Spinach Salad with Persimmon, Pomegranate and Goat Cheese (Low-Carb, Vegetarian, Grain-Free)

This is the perfect fall salad! The homemade pomegranate vinaigrette coats the baby spinach, sweet pomegranates, salty goat cheese and pumpkin seeds like a dream! It is a great salad to serve with your Thanksgiving dinner as well, or to eat as a quick lunch, like I did.

For the cheese, I used Humboldt Fog, a California favorite that isn’t quite as salty as feta, but has a similar crumbly texture. I like that Humboldt Fog is a little firmer than “traditional” goat cheese, and that it has a buttermilk-citrus tang that is blue cheese-adjacent, which pairs extremely well with fruit – in this case the persimmon and pomegranate.

And if you can’t tolerate dairy, you can also replace the goat cheese with some almond cheese – Kite hill, for instance, has a bunch of great options!


1-2 servings


  • 3 cups baby spinach
  • 1/2 small persimmon
  • 1/4 cup crumbled goat cheese
  • 2 tbsp pomegranate seeds
  • 1 tbsp pumpkin seeds
  • 2 tbsp cold-pressed olive oil
  • 2 tbsp pomegranate vinegar (I used Trader Joe’s)
  • salt and pepper to taste


  1. Wash the spinach and let it drain in a colander.
  2. Meanwhile slice the persimmon in very thin slices and set aside.
  3. Prepare the dressing by mixing the olive oil, vinegar salt and pepper. I like making my dressings in a small mason jar so that I can shake them, which makes them extra thick and creamy.
  4. Throw spinach in a serving bowl and top with persimmon, pomegranate seeds, cheese crumbles and pumpkin seeds.
  5. Pour dressing on top and serve immediately.

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