Persimmon and Apple Salad

by Vicki Brunsvold, Tastemaker in Residence

Persimmons come into season in the fall through early winter. They contain antioxidants - so very healthy for you. There are 2 varieties of persimmons and have many uses: breads, cakes, jars, jellies, and salads. I found the Fuya variety at Trader Joes and can be eaten like an apple. I love their color in the salad! This salad has a wonderful balance of sweet, salty, creamy, and crunchy and comes together in minutes!

Ingredients

1 ripe persimmon, thinly sliced into half-rounds

1 medium apple, thinly sliced

1/4 cup goat cheese, crumbled

2 Tbsp pepitas, roasted and salted

2 Tbsp pomegranate arils

5 ounces baby spinach

Pomegranate Pear Dressing, made by Salad Girl, found in the Organic section

Instructions

Lightly dress the spinach.  Toss in remaining ingredients.  Arrange on a serving platter.