Persimmon Harvest Salad
With it's Fall flavors and colors, this Persimmon Harvest Salad with Citrus Vinaigrette appeals to those who eat with their eyes! This vegetarian recipe is also perfect for those following a Primal or Paleo way of eating.
Servings 4
Ingredients
Salad
- 2 ripe Fuyu persimmons (sliced horizontally)
- 4 medium beets, cubed (roasted or pickled)
- 1 ½ cups cooked butternut squash, cubed (or cooked sweet potato)
- 1 pound arugula
Citrus Vinaigrette
- ½ cup fresh orange juice
- 3 tablespoons champagne vinegar
- 1 tablespoon lemon juice
- 1 tablespoon minced shallot
- ¼ cup extra virgin olive oil
- ¼ cup extra light olive oil
- ¼ teaspoon dried thyme
- zest from the orange
- pinch of salt
- pinch of fresh black pepper
Garnish
- toasted hazelnuts (pecans, or walnuts)
- Parmesan cheese (goat cheese or feta cheese)
- pomegranate seeds optional
Instructions
- Butternut squash: Peel the butternut squash and cut lengthwise. Scoop out the seeds and cut lengthwise into quarters. Put into a glass baking dish with 1 T water, cover and microwave for 4 minutes. Cut into pieces. Alternately, use already cooked butternut squash or sweet potatoes.
- Citrus Vinaigrette: Squeeze the orange juice into a small sauce pan and bring up to a boil. Turn the heat down to a strong simmer and reduce by half. Pour the reduced orange juice into a small bowl and add the rest of the ingredients for the dressing and whisk. Taste for seasoning. For a stronger orange flavor add more orange zest, for more acidity add more vinegar, for a stronger punch of tartness add more lemon juice.
- Assemble: Divide the arugula among 4 plates. Arrange the sliced persimmon. Add the butternut squash, beets, cheese, hazelnuts and any other garnishes. Pour dressing over. Serve.