Persimmons Spinach Salad

Thanksgiving is just around the corner and this Persimmon and spinach salad is a fresh and easy enough for holiday family dinners.

The balance of flavors is just great and the salad was very pretty. Your guests will devour it and wish for more.IMG_6326-1 bm name IMG_6336-1 bm

Salad Ingredients:

  • Fuyu persimmons, firm, ripe and sliced
  • Spinach / Fresh arugula/ Luttuce – whatever salad leaves you like
  • Walnuts – chopped
  • Pomegranate seeds

Dressing ingredients:

  • ¼ cup Olive oil
  • 1/8 tsp orange concentrate (I used Kirkland brand)
  • ¼ – ½ tsp Honey (depends on Persimmons sweetness)
  • Salt and pepper to taste

IMG_6347-1 bm recipe-1Directions:

  1. In a large bowl, mix olive oil, orange concentrate, honey. Add salt and pepper to taste.
  2. I didn’t try tossing this salad in a big bowl, each plate was composed individually. Assemble the salad according to how much you want. A handful of season salad leaves, a few persimmons slices, garnish with chopped walnuts and pomegranate seeds. Pour dressing over the salad and enjoy.


  1. Use Fuyu persimmons. They are the squat, donut looking ones. They are sweet then other oblong (Hachiya) persimmons.
  2. You can add feta or goat cheese if you like.

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PicMonkey Collage-1

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This entry was posted in Fruits, Kids Friendly Recipe, Main Course, Others, Salad, Spinach / Palak, Starter and Snacks, Vegetables and tagged , , , . Bookmark the permalink.

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