Baby Spinach, Persimmon & Quinoa Salad

Baby Spinach, Persimmon & Quinoa Salad is a dish that our friend Van brought to our mutual friends Dave and Rose’s dinner gathering that I absolutely couldn’t get enough of. I must have had two to three plate full’s of this salad. I liked it so much that I wanted to ask Van for her recipe, but I really didn’t need to, as it had just four wholesome ingredients – baby spinach, red quinoa, sunflower seeds, and persimmons; all tossed in a simple vinaigrette.

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Since we are having such an awesome persimmon harvest this year with crunchy sweet Fuyu persimmons still available at the market, I made a big bowl of this salad for our weekday stay-at-home holiday lunch recently.

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Served with a baguette and some cheese, persimmon salad is a wonderful lunch on any lazy afternoon. Give it a try!

 

Baby Spinach, Persimmon & Quinoa Salad
recipe courtesy of Van

Ingredients:

  • 1lb baby spinach
  •  1 – 2 Fuyu persimmon cut into thin slices with or without the skin depending on your preference,
  • 1/2 cup red quinoa cooked according to package directions and set aside to cool
  • 2 tbsp sunflower seeds
  • Honey Vinaigrette

Directions:

  • Make the vinaigrette and set aside,
  • When read to assemble salad toss spinach, persimmon, quinoa and sunflower seeds with the vinaigrette.
  • Serve salad right away.

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