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.
Prep Time 15 minutes
Total Time 15 minutes
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- 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