- 4 cups of baby spinach
- ¼ red cabbage
- 2 sweet persimmons
- 80g of Danish feta, crumbled
- Seeds from ½ pomegranate
- ¼ cup of extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 ½ tablespoons sweet chilli sauce
- ½ teaspoon salt
- Slice persimmon into thin wedges and thinly slice cabbage.
- Add to a serving bowl along with spinach leaves.
- Sprinkle with feta and top with pomegranate seeds.
- Combine all the dressing ingredients, toss through and enjoy!