Spinach and Persimmon Salad
Enjoy a combination of incredibly beautiful and fresh flavors in one bowl! Spinach and Persimmon Salad combines tender baby spinach leaves, sweet and juicy persimmon slices, crunchy nuts, plant-based cheese, and a balanced sweet and sour vinaigrette dressing. With no animal ingredients whatsoever, this dish offers a unique harmony of textures and flavors—the natural sweetness of fruit, the freshness of vegetables and the savory flavor of nuts, all while appearing vibrantly colorful So mouth-watering! Perfect as an appetizer, a healthy snack, or a special side dish!
Shared by Yira
Time
10 min
Serves
2
Difficulty
easy
🛒 Ingredients
- Two handfuls of fresh spinach leaves, washed and drained
- Two ripe persimmons (the crunchy or soft kind) cut into thin slices or fan-shaped halves
- 1/4 red onion, very thinly sliced
- 50 grams of walnuts or walnuts, lightly roasted
- 30 grams vegetable cream cheese or vegetable feta cheese, coarsely crumbled
- 2 tablespoons of extra virgin olive oil
- One tablespoon of apple cider vinegar or balsamic vinegar
- One teaspoon maple syrup or coconut sugar
- A pinch of sea salt and ground black pepper
- A little bit of lime juice (optional)
👩🍳 Instructions
- 1
Make the sauce: mix all the sauce ingredients in a small bottle, shake until combined and completely emulsified
- 2
Assemble the salad: arrange the spinach leaves in a serving bowl, arrange the persimmon slices and shallots on top beautifully.
- 3
Add toppings: sprinkle with roasted peanuts and pieces of vegetable cheese.
- 4
Serve: Drizzle with the sauce just before serving to keep the vegetables crisp and the fruit from getting mushy! Your special salad is ready to be enjoyed!