Spinach, Pomegranate, Persimmon and Nut Salad

submitted by Laura Cali



1 cup roast hazelnuts, pistachios or macadamia nuts *
1 packet spinach leaves (about 2-3 handfuls)
1 pomegranate (seeds and juice extracted)
1 persimmon, sliced thinly
extra virgin olive oil
1/2 purple onion (optional)




1. Throw everything into a salad bowl

2.  Season with salt and pepper and a drizzle of olive oil.  The pomegranate juice will act as the acidic part of your dressing.

3.  Mix well and make sure when tossing that you get your nuts back on top.


I normally eat this salad with some goat cheese or poached chicken, but it really is up to you.


* I personally prefer to use roast hazelnuts but if I don’t have them at home, I use raw macadamia nuts or pistachios instead.  I think they work better raw in this salad.



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