American•healthy
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 time
- 10 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Combine arugula and persimmon slices on a large platter.
- 2
In a bowl combine the yogurt, honey, and mint. (The dressing may be made 1 day in advance and kept covered and chilled.)
- 3
Just before serving, drizzle with Vanilla Mint Yoghurt Dressing, and top with goat cheese, pomegranate seeds, and candied walnuts.