Spinach and Persimmon Salad

Spinach and Persimmon Salad

Spinach & Persimmon Salad — A Sweet Embrace of Earth & Elegance

For beauty from within, for balance in the breeze.

This salad is like a blessing in a bowl. Tender baby spinach, sweet golden persimmons, and a zesty citrus-honey dressing make this dish perfect for cooling scattered Vata energy, calming Pitta heat, and gently awakening Kapha’s cozy nature. It’s light, but rich in prana. Grounded, yet joyfully uplifting.

Ayurvedic Love Notes:

• Spinach is cooling, cleansing, and bitter—great for balancing heat in Pitta and detoxifying Kapha. Lightly massaged or gently wilted makes it easier on Vata.

• Persimmons are juicy, sweet, and soft—excellent for grounding Vata, especially when ripe and in season.

• Toasted walnuts or pecans bring richness and satisfying crunch—perfect for warmth and ojas-building.

• Goat cheese or soft queso fresco (optional) adds creaminess and a light tang, grounding for Vata and Pitta in small amounts.

• Citrus-honey dressing awakens digestion while keeping things light and bright—exactly what your body craves in the fall breeze or a warm spring day.

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Ingredients

• For the Salad:

  • 4 cups fresh baby spinach (or gently wilted mature spinach if preferred)

  • 1–2 ripe Fuyu persimmons, sliced into thin rounds or wedges

  • ¼ cup thinly sliced red onion (optional)

  • ¼ cup crumbled goat cheese or queso fresco (optional)

  • ¼ cup toasted walnuts or pecans, roughly chopped

  • Optional garnish: fresh mint, pomegranate seeds, or microgreens

  For the Citrus-Honey Vinaigrette:

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh orange or clementine juice

  • 1 tablespoon fresh lemon or lime juice

  • 1 teaspoon raw honey (or maple syrup for Kapha)

  • ½ teaspoon Dijon mustard or a pinch of ground ginger (optional)

  • Pinch of sea salt

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Instructions

1. Make the dressing: In a small bowl or jar, whisk or shake together olive oil, citrus juices, honey, mustard/ginger, and salt until emulsified. Taste and adjust to your preference—add more citrus to brighten, more honey to ground.

2. Assemble the salad: Place spinach in a large bowl. If using mature spinach, massage gently with a drizzle of olive oil to soften the texture and support digestion.

3. Layer with intention: Add persimmon slices, onion (if using), goat cheese, and toasted nuts.

4. Dress & bless: Drizzle with your citrus vinaigrette and toss gently. Garnish with mint or pomegranate if you’re feeling extra radiant.

5. Serve mindfully: Eat slowly, savoring the balance of sweet, soft, and fresh. Let this salad be a moment of beauty in your day.

   Dosha Adaptations

   • Vata: Use ripe persimmons, serve salad slightly warmed or at room temperature. Add cheese and extra olive oil.

   • Pitta: Go easy on the onion and cheese. Add more mint or pomegranate for cooling vibrance.

   • Kapha: Lighten the oil, skip the cheese, and add a handful of arugula or radish for heat and movement.

   Ritual Pairing

   Enjoy this salad with a warm cup of ginger-tulsi tea, and write one thing you’re grateful for after every bite. This is not just a salad. It’s a ceremony of sweetness and clarity.