Spinach Salad with Persimmon and Pomegranate Seeds


This makes a festive, colorful salad, perfect for special holiday dinners.


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 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


In a large bowl, whisk vinegar, orange juice, and sesame oil. Add salt and pepper to taste.

Add spinach, persimmons, and sliced red onions. Mix gently to coat with dressing. Sprinkle with pomegranate seeds.

See also: How to seed a pomegranate

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