Select persimmons that yield slightly to gentle pressure but aren't mushy—they should be firm enough to slice cleanly without falling apart in the salad.

Lightly toast the almonds in a dry pan for 2-3 minutes before adding to the salad to unlock their natural oils and intensify their nutty, complex flavor.

Whisk the Dijon mustard and apple cider vinegar together first, then slowly drizzle in your olive oil while whisking constantly to create a creamy, cohesive vinaigrette that clings beautifully to the greens.

Add your dressing to the salad just 2-3 minutes before serving to prevent the delicate spinach from wilting and keep the persimmons from releasing excess moisture.

Start with 1 teaspoon of maple syrup and adjust to taste—the sweet persimmons and cranberries already provide natural sweetness, so a light hand prevents an overly sweet dressing.