Description
A vibrant and refreshing Greens Salad featuring wild market greens, sweet persimmon wedges, tart pomegranate seeds, crunchy candied walnuts, and creamy goat cheese, all tossed in a homemade red wine vinaigrette. Perfect as a light appetizer or side dish that balances textures and flavors beautifully.
Ingredients
Scale
Salad
- 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)
Dressing
- 6 tablespoons red wine vinegar
- ½ cup extra-virgin olive oil
- 4 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the vinaigrette: In a bowl, whisk together red wine vinegar, minced garlic, extra-virgin olive oil, salt, and freshly ground black pepper until well combined to create the red wine vinaigrette.
- Toss the greens: In a large salad bowl, add the market greens and drizzle the vinaigrette over them. Toss gently to evenly coat the greens with the dressing.
- Add fruits and nuts: Add the pomegranate seeds, persimmon wedges, and candied walnuts to the dressed greens. Toss gently again, being careful not to bruise the persimmons.
- Top with cheese: Sprinkle the crumbled goat cheese evenly over the salad, giving the salad a final gentle mix if desired.
- Serve immediately: For the best freshness and texture, serve the salad right away as a delightful starter or side dish.
Notes
- Use wild or mixed market greens for the best texture and flavor combination.
- Candied walnuts can be purchased or made at home by coating walnuts with sugar and lightly toasting them.
- If persimmons are not fully ripe and sweet, let them soften at room temperature before slicing.
- The salad is best served immediately to maintain crispness and freshness.
- Goat cheese can be substituted with feta or left out for a dairy-free option.
