Sliced Persimmon and Winter Squash Salad

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Recipe by Rebecca Dienner for The FruitGuys

Two of winter's tastiest treats—squash and persimmon—come together in this healthy, colorful salad recipe.

INGREDIENTS
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

PREPARATION

  • 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 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 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.

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