Persimmon and Spinach Salad

• Vegetarian
• Gluten free

• Produce

  • 4 oz Baby spinach
  • 1/3 cup Cranberries, dried
  • 1 Fuyu persimmon, cut into 1/2" chunks, large

• Condiments

  • 1 1/2 tsp Dijon mustard
  • 1 tsp Lemon juice, fresh
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 1/2 tbsp Apple cider vinegar
  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/3 cup Pecan pieces, toasted

• Drinks

  • 2 tbsp Orange juice, fresh

• Dairy

  • 1/3 cup Goat cheese

Found on flavorthemoments.com

Description

Ingredients

• 4-5 ounces baby spinach
• 1 large Fuyu persimmon, cut into ½ chunks
• ⅓ cup dried cranberries
• ⅓ cup crumbled goat cheese (you can substitute with feta)
• ⅓ cup toasted pecan pieces
• 2 tablespoons fresh orange juice
• 1½ tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1½ teaspoons dijon mustard
• 1 teaspoon fresh lemon juice
• ¼ cup extra virgin olive oil
• salt and pepper, to taste

Directions

• Place the spinach, persimmon, cranberries, and goat cheese in a large bowl.
• Combine orange juice, vinegar, maple syrup, dijon, and lemon juice in a small bowl and whisk to combine. Add the olive oil slowly, whisking continuously in order to emulsify, and add salt and pepper, to taste. Pour the dressing over the salad and toss gently. Top with the pecans and serve immediately. Enjoy!