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Persimmon Spinach Salad Recipe

I hope you had a great weekend as we did. I gave a community class on heart healthy eating at our local Masjid (mosque, name for a place of workshop and community gathering for Muslims). The attendants were listening, taking notes, and asking questions. It was great. They expressed how much they learned and asked for more classes. Makes me happy! Other than that, lots of catching up with friends and family time.

Last week, my post on persimmons talked about the two different varieties of the fruit, how to know when they’re ripe, nutrients in persimmons, and their health benefit.

Did you know that persimmons have more antioxidants than apples?

I used a persimmon to make this salad. It adds color, sweetness, and texture. The salad is super easy. You can make it for a big party or just for one or two people and eat it over few days. You won’t use all the dressing–store what’s left in your fridge.

I didn’t add Parmesan cheese in the beginning. Half way through, I felt that something is missing. A sprinkle of grated Parmesan was it.

Persimmon Spinach Salad

Persimmon Spinach Salad
Prep time
Total time
Recipe type: Salad
Serves: 6
  • 1 6-oz bag baby spinach
  • 1 c cherry tomatoes, cut in half if large
  • 2 c sliced portabella mushrooms
  • 1 persimmon, diced
  • ½ c chopped pecans
  • ¼ grated Parmesan cheese
  • 1 medium size garlic clove
  • 3 tbsp extra version olive oil
  • 3 tbsp balsamic vinegar (or apple cider vinegar)
  • salt and pepper to taste (easy on the salt)
  1. Combine spinach, tomatoes, mushrooms, persimmon, pecans, and Parmesan cheese in a large mixing bowl. Drizzle dressing, a little bit at a time, until salad vegetables are moist but not too drenched. Serve immediately.
  2. If you're not serving it to large group and plan to eat it over 2-3 days, don't add the dressing to the whole batch. Place as much salad as you want in your bowl, drizzle with 1-2 tbsp dressing, and enjoy immediately.
If you want this to be an entree salad, add a source of protein, such as grilled chicken breast, salmon fillet, lean steak, or tofu.



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Comments on this entry are closed.

  • EA-The Spicy RD December 4, 2012, 11:40 am

    Gorgeous salad Nour~The colors just pop! Isn’t it funny how one little ingredient can “make” a recipe absolutely delicious?! Looking forward to trying this soon, since my neighbor just gave me a persimmon off of his tree 🙂

    • Nour Zibdeh December 5, 2012, 12:52 pm

      You’re so lucky EA with all the fresh fruits you have in CA! I love cooking with color, it’s often my guide when it comes to what to include in my dish, meal, salad, etc… I hope you like it! I want to make your persimmon pudding 🙂

  • Dixya @ Food, Pleasure and Health December 4, 2012, 1:14 pm

    what a great way to spend your weekends. I love talking and sharing to interested group of people- very rewarding. I have been looking for persimmon since i read your earlier post and this salad recipe looks so tempting- hope i will find it soon around here!

    • Nour Zibdeh December 5, 2012, 12:57 pm

      Thanks Dixya! I hope you find persimmons, they’re really good!