snack
Persimmon and Goat Cheese Salad with a Vanilla Mint Yoghurt Dressing
This winter salad is a great side dish to ring in the New Year or to celebrate Día de Los Reyes (Three Kings Day). This colorful salad is made with sliced persimmons on a bed of arugula salad. Drizzled with a vanilla mint yoghurt and sprinkled with pomegranate seeds and candied walnuts. The vanilla mint yoghurt adds bright flavor to balance the rich goat cheese and candied walnuts.
Prep 10m
Total 10m
Yield 2 servings
Source: muybuenoblog.com
Ingredients
- 5 ounces baby arugula
- 1/2 cup crumbled goat cheese
- 2 firm Fuyu persimmons (peeled, and sliced)
- 1/2 cup pomegranate seeds
- 2 tablespoons candied walnuts
- 1 cup Mountain High vanilla yoghurt
- 2 teaspoons honey
- 2 tablespoons thinly sliced fresh mint leaves
Instructions
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Combine arugula and persimmon slices on a large platter.
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In a bowl combine the yogurt, honey, and mint. (The dressing may be made 1 day in advance and kept covered and chilled.)
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Just before serving, drizzle with Vanilla Mint Yoghurt Dressing, and top with goat cheese, pomegranate seeds, and candied walnuts.
Nutrition (per serving)
380.82 kcal Calories
29.01 g Carbs
18.73 g Protein
22.31 g Fat
Nutritional values are estimates from the original source.