| 12 | 20 | 372 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 5 min | 4 |
| 1/4 cup | Rice vinegar |
| 2 tbsp | Orange marmalade |
| 1 tsp | Sesame oil |
| 3 cup | Baby spinach |
| 3 fruit | Persimmon, native (peeled & sliced) |
| 1/2 cup | Pomegranate seeds |
| 1/2 cup sliced | Carrots |
| 3/4 cup | Pecans |
| 1/4 cup | Butter, vegan (or butter made from dairy) |
| 2 tbsp | Cinnamon (ground) |
| 1 tsp | Cayenne pepper (ground) |
| 1/4 cup, crumbled | Feta cheese (or Vegan/Plant based) |
Heat skillet over medium-high heat.
Add butter, let melt. Immediately add pecans.
Once roasted & fragrant, take off flame & pour into a mixing bowl. Sprinkle cayenne & cinnamon onto pecans & toss until fully coated.
Mix together oil, orange marmalade & vinegar.
Divide spinach into 4 salad bowls.
Add carrots, pomegranate seeds & persimmons.
Top with pecans & drizzle dressing over each salad.
Top with chicken or other protein to increase protein content.
| Fruit | 0.5 |
| Meat Alternative | 0.7 |
| Milk Alternative | 0.2 |
| Vegetables | 1.0 |
