• The Feeder

Spinach & Persimmon Salad

by Paige Okun


The balance of sweet-tart flavours makes this salad delicious for a light lunch. Spinach, feta cheese, and pumpkin seeds make it rich in calcium. Delicious and nutritious—that’s a winning a combo!

Serves 2

Mustard Vinaigrette


Whisk together:

2 tablespoons Dijon mustard

1 tablespoon good quality red wine vinegar

1/2 small garlic clove, finely grated OR 1 roasted garlic clove, smashed

1/4 cup extra virgin olive oil

Salt & Pepper to taste

Salad

5 oz. baby spinach

1 Fuyu persimmon, cut in half, then thinly sliced into half-moon shapes

1 apple, cut in half, then thinly sliced into half-moon shapes

1/4 cup crumbled feta cheese

1-2 tablespoons pepitas (pumpkin seeds) or almonds, toasted

2 tablespoons pomegranate arils

To Make

Dress the spinach with the mustard vinaigrette to taste. Top with persimmon, apple, cheese, pepitas or almonds and pomegranate. Enjoy!

p.s. Please don't judge the dish by the photo...we were so excited to eat it, that the photo was an afterthought! Trust us, you will love it.

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