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Spinach Salad with Persimmons, Pomegranate Seeds, and Candied Pecans
5 from 3 votes

Spinach Salad with Persimmons, Pomegranate Seeds, and Candied Pecans

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

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

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

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