Spinach and persimmon salad
Spinach is a nutrient powerhouse, offering a wide range of health benefits. It’s packed with vitamins A, C, and K, as well as iron, folate, and magnesium, which support immune function, bone health, and energy production. The high antioxidant content, including lutein and beta-carotene, helps protect the eyes and reduce inflammation.
Salad Ingredients
4 cups baby spinach
1 persimmon, thinly sliced
Arils from 1/2 pomegranate
1/2 cup crumbled goat cheese or feta
1/2 cup toasted walnuts
Dressing
2 tablespoons extra virgin olive oil
1 tablespoon orange juice
½ tablespoon white wine vinegar
2 tsp maple syrup
½ teaspoon Dijon mustard
salt and freshly ground pepper to taste
To a large bowl, add oil, orange juice, vinegar, Dijon, maple syrup, salt and pepper. Whisk to combine.
Toss Salad: To the dressing, add spinach, persimmon, pomegranate and toasted walnuts. Season with salt and pepper, then toss to combine. Top with crumbled goat cheese or feta.
