Spinach Salad with Persimmons, Pomegranate Seeds, and Candied Pecans
User Reviews
5
3 reviews
Excellent
Spinach Salad with Persimmons, Pomegranate Seeds, and Candied Pecans
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- vinaigrette Click link up above for the recipe, Fran's brand
- 4 cups baby spinach
- ¼ small onion Soak slices in ice water for a few minutes if they are too strong in flavor, red, sliced
- 1 persimmon peeled and sliced
- 2 tbsp pomegranate seeds
- 2 tbsp pecans candied
- goat cheese crumbled, to taste
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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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