Persimmon-Spinach Salad

Photo: Randy Graham

This is a flavorful seasonal salad taking advantage of Fuyu persimmons. To keep the salad fresh, assemble just prior to serving.

¼ cup rice vinegar
2 tablespoons orange marmalade
1 teaspoon sesame oil
Salt and pepper
1 pound baby spinach leaves (rinsed and dried)
3  firm Fuyu persimmons (sliced into thin wedges)
¾ cup seasoned pecans (chopped)

In a large bowl, mix vinegar, marmalade, and sesame oil. Add salt and pepper to taste. Add spinach, persimmons, and pecans. Mix gently.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Gluten-Free, Salads, vegan and tagged , , , , , , , , . Bookmark the permalink.

3 Responses to Persimmon-Spinach Salad

  1. Yum! I’m glad to see that others like persimmons. I remember eating these as a kid.


  2. This looks truly unique and delicious 🙂


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