Spinach and Persimmon Salad with Pomegranate and Walnuts

Spinach, persimmons, pomegranate seeds, and walnuts combine to form a beautiful, flavorful salad. Be sure to use the firmer Fuyu persimmons for this recipe.
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 288kcal
Author Amy Katz


  • 3 Tbsp olive oil
  • 1 1/2 Tbsp lime juice
  • 1/2 tsp pure maple syrup
  • 1 tsp ground cumin
  • 1/8 tsp chili powder
  • 1 pinch salt
  • 4 cups baby spinach washed and dried
  • 4 Fuyu persimmons tough green calyxes removed, sliced in wedges
  • 1/2 cup pomegranate seeds
  • 1/4 cup walnut halves or pieces


  • 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!


Calories: 288kcal | Carbohydrates: 38g | Protein: 3g | Fat: 16g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 527mg | Fiber: 8g | Sugar: 24g | Vitamin A: 5570IU | Vitamin C: 24.8mg | Calcium: 55mg | Iron: 1.7mg