This winter greens salad is filled with persimmons which are rich in vitamins A and C as well as manganese, and pomegranates which are a great source of antioxidant and anti-inflammatory compounds.
Toss in a salad or toast a piece of sourdough bread and top with hummus and the winter greens for a fresh veggie tartine.
4 cups mixed winter greens (such as arugula, spinach, and kale)
2 persimmons, thinly sliced
1/2 cup pomegranate seeds
1/4 cup toasted almonds
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt and pepper, to taste
Wash and dry the winter greens, then place them in a large mixing bowl.
Thinly slice the persimmons and add them to the mixing bowl.
Add the pomegranate seeds and toasted almonds to the mixing bowl.
In a small bowl, whisk together the olive oil and apple cider vinegar, then season with salt and pepper.
Pour the dressing over the salad and toss to combine.
Serve the salad immediately, garnished with additional pomegranate seeds and almonds if desired.