Recipe by Rebecca Dienner for The FruitGuys
Two of winter’s tastiest treats—squash and persimmon—come together in this healthy, colorful salad recipe.
- Winter squash, 2 cups, sliced (after cooking)
- Fuyu persimmon (1 large or 2 small)
- Seeds from 1 pomegranate
- 2–3 cups kale (destemmed), cut or torn into bite-size pieces; or fresh salad greens
- 2–3 tablespoons olive oil
- 1–2 tablespoons vinegar (sherry, rice, or apple cider)
- Salt and pepper to taste
- Cut squash in half lengthwise, scoop out and discard seeds.
- Place cut side of squash on cutting board and slice into ¼-inch thick slices. Two cooking methods—choose one:
1. Place slices in a steamer basket in a single layer and steam until easily pierced with a fork, about 7–10 minutes.
2. Preheat oven to 400°F. Lightly coat slices with olive oil spread on a baking sheet in a single layer, and roast until fork-tender, about 7–10 minutes.
- Remove squash from heat, let cool, then remove the skin.
- While squash cooks, slice ripe persimmons into thin circle rounds (peels are optional but crunchy-delicious!).
- Layer sliced squash and persimmon on a bed of massaged raw kale (see cook’s note) or fresh salad greens.
- Drizzle with the desired amount of oil/vinegar, salt, and pepper, and sprinkle with pomegranate seeds.
Serves 4 as a side salad; 2–3 as an entree. Prep time, 20 minutes; cook time, 7–10 minutes.
Cook’s note: To massage kale, place chopped kale in a bowl and lightly drizzle with olive oil. Massage it by squeezing the leaves in your hands. Once the leaves turn a dark and glossy green color (about 2 minutes) they are ready.