Everyone loves a good salad. Everyone loves Thanksgiving. Why not bring a good salad to the Thanksgiving table?! Salads are one thing that I feel like most people skip out on for Thanksgiving. Which, if you ask me, is totally needed alongside all the heavy sides that will inevitably be there. This transports well, just put the dressing on once you get there. So you can easily take this to whatever Friendsgiving/Thanksgiving you have to go to. It’s so good and so easy! Sure to impress too with the perfectly balanced flavors!
Fall Spinach Salad w/Persimmons, Pomegranate Seeds, Candied Walnuts and a Citrus Walnut Dressing
Ingredients
Ingredients:
- 1 20oz container of spinach rinsed and drained
- 5 persimmons diced and peeled (if you don't like the skin)
- 1 cup pomegranate seeds
- 1 cup candied walnuts
- 1/4 cup walnut oil
- 2 tsp cirtus champagne vinegar (can sub white wine vinegar w/1 tbsp lemon juice)
- 2 tbsp dijon mustard
- 2 tbsp honey
Instructions
Directions:
- In a large bowl, layer your spinach, persimmons, pomegranate seeds and walnuts. Keep layering until you've used all the ingredients. Set aside.
- In a small bowl, combine the walnut oil, citrus champagne vinegar, dijon mustard and honey. Whisk until well combined. (I usually make my dressing a couple days before and give it a good shake before using. Saves time day of!) Makes 1/2 cup dressing.
- Drizzle over your salad and give the bowl a little shake! I always go lighter on the dressing and then put the remainder in a little serving dish for people that want more.
That’s it! This salad screams fall because of it’s ingredients. The walnut oil gives such an amazing flavor too so no substituting for regular olive oil! I mean, you can, but the flavor will be different! Walnut oil is a little pricey but I swear to you it is incredible.
xox
Tessa
