Slice persimmons into quarter-rounds and place into a bowl with chopped spinach. Add the pomegranate seeds, goat cheese, and sliced almonds. In a separate container, whisk together olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper. Pour the dressing over the salad, toss gently, and serve.
Nutrition
Total Fat 24g 31%, Saturated Fat 8g 40%, Cholesterol 22mg 7%, Sodium 295mg 13%, Total Carbohydrate 12g 4%, Dietary Fiber 2g 6%, Total Sugars 4g, Protein 9g, Vitamin C 29mg 145%, Calcium 147mg 11%, Iron 2mg 12%, Potassium 443mg 9%
