Spinach and Persimmon Salad

Spinach and Persimmon Salad Recipe
This spinach and persimmon salad is a festive salad perfect for holiday family dinners.


Makes 12 to 14 servings

Recipe from


Nutritional Information

Calories 85
Caloriesfromfat 33 %
Protein 1.3 g
Fat 3.1 g
Satfat 0.3 g
Carbohydrate 15 g
Fiber 3.5 g
Sodium 107 mg
Cholesterol 0.0 mg


1/4 cup rice vinegar
2 tablespoons orange marmalade
1 teaspoon toasted sesame oil
Salt and pepper
5 quarts baby spinach leaves (1 1/4 lb.), rinsed and crisped
3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges
3/4 cup glazed pecans


In a large bowl, mix vinegar, marmalade, and sesame oil. Add salt and pepper to taste. Add spinach, persimmons, and pecans. Mix gently to coat with dressing.


The dressing and persimmons for this salad can be prepared up to 4 hours ahead; wrap fruit airtight and chill. Assemble the salad shortly before serving. You'll find glazed pecans in the nut section of your supermarket.