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.
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
- 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)
- 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.
- 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.