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Rainbow Persimmon Salad

10 minutes
4 Servings

Ingredients:

  • 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

Instructions:

  • 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!
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