Spinach Salad with Goat Cheese, Cranberries and Persimmon
This festive salad could be the perfect last minute addition to your Holiday table! Colorful and flavor packed, it's also a great easy dinner or meal prep lunch. Just add a little protein to top it all off.
Ingredients
8 cups baby spinach, washed and spun dry
2 ripe fuyu persimmons, stem removed and cut into small bite-sized cubes
2 ounces goat cheese, crumbled (about ½ cup)
½ cup toasted chopped pecans
¼ cup dried cranberries
½ cup Tessemae’s Ranch Vinaigrette
Instructions
- Divide spinach among four large plates. Top with persimmons, goat cheese, pecans and cranberries. Drizzle with Tessemae’s Ranch Vinaigrette.
