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Rainbow Persimmon Salad
- Total Time: 10 minutes
- Yield: 4 1x
Ingredients
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- 4 cup baby spinach
- 1/4 red cabbage
- 2 sweet persimmons
- 80 g Danish feta, crumbled
- 1/2 pomegranate, seeds
- 1/4 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 1/2 tbsp sweet chilli sauce
- 1/2 tsp salt
Instructions
- 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!
- Prep Time: 10 mins
