Persimmon Pomegranate and Spinach Salad


For the Salad

4 to 5 Oz. fresh spinach

1 large *Fuyu Persimmon chopped

Note: only use a *Fuyu Persimmon for salads.

⅓ cup pomegranate seeds
Or ⅓ cup dried cranberries

⅓ cup crumbled feta cheese

⅓ cup sliced almonds
Or 1/4 cup pepitas, pumpkin seeds

For the Dressing

2 tablespoons fresh orange juice

1½ tablespoons apple cider vinegar

1 tablespoon maple syrup

1½ teaspoons dijon mustard

¼ cup extra virgin olive oil

salt and pepper to taste


For the Salad

Toast almonds or pepitas on a rimmed baking sheet at 350 degrees for 8 to 10 minutes, or until golden brown and fragrant.

Check for doneness after 8 minutes to ensure that they don't burn, then set aside to cool.

Put spinach, persimmon, cranberries, feta cheese and almonds, or pepitas in a large bowl.

For the Dressing

Place orange juice, vinegar, maple syrup, dijon, olive oil, salt and pepper in small mason jar.

Cover with a lid and shake vigorously until combined.

Pour the dressing over the salad and toss gently.

Serve immediately. Enjoy!
Thanks for Shopping at Mar-Val Food Stores!

Return to Recipes