A delicious and healthy persimmon salad tossed with avocado oil dressing for the Fall season.
2 medium, ripe persimmon cut into wedges
5 oz. package washed mixed greens
½ cup chopped walnuts
½ cup pomegranate seeds
1 cup goat cheese, crumbled
3 tbsp avocado oil
1 tbsp balsamic vinegar
¼ tsp freshly ground black pepper
¼ tsp salt
Mix avocado oil, balsamic vinegar, salt and pepper in a small bowl for the dressing.
Toss rest of the salad ingredients in a big bowl along with the dressing and serve.