From the Cook
From the Cook
From the Cook
1/4
Persimmon Salad
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Instructions
1
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Toast the almonds on a rimmed baking sheet at 350 degrees for 8-10 minutes, or until golden brown and fragrant. Check for doneness after 8 minutes to ensure that they don't burn. Set aside to cool.
2
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Place the spinach, persimmon, cranberries, feta cheese and almonds in a large bowl.
3
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Place orange juice, vinegar, maple syrup, dijon, olive oil, salt and pepper in small mason jar. Cover with a lid and shake vigorously until combined.
4
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Pour the dressing over the salad and toss gently. Serve immediately and enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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