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!

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