Spinach and Persimmon Salad

A gorgeous seasonal salad that supports detox, hormone balance, and glowing skin—delicious enough for guests, easy enough for weekday wellness.

Spinach is rich in iron, magnesium, and folate—nutrients crucial for energy, detoxification, and hormonal health.

• Persimmons provide a sweet dose of vitamin C, fibre, and antioxidants like beta-carotene, which support immune and skin health.

• Pomegranate seeds are anti-inflammatory powerhouses, rich in polyphenols and heart-supportive nutrients.

• Pecans offer healthy fats and help stabilise blood sugar, while the vinaigrette supports digestion and blood sugar balance with healthy fats and apple cider vinegar.

Serves 4 | Anti-inflammatory | Antioxidant-rich | Hormone supportive

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Ingredients

For the salad:

• 4 cups baby spinach, washed and dried

• 2 ripe persimmons, thinly sliced (firm-fleshed Fuyu variety works best)

• ¼ red onion, very thinly sliced

• ¼ cup pomegranate seeds (or dried cranberries if out of season)

• ⅓ cup toasted pecans, roughly chopped

• Optional: 50g soft goat’s cheese or crumbled feta

For the dressing:

• 2 tbsp extra virgin olive oil

• 1 tbsp apple cider vinegar or balsamic vinegar

• 1 tsp Dijon mustard

• 1 tsp raw honey or maple syrup

• Pinch of sea salt and cracked black pepper

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In a dry pan, lightly toast the pecans over medium heat for 3–4 minutes. Set aside.

1. In a large bowl or on a platter, layer the spinach, persimmon slices, red onion, and pomegranate seeds.

2. Add goat’s cheese or feta, if using.

3. Whisk together all dressing ingredients in a small bowl or jar until emulsified.

4. Drizzle dressing over the salad just before serving and scatter with toasted pecans.