Autumn Salad

by Carrie on November 19, 2011

in Main Dish,Salads,Vegetarian

Autumn Salad

I’m currently going through an audiobook listening craze and lately have been listening to books like The Omnivores Dilemma and Animal, Vegetable, Miracle and in listening to these I’ve been inspired to eat more fruits and vegetables than ever before. To expose myself to more tasty, local produce I’m subscribing to a service that delivers locally grown organic produce to my house once a week. Here’s a salad I put together with items from this week’s box of fresh, autumn produce and a few additional things from my fridge.

Autumn Salad

serves 1


  • 1 cup lettuce
  • 1 tablespoon balsamic vinaigrette
  • 1 persimmon
  • 1 tablespoon pomegranate seeds
  • 1 teaspoon pumpkin seeds (such as Bob’s Red Mill)
  • 1 tablespoon goat cheese


  1. Toss lettuce with balsamic vinaigrette.
  2. Peel and thinly slice persimmon and add to salad.
  3. Top salad with pomegranate seeds, pumpkin seeds, and crumbled goat cheese.

Disclosure: Bob’s Red Mill provide generous samples to Nancy and Carrie at their request. This post also contains Amazon affiliate links.

{ 1 comment… read it below or add one }

1 Virginia Kahler-Anderson, aka HomeRearedChef November 19, 2011 at 11:28 am

As a child I NEVER cared for vegetables, and even fruit. But in the last few years I have begun to eat all fruit and vegetables. And this past year, I have begun to absolutely LOVE my fruit and vegetables. I, too, have begun a salad kick, adding all kinds of fruit and raw vegetables. Your recipe here sounds mighty wunderbar! And I just happen to have some ripe persimmons sitting on my counter, so, with your permission, I will make your salad for dinner tonight, but will add creamy brie (I happen to have a fresh wedge in the fridge).

Thank you for the fresh inspiration!


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