Cuisine Asian, California, Farm to Table, Vegan, Vegetarian
Servings 2servings
Calories 214kcal
Ingredients
For the Salad:
5ozBaby Spinachabout 3-4 cups
12eachsnow peascut on the bias
1Persiansliced super thin; or 1/3 Japanese Cucumber
1Raw Chioggia beetgrated (or any other favorite beet)
3Fuyu persimmonsthinly sliced
For the Dressing:
1Grapefruitjuiced
3tbsp. olive oil
1clovegarlicminced
1sprigrosemaryfinely chopped
2tsp.organic chickpea miso
1tsp. manuka honey
pinchsea salt
pinchpepper
Instructions
Place all the salad ingredients in a medium mixing bowl, and set aside. To make the dressing mix all the ingredients except for the olive oil until well blended.
Slowly add the olive oil, whipping constantly with a wire whip, so that the dressing becomes emulsified.
Mix the dressing into the salad and gently toss.
Taste for salt and pepper, and serve immediately.
If you wanted to add some holiday indulgence, some candied walnuts, gorgonzola or goat cheese would also be a delightful addition to this salad.
Notes
I selected a Chioggia beet because this variety of beet won't bleed all over the brightly colored persimmons so much. But you can use any beet you want.
Nutrition Facts
Spinach Persimmon Salad with Chickpea Miso Dressing
Amount per Serving
Calories
214
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.01
g
Sodium
223
mg
10
%
Potassium
401
mg
11
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
0.3
g
0
%
Protein
2
g
4
%
Vitamin A
6650
IU
133
%
Vitamin C
28.1
mg
34
%
Calcium
80
mg
8
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.