Sliced Persimmon and Winter Squash Salad

Share this post

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.

Looking for more tasty recipes? We’ve got you covered!

 

Subscribe to the WEEKLY BITE

* indicates required

 

Recent Recipes articles:

Grilled portobello recipe
May 9, 2019
Three simple ways to enjoy watermelon radishes
May 2, 2019
Easy spring salad recipe
April 25, 2019
Three easy Waldorf salad recipes
March 14, 2019
Deliciously simple roasted cauliflower with orange zest
February 27, 2019
The FruitGuys’ intro to homemade jams and jellies
February 21, 2019
Authentic paella recipe
December 13, 2018
Seasonal sunchoke recipe
November 29, 2018
Simple persimmon salad recipe
November 15, 2018
Easy ratatouille recipe
November 8, 2018

More recent articles:

Quick, easy steps to spruce up your office space
May 14, 2019
How to prepare physically and mentally for race day
May 9, 2019
Beehives, swales, and vermicomposting, oh my!
April 29, 2019
Reduce plastic use with these earth-friendly alternatives
April 22, 2019
Food:
History of the tomato
April 18, 2019
Spring fruit varieties and how to enjoy them
April 16, 2019
How to make sure you’re getting enough iron in your diet
April 11, 2019
How fostering psychological safety increases performance
April 8, 2019
Food:
How to prepare Ataulfo mango
April 4, 2019
Does your company’s anti-harassment training measure up?
April 2, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.