Spinach and persimmon salad

This spinach and persimmon salad is a vibrant mix of sweet, crisp persimmons and tender baby spinach, complemented by crunchy nuts and a bright citrus dressing. Light yet satisfying, it’s the kind of salad that feels gourmet without being complicated—perfect for fall, winter, or anytime you can find ripe persimmons.

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Ingredients (2–3 servings)

For the Salad

• 4 cups baby spinach

• 1–2 ripe persimmons (Fuyu variety works best), sliced into rounds or wedges

• ¼ cup pomegranate seeds (optional but beautiful)

• ¼ cup toasted walnuts, pecans, or almonds

• Optional add-ins:

  • Goat cheese or feta

  • Red onion, thinly sliced

  • Avocado slices

  • Pumpkin seeds

Citrus Honey Dressing

• 2 tbsp olive oil

• 1 tbsp fresh lemon or orange juice

• 1 tsp honey or maple syrup

• ½ tsp Dijon mustard

• Salt & pepper to taste

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Instructions

1. Make the Dressing

1. Whisk together olive oil, citrus juice, honey, Dijon, salt, and pepper until smooth.

2. Taste and adjust sweetness or acidity as desired.

2. Prepare the Salad

1. Rinse spinach and pat dry.

2. Slice persimmons into thin rounds or wedges.

3. Add spinach to a large bowl and gently toss with dressing.

4. Add persimmons, nuts, and optional toppings.

5. Finish with a final drizzle of dressing.

Serve immediately for the best texture.

✨ Tips for the Best Persimmon Salad

• Toast nuts in a dry pan for 3–4 minutes to enhance flavor.

• Add quinoa or farro to make it a hearty lunch.

• Top with fresh mint for a refreshing twist.