Beet and Persimmon Salad | The Leaf
Brighten your table with our Beet and Persimmon Salad! Sweet, tangy and packed with nutrition, it’s the perfect mix of flavor and health.
Ingredients
- Vinaigrette
- 2 Tbsp. olive oil
- 1 Tbsp. honey
- 1 tsp. apple cider vinegar
- Black pepper, to taste
- Salad
- 4 cups salad greens (e.g., lettuce, kale, radicchio, spinach, arugula, etc.)
- 2 persimmons, sliced and quartered
- 2 roasted and peeled beets, sliced
- ¼ cup crushed walnuts
- 2 tangerines, segmented
- 3 oz. goat cheese crumbles
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