Pomegranate and Persimmon Spinach Salad

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Here’s a health tip that’s truly a game-changer: Get into the habit of prepping healthy foods in advance and having them on hand in your fridge to prepare healthful meals throughout the week. We embrace planning in so many other parts of our lives–like setting clothes out the night before an early flight–but for some reason planning doesn’t always translate into the kitchen. Do your best to commit to prepping food in advance for just two weeks and see how much of a positive impact it can make.

Measuring cups and spoons
Medium glass jar with tight-fitting lid
Large mixing bowl
Chef’s knife
Cutting board

Yield: 2-4 servings
Active Time: Less than 5 minutes start to finish (with advance prep)

Recipe Ingredients
1/2 cup cooked quinoa
1/2 cup chopped roasted chicken
1/4 cup pomegranate arils (see Notes)
4-6 cups of spinach and arugula, mixed
1 Fuyu persimmon, peeled and roughly chopped
Zest from 1 orange, roughly chopped (optional)
1 cup pecans, lightly toasted and roughly chopped (optional; see Notes)

1/4 cup extra virgin olive oil
2 tablespoons orange juice (not from concentrate)
2 tablespoons apple cider vinegar
1/2 teaspoon sea salt

Recipe Preparation
1. If you haven’t made the dressing in advance, simply place all dressing ingredients into a glass jar with a tight-fitting lid and shake well to combine.
2. Lightly toast the pecans in a skillet over medium heat. Watch closely and shake frequently (to avoid burning the nuts). Toast until fragrant, about 2 minutes or less. Roughly chop pecans on a cutting board and let cool while you prep the remaining salad ingredients.
3. Peel and roughly chop the persimmon.
4. Place salad greens into a large bowl and dress lightly. Use just half of the dressing and toss to combine. Add more dressing as necessary.
5. Mix in quinoa, pomegranate, chicken, persimmon, and pecans.
6. Sprinkle with orange zest, serve, and enjoy!

Recipe Notes
If you plan to prep ingredients in advance, make extra pecans and set aside the extra pomegranate arils. Both of these ingredients are delicious sprinkled onto oatmeal (or breakfast quinoa). And pomegranate arils make a festive garnish on soups or in a glass of champagne.

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The One Medical blog is published by One Medical, an innovative primary care practice with offices in Boston, Chicago, Los Angeles, New York, Phoenix, the San Francisco Bay Area, Seattle, and Washington, DC.

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