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Spinach and persimmon salad

Prep Time: 10 minutes

Yields: 12 - 14 servings

Description Edit

A festive and nutritious salad!

Ingredients Edit

  • 1/4 cup vinegar
  • 2 tbsp. apricot jam
  • 1 tsp. toasted sesame oil
  • 1 teaspoon salt and pepper
  • 5 quarts baby spinach leaves (1 1/4 lb.), rinsed and crisped
  • 3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges
  • 3/4 cup glazed pecans
  • Pomegranate seeds or goat cheese (optional)

Directions Edit

In a large bowl, mix vinegar, jam, and sesame oil. Add salt and pepper to taste. Add spinach, persimmons, and pecans. Mix gently to coat with dressing.

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