Persimmon and Spinach Salad

SERVING SIZE:

Makes 1 cup

FOR THE SALAD:

• 4-5 ounces baby spinach

• 1 large persimmon, cut into ½” chunks

• ⅓ cup dried cranberries

• ⅓ cup crumbled goat cheese (you can substitute with feta)

• ⅓ cup toasted pecan pieces

FOR THE VINAIGRETTE:

• 2 tablespoons fresh orange juice

• 1½ tablespoons apple cider vinegar

• 1 tablespoon maple syrup

• 1½ teaspoons dijon mustard

• 1 teaspoon fresh lemon juice

• ¼ cup extra virgin olive oil

• salt and pepper, to taste

DIRECTIONS:

1. Place the spinach, persimmon, cranberries, goat cheese and pecans in a large bowl.

2. Place orange juice, vinegar, maple syrup, dijon, lemon juice, olive oil, salt and pepper in small mason jar.  Cover with a lid and shake vigorously until combined.

3. Pour the dressing over the salad and toss gently. Serve immediately and enjoy!