Spinach and Persimmon Salad with Citrus Dressing
Spinach and Persimmon Salad with Citrus Dressing combines a sweet fuyu persimmon and strawberries with salty feta cheese and pistachios in a spinach salad lightly dressed with a citrus marmalade-based dressing.
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Ingredients
Dressing
- 2 tablespoons olive oil
- 2 tablespoons white vermouth vinegar*
- 1 tablespoon bitter orange marmalade*
- 1 teaspoon dijon mustard
- sea salt/fresh ground pepper
Salad
- 6 cups baby spinach
- 1 cup strawberries - stems removed and quartered
- 2 fuyu persimmons - stem removed, sliced in half top to bottom, thin sliced
- ¼ cup pistachios - coarsely chopped
- 2 ounces feta or goat cheese - crumbled
- 1.4 cup pomegranate arils
Instructions
- Combine salad dressing ingredients in a blender. Pulse until smooth and emulsified.
- In a salad bowl, combine spinach, strawberries, and persimmon slices. Sprinkle with pistachios, feta, and pomegranate arils (if using).
- Drizzle with salad dressing and toss just before serving.
Notes
For more on Persimmons...
I very lightly dress salads. If you want to serve the dressing separately, or want the salad more heavily dressed, scale up the recipe accordingly.
Nutrition
Calories: 297kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com