Roasted Delicata Squash, Persimmon, and Burrata Salad

This hearty salad is perfect for those Fall and Winter months when you want something healthy but substantial. You can find persimmons in season from September through December, so this salad is perfect for any holiday spread. The vibrant hues of orange, yellow, and purple make it a perfect showstopper. The Delicata squash is roasted until candied and then folded into crisp radicchio, sliced sweet and tangy persimmons, and then topped with luxuriously creamy burrata and dotted with toasted hazelnuts. This salad is the whole package!
Full-Roasted Delicata Squash, Persimmon, and Burrata Salad
overhead shot of ingredients for salad: squash, persimmon, lemon, burrata and olive oil

Ingredients are below

Delicata Squash: This is a winter squash and is nicknamed “sweet potato squash” because of its sweet flavor. Its name is derived from its delicate skin, as it looks like it is beautifully hand-painted in stripes. Because the skin is so thin and delicate, there is no need to peel it. The flesh is deliciously sweet when roasted, and It is high in beta-carotene, low in calories, and is loaded with vitamin C.  

Persimmon: Persimmons are in season from September through December. These beautifully orange globes are one of the oldest cultivated fruits in Asia. They are sweet when fully ripe but have a sour aftertaste as they contain soluble tannins. These tannins make your mouth feel slightly chalky and dry. Persimmons are rich in fiber, vitamin C, beta-carotene, iron, manganese, along with a slew of powerful antioxidants. 

Radicchio: This vegetable is known as an Italian chicory. It has a slightly spicy and somewhat bitter taste and is lovely when paired with sweet elements. The beautiful purple leaves with white veins are high in cichoric acid. This compound helps your body regulate your glucose and insulin levels. 

Olive Oil: Because this is a composed salad, the olive oil gives the radicchio and persimmon a nice glossy coating. A very high-quality olive oil is advised for this recipe, as it is primarily used as a finished agent. 

Lemon: The lemon works as a brightening agent, helping to cut through the radicchio’s bitterness and add an acidic contrast to the sweet roasted squash and raw persimmons. 

Hazelnuts: These nuts add an exceptional crunch and toasted finish to the salad. They have a sweet and rounded flavor, as they are considered to be a “healthy fat.” They are loaded with essential nutrients and protein and vitamins. They contain vitamin E, vitamin B6, folate, zinc, potassium, phosphorus, magnesium, copper, Thiamin, manganese, and fiber. They are also rich in antioxidants, which help protect our bodies from oxidative stress, which is an imbalance between antioxidants and free radicals in our bodies. 

 Burrata: Burrata is mozzarellas ostentatious and decadent cousin. The outer shell is thin, while the inside is a mixture of cream and torn strings of mozzarella. It melts into this salad for a heavenly texture and decadence. 

Kosher Salt: Using a high-quality Kosher salt is an absolute MUST for cooking! It will provide a better final product! The salt helps to bring out the vegetables’ natural sweetness and flavor. 

overhead shot of salad with burrata cheese and sliced persimmon.
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Full-Roasted Delicata Squash, Persimmon, and Burrata Salad

Roasted Delicata Squash, Persimmon, and Burrata Salad

This salad has everything from a vast array of textures, colors, and, most of all, flavor! Delicata squash is roasted until sweet and then folded into lemony and crisp radicchio, tangy sliced persimmons, crunchy toasted hazelnuts, and topped with heavenly creamy burrata. This salad is perfect for those chilly Fall and Winter months when persimmons are in season, and you are looking to impress with a simple but substantial salad for any gathering. The colors in this salad speak for themselves…it is so beautiful; it will become your newest addition to the holiday spread!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salads
Cuisine Italian
Servings 2 people
Calories 650 kcal



  • 1 Delicata squash, split in half lengthwise with seeds and innards scooped out
  • 1 persimmon, sliced into thin wedges
  • 1 head radicchio, leaves torn into 2-3 inch pieces.
  • 2 ½ tbsp olive oil
  • ½ lemon, juiced
  • ¼ cup hazelnuts, toasted and roughly chopped
  • 1, 4 oz burrata ball
  • Olive oil to coat the squash
  • Kosher salt to taste



  • Preheat oven to 350 degrees Fahrenheit.
  • Line a baking sheet with parchment paper or a silicone mat.
  • Slice the squash into ½ inch thick half-moons, place in a mixing bowl, and drizzle with olive oil and salt to coat.
  • Lay the coated squash in one even layer on the baking sheet and roast in the oven until slightly browned and tender, about 12-15 minutes.
  • Combine the persimmon and radicchio into a large mixing bowl and coat with the 2 tablespoon olive oil and the lemon juice. Season to taste with salt and pepper. Fold in the roasted Delicata squash.
  • Assemble on a plate or platter and sprinkle the toasted hazelnuts, and top with the burrata.


Calories: 650kcalCarbohydrates: 59gProtein: 19gFat: 45gSaturated Fat: 13gCholesterol: 50mgSodium: 42mgPotassium: 1615mgFiber: 7gSugar: 7gVitamin A: 3639IUVitamin C: 110mgCalcium: 513mgIron: 5mg
Keyword burrata recipe, roasted squash salad, squash salad recipe
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Sarah blair

Adding a generous dose of enthusiasm, excitement, and creativity to the culinary world, Sarah began her career at the French Culinary Institute in NYC. Sarah has worked for the past decade as a Culinary Producer and Food Stylist.

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