Persimmon Salad

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This Persimmon salad is perfect for those chilly Fall and Winter months when persimmons are in season. Serve it as a stunning side dish or the main dish, pairing well with any protein.

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Prep Time 10

Cook Time 15

Total Time 25

Course Salads

Cuisine American, Italian

Servings people

Calories 254 kcal

Equipment

Ingredients

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 tbsp olive oil (Plus additional to coat the squash)
½ lemon, juiced
2 tbs red wine vinegar
1/2 tsp Kosher salt (plus additional to coat the raw squash before roasting)
¼ cup hazelnuts, toasted and roughly chopped
1 (4 oz) burrata ball
Freshly ground black pepper to taste
1 tbs finishing olive oil
Flaky sea salt to garnish

Instructions

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 a pinch of salt to coat so the squash has a nice glossy sheen.
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.
Place the radicchio in a large mixing bowl and coat it with two tablespoons of olive oil, lemon juice, red wine vinegar, salt, and freshly ground black pepper to taste and mix.
Add seasoned radicchio to a serving bowl or platter, add the roasted squash, persimmons, and toasted hazelnuts, and place the burrata on top.
Drizzle a tablespoon of the finishing olive oil on top of the burrata and a pinch of flaky sea salt, and enjoy.

Notes

How to Store

This Persimmon Salad is best enjoyed fresh, but here’s how to store leftovers:

Refrigerator: Store in an airtight container for up to 3 days.

Freezing: Not recommended—burrata, and fresh ingredients don’t freeze well.

Nutrition