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Fall Farmers Market Salad from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 10 votes

Fall Farmers Market Salad

The perfect quick and easy Fall Farmers Market Salad that goes well with just about any main course this time of the year!
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Salad
Cuisine: American
Servings: 8 people
Author: Gaby Dalkin

Ingredients

  • ½ cup candied walnuts
  • 8 cups market greens wild kale, wild arugula, etc
  • 1 cup pomegranate seeds
  • 2 persimmons sliced into wedges
  • Goat cheese

For the red wine vinaigrette:

  • 3 tablespoons red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 2 cloves garlic minced
  • Salt and freshly ground pepper to taste

Instructions

  • To make the vinaigrette, in a small bowl, whisk together the vinegar, garlic, salt and pepper. Add the olive oil in a thin stream, whisking constantly until well blended.
  • Put the greens in a large serving bowl, drizzle with the vinaigrette and toss to coat evenly. Top with the persimmons, pomegranate seeds, nuts and goat cheese, and toss well. Serve immediately.

Notes

If you don't have time to break down pomegranates, look for cups of the arils ready to go. You can also use dried cranberries.

Nutrition

Calories: 176kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 43mg | Potassium: 253mg | Fiber: 1g | Sugar: 5g | Vitamin A: 454IU | Vitamin C: 39mg | Calcium: 25mg | Iron: 2mg