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Rainbow Persimmon Salad

  • Total Time: 10 minutes
  • Yield: 4 1x


Units Scale
  • 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


  1. 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.
  2. Combine all the dressing ingredients, toss through and enjoy!
  • Prep Time: 10 mins

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