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Spinach and Persimmon Salad

This spinach and persimmon salad is a festive salad perfect for holiday family dinners.

Sunset NOVEMBER 2008

  • Yield: Makes 12 to 14 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 85
  • Calories from fat: 33%
  • Protein: 1.3g
  • Fat: 3.1g
  • Saturated fat: 0.3g
  • Carbohydrate: 15g
  • Fiber: 3.5g
  • Sodium: 107mg
  • Cholesterol: 0.0mg

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Spinach and Persimmon Salad recipe