Spinach, persimmon, goat’s cheese and hazelnut salad

Sweet persimmon, creamy goat's cheese and crunchy hazelnuts form the perfect alliance in this sophisticated salad recipe. Serve with a glass of crisp white wine at your next dinner party

By Bernadette Hogg
  • 15 mins preparation
  • Serves 4
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  • 250 gram bag baby spinach leaves
  • 2 persimmons, ripe but firm, chopped into chunks
  • 1/2 cup hazelnuts, lightly toasted and roughly chopped
  • 100 gram goat’s cheese, crumbled
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 teaspoon thyme leaves
  • 2 teaspoon honey
  • salt and freshly ground black pepper


  • 1
    Arrange spinach, persimmons, hazelnuts and goat’s cheese in a large bowl or platter.
  • 2
    Mix together the olive oil, lemon juice, thyme and honey. Season dressing with salt and pepper, then drizzle over the salad.
  • 3
    Leftover dressing can be stored in a sealed jar in the refrigerator.
  • 4
    Serve the salad with roasted or as a stand-alone lunch dish.


PER SERVE: Energy: 396kcal, 1658kj Protein: 12g Fat: 30g Saturated fat: 7g Cholesterol: 12mg Carbohydrate: 19g Fibre: 5g Sodium: 112mg