Spring Mix Greens With Persimmons, Roasted Portobello and Pomegranate- Balsamic Vinaigrette


  • 1-5 oz. pkg. EarthGreens® Spring Mix
  • 1 Pomegranate
  • 2 Persimmons
  • 2 Portobello mushrooms, washed and cleaned
  • 1 tsp. Garlic, minced
  • To taste Sea salt
  • To taste Coarsely ground pepper


  • 1 cup Pomegranate juice
  • 2 Tbsp. Balsamic vinegar
  • ¼ cup Extra virgin olive oil


In a small sauce pan, simmer pomegranate juice for 15 minutes or until juice is reduced by half. In a small bowl, whisk together 1 ½ tablespoons of the pomegranate juice, balsamic vinegar until well blended. Slowly whisk in the olive oil and season to taste. Set aside.

Slice Portobello mushrooms into 1/4" thick pieces. In a large pan, add 1 tsp. of olive oil, garlic, sea salt and pepper; sauté for 4 minutes stirring frequently. Open the pomegranate; remove the seeds and set aside. Peel the persimmons and cut each into 6 wedges: remove the seeds. In a large bowl, add EarthGreens® Spring Mix and dressing; toss to coat well.

Place the salad in the center of each plate; arrange slices of Portobello mushroom on top of salad. Add the persimmon slices around the salad and sprinkle with pomegranate seeds. Makes 4 servings

Product Used in this Recipe:

Spring Mix

A Colorful Blend of Mixed Greens

Add a little “Spring” to your step with EarthGreens® Spring Mix, a colorful blend of mixed greens packed with an exceptional flavor and full of all things good for you… Enjoy!