4 cups of baby spinach
¼ red cabbage
2 sweet persimmons
80 g Danish feta, crumbled
Seeds from ½ pomegranate
¼ cup of extra virgin olive oil
3 tablespoons balsamic vinegar
1 ½ tablespoons sweet chilli sauce
½ teaspoon salt
1. Slice persimmon into thin wedges and thinly slice cabbage.
2. Add to a serving bowl along with spinach leaves.
3. Sprinkle with feta and top with pomegranate seeds.
4. Combine all the dressing ingredients, toss through and enjoy!
Find more delicious recipes at Persimmons Australia.