Your Life A to Z Recipe: Wednesday, November 5th, 2014:Spinach & Persimmon Salad with Sun-dried Cherries, Goat Cheese and Sage Croutons

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Spinach & Persimmon Salad with Sun-dried Cherries, Goat Cheese and Sage Croutons
Yield:  4 servings                            

2 Tbsp            Olive oil
12 each        Sage leaves, chopped fine
To taste        Kosher salt and freshly ground black pepper
4 slices        Country white or sourdough bread, cut in ½ inch cubes
1/4 cup        Pumpkinseeds
1/2 lb            Baby spinach
1 recipe        Apple Cider Vinaigrette (recipe follows)
4 each            Fuyu persimmons, peeled, each cut in 12 wedges
½ cup            Sun-dried cherries, cut in half
4 oz            Goat Cheese, crumbled


1.    Pre-heat oven to 400 degrees. Combine the olive oil and sage in a mixing bowl; season with a little salt and pepper and whisk. Toss the bread with the oil-sage mixture and place on a baking sheet; toast in the oven until golden brown. Transfer croutons to another container and spread out the pumpkinseeds on the baking sheet. Bake in the oven until fragrant and puffed; about 5 minutes or so. Sprinkle with a little salt while they are still warm; set aside.

2.    In a large mixing bowl, toss the spinach with some of the Apple Cider Vinaigrette and a few grains of salt; add the croutons and toss again. Transfer to a large serving bowl.

3.    In the same mixing bowl, combine the persimmon and sun-dried cherries. Drizzle with a little more of the vinaigrette and toss well. Taste and season if necessary. Arrange on top of the spinach.

4.    Sprinkle with the goat cheese and toasted pumpkinseeds.


Apple Cider Vinaigrette


Yield:    approx. 1/3 cup

1 small        Shallot, chopped
1 tsp            Dijon mustard
2 Tbsp            Apple Cider vinegar
3 Tbsp.        Olive oil
to taste        Kosher salt and freshly ground black pepper

1.    Combine shallot, mustard and vinegar in a mixing bowl, mix well. Whisk in the oil & taste for seasoning.