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Fall Spinach Salad w/Persimmons, Pomegranate Seeds, Candied Walnuts and a Citrus Walnut Dressing

The perfect fall salad for your Thanksgiving! Bursting with juicy pomegranate seeds, subtly sweet persimmons, a tangy, full bodied dressing and crunchy walnuts. 
Servings: 8
Author: Tessa Port

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.