Combine complementary colors and textures to make this beautiful and delicious Spinach and Persimmon Salad!
People always tell me that they see persimmons in supermarkets and their local farmers markets but don’t know what to do with them. There are plenty of dessert recipes out there, but I prefer to eat them in a salad.
This salad combines some of my favorite seasonal flavors and would be a welcome addition to any holiday table. Fuyu persimmons are the firmer variety, and are loaded with vitamin C, which helps with the absorption of the iron from the spinach. No wonder they taste so good together!
Try Spinach and Persimmon Salad and judge for yourself!
Spinach and Persimmon Salad with Pomegranate and Walnuts
- Combine the oil, lime juice, maple syrup, cumin, chili powder, and salt in a small bottle or jar and shake well.
- On each of four salad plates or small bowls, place 1 cup of the spinach leaves and top with equal portions of the persimmon wedges, pomegranate seeds and walnuts.
- Drizzle dressing over each salad and serve immediately. Enjoy!
Looking for more seasonal salads? You may enjoy Pomegranate and Apple Kale Salad.
Or try Mexican Christmas Eve Salad.
What’s your favorite way to eat persimmons? Please let me know in the comments!
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