Spinach and persimmon salad

This vibrant Spinach and Persimmon Salad brings together the earthy freshness of greens with the sweet, crisp flavor of ripe persimmons. Topped with nuts, cheese, and a tangy dressing, it's a perfect balance of taste and texture.

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Ingredients (Serves 2–4)

• 4 cups fresh baby spinach (washed and dried)

• 2 ripe Fuyu persimmons (sliced thin or into wedges)

• 1/4 cup pomegranate seeds (optional for extra crunch & color)

• 1/4 cup crumbled feta or goat cheese (optional)

• 1/4 cup toasted walnuts or pecans

• 1 small red onion (thinly sliced)

For the Dressing

• 2 tablespoons extra virgin olive oil

• 1 tablespoon apple cider vinegar or balsamic vinegar

• 1 teaspoon honey or maple syrup

• 1/2 teaspoon Dijon mustard (optional for a bit of tang)

• Salt and black pepper to taste

Instructions

1. Prepare the dressing: In a small bowl, whisk together olive oil, vinegar, honey/maple syrup, mustard, salt, and pepper.

2. Assemble the salad: In a large bowl or serving platter, layer the spinach, persimmon slices, red onion, nuts, and cheese (if using).

3. Add dressing: Drizzle the dressing over the salad just before serving and toss gently to combine.

4. Garnish: Sprinkle with pomegranate seeds for extra flavor and visual appeal.

🌿 Tips:

• Use Fuyu persimmons (the firm, squat kind) — they’re sweet and crisp when raw.

• Add grilled chicken or quinoa for a heartier meal.

• For a vegan version, skip the cheese or use a dairy-free alternative.

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