A cool-weather salad filled with roasted delicata squash, persimmons and pomegranate that's brimming with bright flavors and colors.
While this time of the year warm soups and hearty casseroles often steal the spotlight, I think that a substantial salad brimming with seasonal favorites like squash and hearty greens has its place at the dinner table as well. One with body and heft, that’s loaded with colors and big, bright flavors ranging from sweet to tart, especially when a nice, zippy vinaigrette is involved.
Of course the possible variations are countless but I’m quite partial to this delicata squash salad loaded with persimmons and pomegranate seeds. It‘s a wonderful mix of sweet, tart, crunchy and creamy all in beautiful shades of gold, red and green.
On a holiday table filled with rich dishes, its clean flavors cuts through the heaviness of the meal. Think of it as a palate cleanser of sorts. That’s not to say that it isn’t perfectly suited for an everyday meal.
The process starts by roasting slices of delicata squash, which by the way is a breeze to prepare thanks to its thin skin which means there’s no need to peel it. While that’s in the oven you just whisk together a sweet and tangy vinaigrette made with pomegranate molasses and Dijon mustard.
The Dijon mustard adds a nice little kick to the mix while the pomegranate molasses is tart and refreshing. The full-flavored vinaigrette pairs well with the more subdued creamy flavor of the roasted squash while complementing the sweetness of the persimmon. (If you can’t get your hands on persimmons, slices of apples or pears would be nice too). Pomegranate arils add a pop of color and toasted almonds that essential crunch. Feel free to add a few shavings of Pecorino or feta for an extra layer of saltiness, but the salad has a lot going for it on its own already so that’s entirely optional and up to your discretion.
What are your favorite kinds of salads to eat in the fall and winter?
A cool-weather salad filled with roasted delicata squash, persimmons and pomegranate that’s brimming with bright flavors and colors.
- 1 medium or 2 small Delicata squash, cut in half, seeded and sliced into ½-inch-thick rings
- 2 small Fuyu persimmons, cut into thin wedges
- 4 Tablespoons/ 60ml extra-virgin olive oil, divided use
- 2 Tablespoons/30ml Apple cider vinegar
- 1 Tablespoon/15ml Pomegranate molasses
- 1 teaspoon Dijon mustard
- Sea salt, to taste
- Freshly ground pepper, to taste
- 2 oz baby kale leaves or about ½ a bunch Lacinato kale, stems removed and leaves torn into pieces
- 2 oz. mixed baby greens, such as chard, spinach and romaine
- ¼ cup fresh pomegranate seeds
- ¼ cup/ 28g toasted almonds, coarsely chopped
- Preheat oven to 400°F.
- In a bowl, toss the squash with 1 Tablespoon of the olive oil and a pinch of salt and pepper. Place on a baking sheet and roast until tender (about 30 minutes).
- Meanwhile in a large bowl, whisk together the vinegar, mustard, pomegranate molasses and remaining olive oil and season with a pinch of salt and pepper.
- When the squash is ready remove the baking sheet from the oven and set it on a wire rack to cool.
- Toss the kale and baby greens with the vinaigrette. Top with the squash, persimmon slices, pomegranate seeds and toasted almonds serve immediately.
Gluten-Free, Grain-Free, Vegan, Vegetarian, Paleo
Amount Per Serving: Calories: 279Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 139mgCarbohydrates: 17gFiber: 5gSugar: 8gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.