Bright fruit, creamy feta, and our Winter Savory spice make this salad warm you up no matter the temp, outside.A colorful, cozy salad tossed in maple–pomegranate dressing and Winter Savory spice.
This bright winter salad celebrates the season’s best flavors—sweet persimmons, juicy pears, and ruby pomegranate seeds layered over tender spinach. The simple maple–pomegranate vinaigrette, infused with Fennel and Fire Winter Savory Seasoning, brings a warm, aromatic twist that ties everything together. Finished with creamy feta and a sprinkle of pistachios, it’s the perfect balance of fresh, sweet, and savory—proof that salads can absolutely shine in winter. A must for every Holiday Table!
Winter Spinach Salad with Persimmon, Pear, and Pomegranate
This bright winter spinach salad celebrates the season’s best flavors—sweet persimmons, juicy pears, and ruby pomegranate seeds layered over tender spinach. The simple maple–pomegranate vinaigrette, infused with Fennel and Fire Winter Savory Seasoning, brings a warm, aromatic twist that ties everything together. Finished with creamy feta and a sprinkle of pistachios, it’s the perfect balance of fresh, sweet, and savory—proof that salads can absolutely shine in winter.
1. In a Mason Jar combine 2 Tbsp Olive Oil, 1 Tbsp Pomegranate Juice, 1 Tbsp Balsamic Vinegar, 1 tsp to 1 Tbsp Maple Syrup ( sweeten to taste), 1/2 Tbsp to 1 Tbsp Fennel and Fire Winter Savory Seasoning (start with 1/2 Tbsp, Add more if needed).
Put the lid on the jar and shake vigorously. Double the recipe if you like a lot of dressing or want some leftover ( will store in the refrigerator for up to 5 days).
PREPARE SALAD
Dice persimmon into 1/4 inch cubes, dice pears into slivers or 1/2 inch cubes, and remove ¼ cup of pomegranate seeds from the membrane. Set Aside
Place spinach in a large salad bowl, pour vinaigrette over it, and toss to coat leaves. Sprinkle with 1 tsp Fennel and Fire - Fire Salt.
Add persimmon, pomegranate seeds and pears. Toss gently.
PLATE
Divide spinach into four bowls
Top each salad bowl with 1 oz of feta cheese and 1-2 Tbsp of shelled pistachios
Season to taste with Fennel and Fire-Fire Salt
Recipe Note
Serving Suggestions:
Serve alongside roasted chicken, turkey, or salmon for a complete winter meal.
Try it with a bowl of soup and warm bread for a cozy lunch combo.
Sprinkle extra Fennel and Fire Fire Salt on top for a little sparkle and flavor boost.
Chef’s Tip: For an extra burst of color and sweetness, roast the persimmon cubes for 5–7 minutes before adding to the salad. It deepens the flavor and enhances the salad’s winter warmth.
Make It Ahead: Shake the dressing up to 5 days ahead and store it in the fridge. Assemble the salad just before serving for the freshest flavor and texture.
Pair It With: Perfect with Fennel and Fire’s Winterberry Tea or a sparkling pomegranate mocktail.
