Prep Time: 10 minutes
Yields: 12 - 14 servings
A festive and nutritious salad!
- 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)
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