Persimmon-Rainbow Salad

Salad Ingredients

  • 4 cups of baby spinach
  • ¼ red cabbage
  • 2 sweet persimmons
  • 80g of Danish feta, crumbled
  • Seeds from ½ pomegranate

 

Dressing Ingredients

  • ¼ cup of extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 ½ tablespoons sweet chilli sauce
  • ½ teaspoon salt

Method

  1. Slice persimmon into thin wedges and thinly slice cabbage.
  2. Add to a serving bowl along with spinach leaves.
  3. Sprinkle with feta and top with pomegranate seeds.
  4. Combine all the dressing ingredients, toss through and enjoy!