On those beautifully sunny winter days when it’s almost temperate outside, I long for the colorful, juicy produce of summer. In those moments, I often forget about the vibrant fruit available to spruce up winter salads, and I suspect others are guilty of making this same mistake.
Tart pomegranate seeds and sweet pears bring some crunch to this salad, while the pulpy sweetness of persimmons is balanced by peppery arugula the creamy saltiness of goat cheese. Tossed with a sweet, slightly tangy and herby Orange-Thyme Vinaigrette, this salad showcases the best flavors and colors that winter has to offer and gives summer salads a run for their money.
Pomegranate, Persimmon, Pear and Goat Cheese Salad
4 c. arugula and baby spinach
1/2 c. pomegranate seeds (about 1/2 of one pomegranate)
1 pear, chopped (I used a comte pear)
1 ripe hachiya persimmon, chopped
3 to 4 oz. goat cheese, crumbled
1/4 to 1/2 c. Orange-Thyme Vinaigrette (recipe below)
Toss together all ingredients except goat cheese until coated in vinaigrette, and keep chilled in refrigerator until ready to serve. Sprinkle with goat cheese before serving. Serve at room temperature.
Makes 1/2 cup
1/4 c. olive oil
zest of one orange
1/4 c. orange juice (about one orange, squeezed)
1 tsp. fresh thyme leaves, chopped
2 Tbsp. white wine vinegar
1 tsp. Dijon mustard
salt and pepper to taste
Whisk all ingredients together until well blended. Season to taste with salt and pepper.