Spinach Salad with Persimmons, Pomegranate Seeds and Candied Pecans
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5 from 1 vote

Spinach Salad with Persimmons, Pomegranate Seeds and Candied Pecans

Prep Time10 mins
Course: Salad
Cuisine: American
Keyword: Thanksgiving
Servings: 4
Author: Pam

Ingredients

  • Fran's Vinaigrette *Click link up above for the recipe
  • 4 cups baby spinach
  • 1/4 small red onion, sliced *Soak slices in ice water for a few minutes if they are too strong in flavor.
  • 1 persimmon, peeled & sliced
  • 2 tbsp pomegranate seeds
  • 2 tbsp candied pecans
  • Goat cheese crumbles, to taste

Instructions

  • Place the spinach and onion in a large serving bowl. Drizzle with the vinaigrette to taste; toss to coat evenly.
  • Top the salad with the sliced persimmons, pomegranate seeds, candied pecans and goat cheese crumbles.
  • Serve immediately with extra vinaigrette on the side. Enjoy.