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.

Note:

  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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About Pure Vegetarian Bites

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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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