Persimmon Pomegranate Spinach Walnut Salad

Name: Persimmon Pomegranate Spinach Walnut Salad
Total time: 15 min
Yield: 1 portions
Ingredients: 100 g Persimmon Firm, ripe non-astringent Fuyu; stem removed; 35 g Pomegranate Arils only; 50 g Spinach Baby leaves; 15 g Walnuts; 1 tbsp Lemon Juice; 0.5 tsp Honey; 1.5 tsp Dressing oil; To taste Salt; To taste Black Pepper

Firm sweet persimmon, pomegranate and walnuts over fresh spinach.

Ingredients

100 g

Persimmon

35 g

Pomegranate

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50 g

Spinach

15 g

Walnuts

1 tbsp

Lemon Juice

0.5 tsp

Honey

1.5 tsp

Dressing oil

To taste

Salt

To taste

Black Pepper

Steps

3 min1

Fry

Toast the walnuts in a dry skillet over medium-low heat for 3 minutes, stirring, then cool and chop.

2

Thinly slice the persimmon. Wash and dry the spinach. Whisk the lemon juice, oil and honey with salt and pepper. Arrange the spinach and persimmon in a bowl, toss gently with the dressing and add the pomegranate and walnuts.