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Autumn Salad With Persimmons and Apples

INGREDIENTS
  • 5 oz. baby spinach
  • favorite balsamic vinaigrette (homemade or store bought)
  • 1 Fuyu persimmon, thinly sliced into half-rounds
  • 1 apple, thinly sliced into half-rounds
  • 1/4 cup crumbled goat cheese or Kite Hill ricotta (vegan)
  • 1-2 tablespoons pepitas (pumpkin seeds)
  • 2 tablespoons pomegranate arils


DIRECTIONS
  1. Dress the spinach to taste. I simply whisk together a 1:1 ratio of extra virgin olive oil and balsamic, and a little Dijon mustard for dressing. Top with persimmon, apple, cheese, pepitas and pomegranate
Made on
Tilda