Spinach and persimmon salad

Recipe
Written By Tracy Cowley

Ingredients

  • 2 Ripe Persimmon (quartered)

  • 4 handfuls of baby spinach (washed and dried)

  • 1/4 Cup Walnuts (chopped)

  • 1/4 Cup Pomegranate Seeds

  • Crumbled Feta

    Maple Tahini Dressing

  • 3 tbs Tahini

  • 2 tbs Maple Sryup

  • 1 1/2 tbs Lemon Juice

  • 2 Tbs Water (warm)

  • Sea Salt

Whisk all ingredients dressing ingredients together in a mixing bowl. Season with additional salt if needed. Transfer to an airtight jar or container and refrigerate until ready to use.

Assemble the salad leaving the feta until last. Serve with dressing or just a splash of olive oil and balsamic vinegar.

Tracy Cowley https://www.newleafhealthclinic.co.nz
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