Lunch
Spinach and persimmon salad
In a small bowl, whisk together some olive oil, lemon juice (or balsamic vinegar), Dijon mustard, salt, and pepper. Add honey or maple syrup if you like a slightly sweeter dressing. ( i know i do )
Place the spinach in a large salad bowl. Top with shaved Parmesan cheese, pine nuts or almonds (highly suggest), and red onion slices. Drizzle the dressing over the salad just before serving. Gently toss everything together to coat the spinach evenly.
Dinner
Salmon and sweet potato salad
Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes, stirring halfway.
Season salmon with olive oil, lemon juice, garlic powder, salt, and pepper. Sear in a skillet over medium heat, 4-5 minutes per side. Let cool, then flake.
Whisk olive oil, vinegar, mustard, honey, salt, and pepper.
In a bowl, layer greens, sweet potatoes, salmon, cheese, pomegranate seeds, and pumpkin seeds. Drizzle with dressing and serve.