Spinach Salad with Persimmons, Pomegranate Seeds, and Candied Pecans

Name: Spinach Salad with Persimmons, Pomegranate Seeds, and Candied Pecans
Prep time: 10 min
Total time: 10 min
Yield: 4 serving
Ingredients: Fran's Vinaigrette; 4 cups baby spinach; ¼ small red onion, sliced; 1 persimmon, peeled & sliced; 2 tbsp pomegranate seeds; 2 tbsp candied pecans; Goat cheese crumbles, to taste

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
4
Course
Salad
Cuisine
American

Spinach Salad with Persimmons, Pomegranate Seeds, and Candied Pecans

Kian Meyer

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

Fran's Vinaigrette *Click link up above for the recipe
4 cups baby spinach
¼ small red onion, sliced *Soak slices in ice water for a few minutes if they are too strong in flavor.
1 persimmon, peeled & sliced
2 tbsp pomegranate seeds
2 tbsp candied pecans
Goat cheese crumbles, to taste

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Instructions

Make the simple vinaigrette–click here for the recipe.
Place the spinach and onion in a large serving bowl. Drizzle with the vinaigrette to taste; toss to coat evenly.
Top the salad with sliced persimmons, pomegranate seeds, candied pecans, and goat cheese crumbles.
Serve immediately with extra vinaigrette on the side. Enjoy.