Rainbow Persimmon Salad

• 4 cup baby spinach
• 0.25 red cabbage
• 2 sweet persimmons
• 80 g Danish feta, crumbled
• 0.5 pomegranate, seeds
• 0.25 cup extra virgin olive oil
• 3 tbsp balsamic vinegar
• 1.5 tbsp sweet chilli sauce
• 0.5 tsp salt