Since we are having such an awesome persimmon harvest this year with crunchy sweet Fuyu persimmons still available at the market, a big bowl of persimmon salad for lunch is a great way to use up a few fruit.
About the recipe
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
liked it so much that I wanted to ask Van for her recipe, but I really didn’t need to as I could see exactly what it was made of – baby spinach, red quinoa, sunflower seeds, red onions and persimmons; all tossed in a simple vinaigrette.
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
- 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
- 1 small red onion thinly sliced
- 2 tbsp sunflower seeds
- Honey Vinaigrette
Directions:
- Make the vinaigrette and set aside,
- When ready to assemble salad toss spinach, persimmon, quinoa, onion and sunflower seeds with the vinaigrette.
- Serve salad right away.
