Spinach Salad with Persimmons

Prep time: 15 minutes
Yield: 6-8 servings

•    3 fuyu persimmons, chopped (1/4 to 1/2 inch pieces)
•    1 cup pomegranate seeds
•    3 apples, peeled, cored, chopped (1/4 to 1/2 inch pieces)
•    Juice from one lemon
•    2 teaspoons honey
•    1 teaspoon cinnamon (more if you like cinnamon!)

Persimmon Spinach Salad .jpg


1. Gently toss all of the ingredients together.  Enjoy!

It will keep for at least a couple of days in the refrigerator, but is best on the same day it is made.