Persimmon and Goat Cheese Salad with a Vanilla Mint Yoghurt Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A winter salad of peppery arugula, creamy goat cheese, and sweet sliced persimmons, topped with pomegranate seeds and candied walnuts. Dressed with vanilla mint yogurt for bright, balanced flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 212mg
- Total sugar
- 43g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 854mg
- Calcium
- 325mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.