Bright, colorful, and bursting with seasonal flavors, this spinach salad is a showstopper for holiday gatherings. Sweet, crisp Fuyu persimmons pair beautifully with juicy pomegranate seeds, tangy Gorgonzola, and tender greens, all tied together with a light honey-citrus dressing. It’s festive enough for a Thanksgiving or Christmas table yet simple enough to serve at any fall or winter dinner party. This is one of those salads that not only looks beautiful but also balances sweet, savory, and tangy flavors in every bite.
INGREDIENTS:
1/4 cup rice vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
1 teaspoon toasted sesame oil
Salt and pepper
5 quarts baby spinach or mixed green leaves (about 1 1/4 lb.), rinsed and crisped
3 firm Fuyu persimmons, peeled and sliced into thin slices
1 small red onion, thinly sliced
1/2 cup pomegranate seeds
1/2 cup mild Gorgonzola cheese, crumbled
METHOD:
In a large salad bowl, whisk together the rice vinegar, orange juice, honey, and sesame oil. Season with salt and pepper to taste.
Add the spinach (or mixed greens), sliced persimmons, and red onion to the bowl. Toss gently until the greens are evenly coated with dressing.
Sprinkle pomegranate seeds and crumbled Gorgonzola over the top just before serving.
Transfer to a platter or serve straight from the bowl for a festive centerpiece salad.
YIELD: Serves 8
