Fall Farmers Market Salad

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This quick and easy persimmon and pomegranate loaded Fall Farmers Market Salad goes well with just about any main course this time of the year!

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

There are many things in life that give me great joy... binge watching TV, chocolate, sparkling wine (when not pregnant), 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 everything. 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!

Every Wednesday I 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)

If I end up making a salad with my farmers market goodies, I always throw a bit of goat cheese on top! It's really the only sensible thing to do and it gives it that slight tang! Feta cheese would be great too.  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 during persimmon season!

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

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 from www.whatsgabycooking.com (@whatsgabycookin)

Fall Farmers Market Salad

Author: Gaby Dalkin
5 from 10 votes
The perfect quick and easy Fall Farmers Market Salad that goes well with just about any main course this time of the year!
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Salad
Cuisine American
Servings 8 people


  • ½ cup candied walnuts
  • 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
  • ¼ cup extra-virgin olive oil
  • 2 cloves garlic minced
  • Salt and freshly ground pepper to taste


  • 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.
  • Put the greens in a large serving bowl, drizzle with the vinaigrette and toss to coat evenly. Top with the persimmons, pomegranate seeds, nuts and goat cheese, and toss well. Serve immediately.


If you don't have time to break down pomegranates, look for cups of the arils ready to go. You can also use dried cranberries.

Nutrition Information

Calories: 176kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 43mg | Potassium: 253mg | Fiber: 1g | Sugar: 5g | Vitamin A: 454IU | Vitamin C: 39mg | Calcium: 25mg | Iron: 2mg
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    1. You can sub plums if you cant find persimmon. That is the closest thing, but persimmons arent as sweet of as juicy.

  1. Am I crazy, or did this have pancetta on it last year? I made it for Thanksgiving last year and it was the first thing gone! ...still adding pancetta, just wondering if you tweaked the recipe. 🙂

    1. I did because it was kinda a pain to crisp up the pancetta - but my all means do it!! It's so good and adds that salty kick

  2. 5 stars
    I do this without frying the goat cheese and it’s still AMAZING.
    Question: has anyone tried with an alternative to persimmon? I can not find those near me in WA.

  3. 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,


  4. 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!

  5. 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!

  6. 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.

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