Recipe by Co-op member Katie Leonard

12 oz. spinach, washed and dried
2 Fuyu or Sheng persimmons, cut into thinly sliced chunks
1/2 pomegranate, seeded (about 1/2 cup jewels)
1/4 c. toasted pumpkin or sunflower seeds
2 Tablespoons mayonnaise or veganaise
2 Tablespoons Dijon mustard
2 Tablespoons honey or maple syrup
2 Tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Place spinach, persimmon, pomegranate, and seeds in a large salad bowl. In a jar, combine the mayonnaise, mustard, honey, vinegar, salt, and pepper and shake vigorously. Pour dressing over salad and toss. Bon appétit!