Fall Farmers Market Salad

There are many things in life that give me great joy… game of thrones, chocolate, sparkling wine, slutty brownies etc. But there is one thing that I’m currently obsessing over… and lucky for you it’s now on the blog. This Fall Farmers Market Salad is winning. That’s just about the only way to put it. It’s all you could possibly need for a Thanksgiving salad and I made it for you!

Fall Farmers Market Salad from www.whatsgabycooking.com (@whatsgabycookin)

Every Wednesday (when I’m in LA and not jet setting across the country) I hop on my super cool bike and head down to my local farmers market. It’s pretty much my favorite way to start the day and it’s always fun grabbing a bunch of random things and turning it all into something delicious.

Fall Farmers Market Salad from www.whatsgabycooking.com (@whatsgabycookin)

Then, throw a bit of goat cheese on top, because that’s what any normal human would do, and you’re set. Done. Ready to go. Salad is ready. Alternatively – you could add fried goat cheese! If it was a normal dinner party I’d be inclined to do that, but since Thanksgiving is already busy enough, I’m opting for crumbled goat cheese this year!

Bonus points for this salad because while you can absolutely serve it on the side for Thanksgiving – it also doubles as the most perfectly satisfying lunch or main course dinner!

PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!

Fall Farmers Market Salad

Fall Farmers Market Salad


  • 1/2 cup candied walnuts
  • 3 oz. thinly sliced pancetta
  • 8 cups market greens (wild kale, wild arugula, etc)
  • 1 cup pomegranate seeds
  • 2 persimmons, sliced into wedges
  • Goat cheese
  • For the red wine vinaigrette:
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • Salt and freshly ground pepper, to taste


  1. In a medium skillet over medium heat, fry the pancetta in rounds, until browned and crisp on both sides. Using a pair of tongs, transfer the pancetta to paper towels to drain.
  2. To make the vinaigrette, in a small bowl, whisk together the vinegar, garlic, salt and pepper. Add the olive oil in a thin stream, whisking constantly until well blended.
  3. Put the greens in a large serving bowl, drizzle with the vinaigrette and toss to coat evenly. Top with the pancetta, persimmons, pomegranate seeds, nuts and goat cheese, and toss well. Serve immediately.

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    1. I must be the only person out there who has never had goat cheese, fried or otherwise. That’s it, heading out today to get some. I like the balsamic recipe dressing, I usually just buy that in a bottle but it’s expensive. Only tried that about a year ago at T.G.I. Fridays of all places.

  1. This looks amazing! I love all of those ingredients so I can only imagine how delicious they are all together in a salad. I am hosting Thanksgiving for our family this year (my first time!) and would love to make this…to be honest though, this sounds pretty time consuming to make along with all of the other sides for Thanksgiving. Maybe I will try it another time.

  2. Ummmm, I have never had fried goat cheese but looks like I need to rectify this immediately!! This looks beautiful.

  3. Looks like I found the salad I’m bringing to Thanksgiving dinner with my Aunty! You pretty much had me at fried goat cheese. The persimmons are just an added bonus! P.S. That bike is ridiculously cool. Wish we lived closer so I could ride over with you.

  4. This is the perfect Fall salad! I saw persimmons in the market for the first time today. So I’m ready to be making this!

  5. Wait- did I miss something? Where does it say to fry the goat cheese? Several comments are loving the fried goat cheese but I don’t see that in the recipe anywhere?
    Salad looks gorgeous though!

  6. Hello Gabby, I am Noel from Johannesburg South Africa, through which I am sure you passed to get to the most special safari place in the world the Okavongo.in Botswana

    In about 1963 we went through a transformation albeit a very confusing one, to the metric system, At the time the government banned, (they were good at banning all sorts of things) the sale of rulers in inches, scales in pounds, milk in quarts and Fahrenheit, So we think in kilometer, grams, litres and degrees centigrade !!!

    Imagine how confusing your recipies are to us in the darkest tip of Africa.!

    In the modern age, is there a way I could click on a Gabby button, and everything converts into my English?

    Keep up the good work, one of the special things i love about WGC is watching you embrace your winter, whilst at 2pm today we will be at 32 deg C (oops my english), a thunderstorm at 4pm, cocktails when I get home around the pool,,sunset at 7 pm.

    Kind regards,


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