Spinach Salad with Persimmons and Spiced Pecans
"Ani's Raw Food Kitchen" by Ani Phyo
12 cups spinach leaves, torn into bite-size pieces
3 Fuyu persimmons, sliced thinly into little discs
1 batch Sweet Spiced Pecans
1/4 cup pitted dates, or 1/4 cup agave, maple syrup
1/4 tsp sea salt
1/4 tsp cayenne powder
1/4 tsp cardamom powder
pinch of nutmeg powder
1 cup pecan halves
Shallot Lemon Dressing
1 TBS finely chopped shallots
1 TBS lemon, juice of 1/2 lemon
2 TBS apple cider vinegar
1/2 cup extra virgin olive oil
3/4 tsp sea salt
pinch ground black pepper
1. For salad, place spinach and persimmon discs in a large bowl.
2. To make the dressing, combine shallots, lemon juice, and vinegar in a small bowl. Slowly whisk in olive oil in a small stream until well blended. Season with salt and pepper.
3.To make the Sweet Spiced Pecans begin soaking dates in 1/4 cup of water for 5-10 minutes, if using dates. Mash dates with water until it is a thick syrup. Put syrup, salt, cayenne, cardamom, and nutmeg in a bowl. Mix well. Add pecan halves to syrup mixture. Mix well, making sure each pecan is coated.
4. To serve, toss salad with dressing. Top with Sweet Spiced Pecans and serve immediately.
Salad mix will keep for one day, and dressing will keep for four days in the fridge. Pecans will keep for 2 days in the fridge.