Persimmon & Quinoa Salad

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It’s now Persimmon season and what better way to celebrate than to enjoy a fresh Persimmon & Quinoa Salad. Made with sweet nectarines and pomegranate, creamy feta, and drizzled in a mustard dressing. This salad is a great side to accompany warming winter meals.
Persimmons are a delicious and exotic fruit that is packed with vitamins A, C, E and B6. They also include magnesium, zinc and iron. Load up on this winter fruit to boost immunity over the colder months.


Enjoy x


10 mins

Cook time

20 mins

Total time:

30 mins




3 persimmons, thinly sliced
2 cups baby spinach
1 nectarine, pip removed, thinly sliced (can also use pear, apple or a mandarin). 
¾ cup quinoa
½ cup crumbled feta
½ red onion, thinly sliced
Seeds from 1 pomegranate

¼ cup olive oil
Juice of 1 lemon
1 tablespoon whole grain mustard
Salt + pepper


To make the quinoa, add the quinoa and 1 ½ cups of water to a pot and bring to a boil. Once it has started boiling, put on low and stir every couple of minutes. Take off the stove once the water has evaporated and the quinoa is nice and fluffy. Set aside to cool.

To make the dressing, whisk together the olive oil, lemon juice, and mustard. Season with salt + pepper and put aside.

In a large bowl, combine the salad ingredients, including the quinoa. Pour the dressing over the salad and mix well. The salad is best served fresh but can be kept in the fridge. 

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