Directions
Place spinach in a serving bowl and tuck slices of the persimmon around the spinach, then add the beets and roasted yam. Top with grated cheese, pepitas and pomegranate arils and slices of peeled blood orange.
In a medium bowl, add the zest, juice, balsamic and shallot. While whisking, drizzle in the olive oil and mix until emulsified. Season to taste with thyme, salt and pepper and serve on the side.
Recipe Note
To make serving day a bit easier, cut all ingredients no more than one day ahead of time and store separately. Salad dressing may be made up to two days ahead and well-shaken prior to dressing salad.
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