Spinach + persimmon salad
This vibrant salad is a delightful mix of sweet, tangy, and nutty flavors, perfect for a light lunch or a colorful addition to any meal.
Preparation Time: 15 minutes
Serves: 4
Persimmons are in season from October to February, though different varieties ripen at different times:
Fuyu: Ripens from October to December
Hachiya: Ripens from November to December
Spanish persimmon: Also known as the kaki fruit, this variety is in season from mid-October to January
Vegan option
Omit the cheese; you could choose nutritional yeast instead and use maple syrup instead of honey.
Ingredients
For the Salad:
6 cups fresh baby spinach leaves
2 ripe Fuyu persimmons, thinly sliced
¼ red onion, thinly sliced
½ cup pomegranate arils (optional, for added color and crunch)
¼ cup crumbled goat cheese or feta
¼ cup toasted pecans or walnuts
For the Dressing:
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon honey or maple syrup
½ teaspoon Dijon mustard
Salt and freshly ground black pepper to taste
Instructions
Prepare the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper. Set aside.Assemble the Salad
In a large salad bowl, add the spinach, persimmon slices, red onion, pomegranate arils (if using), and crumbled goat cheese.Toast the Nuts
Heat a dry skillet over medium heat. Add the pecans or walnuts and toast for 2-3 minutes, stirring frequently, until fragrant. Let cool slightly before adding to the salad.Dress the Salad
Drizzle the dressing over the salad just before serving. Toss gently to combine.Serve
Transfer the salad to individual plates or serve family-style. Enjoy the fresh and vibrant flavors!
Tips
Add grilled chicken or wild shrimp (mind where they are from) for a heartier meal.
Swap goat cheese for blue cheese if you prefer a bolder flavor.
This salad is a celebration of seasonal ingredients, bringing sweetness and brightness to your table!