to be nibbled later 😉

Slice pear, grab your greens, and you’re ready to assemble!

Quickly whip up the dressing…

Add all dressing ingredients to a small food processor (or use a bowl and whisk)

Blend or stir well

Taste and adjust seasonings as desired

Drizzle dressing over the top and enjoy!!

(That lasagna down there will be posted next!)