Beet and Persimmon Salad with Goat Cheese

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses, Sides
Beet and Persimmon Salad with Goat Cheese

Blend the earthy sweetness of beets with the unique, honey-like flavor of persimmons. This Beet and Persimmon Salad with Goat Cheese recipe is a celebration of contrasting textures and flavors that dance harmoniously on the palate. Perfect for those seeking to add a splash of color and a burst of nutrition to their table, this salad is not just a dish but a vibrant experience.

The lush, creamy tang of goat cheese complements the natural sweetness of the fruits, while a sprinkle of nuts adds a delightful crunch, bringing depth and complexity to every bite. Whether you’re looking to impress guests at a dinner party or simply treat yourself to a gourmet salad at home, this recipe promises a refreshingly delightful experience that marries the best of seasonal produce.

So, let’s dive into the art of creating a salad that stands out not just for its striking visual appeal but for its exquisite fusion of flavors, making every forkful a testament to the beauty of combining simple, fresh ingredients.

Nutritious Beet and Persimmon Salad with Goat Cheese Recipe

Dive into celebration of flavors and textures with our Beet and Persimmon Salad with Goat Cheese. Perfectly portioned for four servings, this salad isn’t just a delight to the senses—it’s a nutritional powerhouse too. Each serving comes in at just 305 calories, making it an excellent choice for those on the Nutrisystem plan. In fact, it counts as one SmartCarb, two PowerFuels, one Extra and two Vegetables on Nutrisystem.

Homemade Vinaigrette for a Healthy Salad Dressing

The magic begins with the vinaigrette, a simple yet robust dressing that brings the salad to life. Combine olive oil, honey and apple cider vinegar. A dash of black pepper adds the perfect amount of zing to this sweet and tangy mixture. This vinaigrette not only dresses the salad but also marries the diverse flavors of the ingredients.

Building Your Beet and Persimmon Salad Base

For the salad base, we start with mixed salad greens. Whether you prefer the crispness of lettuce, the boldness of kale, the slight bitterness of radicchio, the smoothness of spinach, or the peppery bite of arugula, the choice is yours to make a personalized green canvas.

Onto this verdant bed, lay slices and quarters of ripe persimmons and beautifully roasted and peeled beets, introducing a sweet and earthy contrast. A sprinkle of crushed walnuts adds a crunchy texture and a nutty flavor that complements the fruits and vegetables.

Citrus and Cheese: The Perfect Salad Toppings

Adding a citrusy spark, segmented tangerines offer a juicy burst that brightens the overall dish. The salad is crowned with crumbled goat cheese, whose creamy tanginess ties all the elements together with a luxurious finish.

Easy Steps to Assemble Your Salad

To assemble, whisk together the ingredients for the vinaigrette and set it aside. Toss the salad greens in a large bowl with half of the vinaigrette, ensuring every leaf is lightly coated. Arrange the persimmons, beets, walnuts, tangerines and goat cheese over the greens, creating a mosaic of colors and textures.

Finally, drizzle the remaining vinaigrette over the top just before serving, to ensure every bite is infused with its delightful dressing. This Beet and Persimmon Salad with Goat Cheese is a testament to the joy of combining simple, fresh ingredients into a dish that’s as nutritious as it is delicious.

Customize Your Salad for Unique Twists

One of the joys of this Beet and Persimmon Salad with Goat Cheese is its versatility. Whether you’re serving it as a side dish or making it the star of your meal, there are numerous ways to customize the salad to suit your taste or dietary needs. Here are a few suggestions to inspire you:

Try Different Greens

While the recipe suggests a mix of salad greens like lettuce, kale, radicchio, spinach or arugula, don’t hesitate to experiment with other varieties. Microgreens, Swiss chard or even a base of finely sliced Brussels sprouts can offer a fresh take on texture and taste.

Swap Out the Fruits

Persimmons and tangerines are wonderful for their sweet and tangy balance, but the salad can adapt to the seasons or your pantry. Sliced apples or pears can substitute for persimmons in the cooler months, while berries or mango can offer a summer twist.

Choose Your Nuts

Walnuts provide a lovely crunch and nutty flavor, but they’re not the only option. Pecans, almonds or toasted pine nuts can also complement the salad’s flavors. For a nut-free version, consider roasted pumpkin seeds or sunflower seeds as an alternative.

Vary the Cheese

Goat cheese is prized for its creamy texture and tangy taste, but other cheeses can also elevate the salad. Feta cheese, with its crumbly texture and salty flavor, or shaved Parmesan, offering a more subtle nuttiness, are excellent choices.

Add Protein

For a more substantial meal, consider adding grilled chicken, slices of steak or shrimp. For a vegetarian boost of protein, chickpeas or slices of grilled tofu can make the salad even more satisfying.

Experiment with Dressings

While the honey and apple cider vinaigrette is a perfect match for the salad’s flavors, don’t shy away from experimenting with other dressings. A balsamic glaze or a lemon tahini dressing can offer a new dimension of flavor. Adjusting the dressing to match the salad’s components can lead to delightful new combinations.

This Beet and Persimmon Salad with Goat Cheese is a template for your creativity. By customizing the ingredients and dressings, you can enjoy a new salad experience every time, tailored exactly to your preferences or dietary needs. Refer to the Nutrisystem Grocery Guide for more information on counting ingredient swaps and add-ins.

Servings: 4

Calories per Serving: 305

On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels, 1 Extra and 2 Vegetables


  • Vinaigrette
  • 2 Tbsp. olive oil
  • 1 Tbsp. honey
  • 1 tsp. apple cider vinegar
  • Black pepper, to taste
  • Salad
  • 4 cups salad greens (e.g., lettuce, kale, radicchio, spinach, arugula, etc.)
  • 2 persimmons, sliced and quartered
  • 2 roasted and peeled beets, sliced
  • ¼ cup crushed walnuts
  • 2 tangerines, segmented
  • 3 oz. goat cheese crumbles


  1. Whisk together the vinaigrette ingredients. Set aside.
  2. Place salad greens in a large bowl and toss with half of the vinaigrette.
  3. Arrange persimmons, beets, walnuts, tangerines and goat cheese overtop of the salad greens.
  4. Pour the remaining vinaigrette over the salad before serving.
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