Persimmon Salad


– olive oil – balsamic vinegar – honey – orange juice – persimmons – oranges – baby spring mix – dried cranberries – goat cheese – sliced almonds

Mix dressing


Add olive oil, balsamic vinegar, honey, fresh orange juice, and salt and pepper to a small canning jar. Cover and shake well. 

Chop fruit


Slice the persimmons and oranges into thin wedges.

Dress salad


Add baby spring mix to a large bowl and add half of the balsamic dressing. Toss gently. Add the rest of the dressing and toss again.

Add toppings


Top the salad with the persimmons, oranges, dried cranberries, crumbled goat cheese, and sliced almonds.

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