Sliced Persimmon and Winter Squash Salad

persimmon-sliced-transRecipe 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


  1. Cut squash in half lengthwise, scoop out and discard seeds.
  2. 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.
  3. Remove squash from heat, let cool, then remove the skin.
  4. While squash cooks, slice ripe persimmons into thin circle rounds (peels are optional but crunchy-delicious!).
  5. Layer sliced squash and persimmon on a bed of massaged raw kale (see cook’s note) or fresh salad greens.
  6. 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.

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