Persimmon and Roasted Beet Autumn Salad with Blood Orange Vinaigrette

Name: Persimmon and Roasted Beet Autumn Salad with Blood Orange Vinaigrette
Ingredients: 2 ripe Persimmons; 2 to 4 packages Melissa’s Steamed Baby Beets; 3 Melissa’s Organic Baby Yams, cut into ½ inch cubes, roasted (or substitute with 1 med. yam); Melissa’s Organic Spinach; ⅓ cup freshly grated Parmesan cheese; ¼ cup pepitas; ⅓ cup Melissa’s Pomegranate Arils; 1 Melissa's Blood Orange, peeled and sliced horizontally; 1 Melissa’s Blood Orange, zested and juiced; 3 tablespoons white balsamic; 1 tablespoon Melissa's Shallot, minced; ¼ cup olive oil; A pinch or two dried thyme; Salt and pepper to taste