Spinach Salad with Persimmons
 

Spinach Salad with Persimmons

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This spinach salad with persimmons, goat cheese, almonds and a fig balsamic dressing is so good! It feels light and refreshing, which can be a nice change during the winter months.

SERVING SIZE

4 as a side

INGREDIENTS

1 pound spinach, rinsed well and big leaves torn or chopped

2 Fuyu persimmons, peeled and chopped

1/4 cup almonds, chopped

2 ounces goat cheese, crumbled

2 tablespoons fig balsamic vinegar (you can substitute balsamic vinegar if desired)

3 tablespoons olive oil

1 teaspoon Dijon mustard

1 teaspoon soy sauce

salt and pepper to taste

 

INSTRUCTIONS

To make the dressing: whisk the fig balsamic vinegar, olive oil, Dijon mustard and soy sauce together until combined.

Combine the spinach, persimmons, almonds and goat cheese in a bowl. Drizzle the dressing over the top and toss to coat. Season to taste with salt and pepper. Serve immediately.

  PRINT VERSION

vegetable plate

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