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!
- 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
- Wash the spinach and let it drain in a colander.
- Meanwhile slice the persimmon in very thin slices and set aside.
- 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.
- Throw spinach in a serving bowl and top with persimmon, pomegranate seeds, cheese crumbles and pumpkin seeds.
- Pour dressing on top and serve immediately.