Spinach and persimmon salad

This spinach and persimmon salad is fresh, colorful, and perfect for autumn. Persimmons add natural sweetness, spinach brings freshness, and walnuts create crunch and richness.

It’s a beautiful seasonal salad for lunch, dinner, or a holiday table.

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Ingredients

• 4 cups fresh spinach

• 1 ripe persimmon, sliced

• ¼ cup walnuts

• 2 tablespoons pomegranate seeds

• ¼ cup goat cheese or dairy-free cheese, optional

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• Sea salt and black pepper

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Instructions

1. Add spinach to a large bowl.

2. Top with sliced persimmon, walnuts, and pomegranate seeds.

3. Mix olive oil, lemon juice, Dijon mustard, salt, and pepper.

4. Drizzle dressing over the salad.

5. Toss gently and serve.

Wellness Note

This salad is rich in color, texture, and seasonal ingredients. For a dairy-free version, skip the cheese or use a dairy-free alternative.