Persimmon Spinach Salad


  • 1 bunch Spinach
  • 2 persimmons, sliced
  • 1/3 cup Pecans, toasted
  • 3/4 cup grapes, cut in half (optional)
  • 1/3 cup dried cranberries

Salad Dressing

  • 1 Tbsp. Olive Oil
  • 2 Tbsp. Orange Juice
  • 1 Tbsp. Rice Vinegar (no added salt or sugar)
  • 1/4 tsp. Salt


  1. In a jar with a tight-fitting lid, combine oil, orange juice, rice vinegar, and salt for the dressing. Shake well. (Or mix everything together in a small bowl.)
  2. In a large bowl, combine spinach, persimmons, nuts and cranberries. Toss salad with dressing and serve.
Source: Cal Fresh-Eat Fresh revised by Cindy Bevans

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2900 Lopez Drive
Arroyo Grande, CA 93420