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

November 24, 2015 by Natalie

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.

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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

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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)

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Add the toasted walnuts and seasonings to a small food processor

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Blend until ground

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Adjust seasonings if desired

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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

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Roll the goat cheese balls in the walnut mixture

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Lightly press down as you roll to get them smothered well

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 Continue until all cheese is rolled up and smothered

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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)

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There are many tricks to remove seeds from pomegranates

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

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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 😉

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

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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

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Drizzle dressing over the top and enjoy!!

(That lasagna down there will be posted next!)

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Filed Under: Fall & Winter, Gluten Free, Paleo & Primal, Recipes + More, Salads, Sides & Small Plates, Vegetarian

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