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Persimmon Salad Recipe
This salad is perfect for those chilly Fall and Winter months when persimmons are in season, and you want to impress with a simple but substantial salad for any gathering.
Equipment
- 1 Roll parchment paper
- 1 Set measuring spoons
Ingredients
Salad
- 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
- Flaky sea salt to sprinkle over burrata
Instructions
Salad
- 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.
Nutrition
Calories: 650kcalCarbohydrates: 59gProtein: 19gFat: 45gSaturated Fat: 13gCholesterol: 50mgSodium: 42mgPotassium: 1615mgFiber: 7gSugar: 7gVitamin A: 3639IUVitamin C: 110mgCalcium: 513mgIron: 5mg