Spinach Salad with Prosciutto and Persimmon Recipe

Name: Spinach Salad with Prosciutto and Persimmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil, more to taste; 2 garlic cloves, crushed and peeled; 2 cups cubed, day-old bread, preferably from a crusty, whole-wheat or sourdough loaf; ⅔ cup coarsely grated Parmigiano-Reggiano cheese; 1/2 teaspoon kosher salt, more to taste; 1/2 teaspoon black pepper, more to taste; 2 teaspoons sherry vinegar, more to taste; 2 quarts fresh spinach; 3 ounces thinly sliced prosciutto, torn into strips; 1 firm fuyu persimmon, trimmed, quartered and thinly sliced

Servings: persons

1
Heat oven to 350 degrees.
2
Heat 2 tablespoons oil in a small skillet over medium heat.
3
Add garlic and cook until fragrant and lightly colored, about 2 minutes.
4
Place bread in a bowl.
5
Toss with the warm oil and garlic cloves, cheese and, 1/4 teaspoons each salt and pepper.
6
Arrange croutons on a large baking sheet.
7
Toast, tossing occasionally, until golden brown, about 15 minutes.
8
Cool.
9
In a small bowl, whisk together vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper.
10
Whisk in remaining 2 tablespoons oil.
11
In a large bowl, combine spinach, prosciutto, persimmon, and croutons.
12
Add dressing and toss well.
13
Taste and add more seasonings, oil and/or vinegar if necessary.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, more to taste, 2 garlic cloves, crushed and peeled, 2 cups cubed, day-old bread, preferably from a crusty, whole-wheat or sourdough loaf, ⅔ cup coarsely grated Parmigiano-Reggiano cheese, and more.

Yes, Spinach Salad with Prosciutto and Persimmon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spinach Salad with Prosciutto and Persimmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions