Fall Harvest Salad
Hey, Chef Deb here! Have you enjoyed the recipes I’ve shared? If there’s something you want to see, please do not hesitate to send me a message. I would love to cook-up a meal you’d like see! So don’t hesitate, please let me know!
Having said that, today I’m going to share with you an easy and delicious salad that celebrates fall. You can find these ingredients at your Farmer’s Market and one ingredient in particular might be something you’ve not used before – a persimmon.
This isn’t a tomato, it’s a picture of some persimmons. Persimmons are similar in texture to an apple or pear with a slightly sweet flavor. There are two different kinds of persimmons – one for baking, one for eating – today I’m using the “eating” variety – a Fuyu Persimmon. Bottom line is they are delicious! (Want to know more….click here!)
This salad is simple and uses great fall harvest fruits and vegetables – butter lettuce, roasted butternut squash, Fuyu persimmons, red onions, and a handful of micro-greens – that’s it! Additionally, topped with a creamy homemade salad dressing. It’s perfect for a light lunch on a beautiful fall day!
If you aren’t able to find persimmons, you can certainly substitute with a peach, pear or even an apple (with a little lemon juice to keep them from turning color), but I’d encourage you to try them – again, just make sure you get the eating – not *baking variety (see below).
- 1 small butternut squash
- 1 head butter lettuce
- 1 Fuyu persimmons – can substitute peach or pear if unavailable
- ¼ red onion, thinly sliced
- 1 cup micro-greens
- Salad Dressing
- ⅓ cup cooked butternut squash
- ⅓ cup plain yogurt
- 1 tablespoon honey
- 2 tablespoona white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 3-4 tablespoons water
- Preheat the oven to 450 degrees.
- Directions for the Salad – Peel the butternut squash, slice and cut into small cubes – sprinkle with olive oil, salt & pepper and place on a cookie sheet – roast in the oven for approximately 20 minutes, turning once. When roasted, remove and allow to cool – this can easier be done the day before.
- Tear lettuce and place in a large salad bowl, top with the micro-greens.
- Slice persimmons and sprinkle over the top of the salad, add the red onions and add roasted butternut squash, reserving ⅓ of it for the salad dressing.
- Directions for the Butternut Squash Salad Dressing – Place the butternut squash, yogurt, honey, salt and pepper in a blender. Blend well until it is completely combined. While the blender is running, drizzle in the olive oil. Turn off the blender & scrape down the sides well and check the consistency of the salad dressing. Add in the water, one tablespoon at a time until it is the creamy and pour-able.
*As mentioned above, there are two different types of persimmons Astringent and Non-Astringent – The astringent variety is used for cooking – baking cookies & cakes, these are so good when baked, however when the astringent variety is raw it tastes like chalk…. I mean like really bad chalk, eeeewwww! It’s a fun joke to play on people…..like your brother…. I remember once when my bro came over to my house, I had some persimmons sitting on the counter. He’d never seen one before (heck I never had either) and he asked me what it tastes like and I said an apple and so he grabbed one and took a big bite. Oh…..I paid for that one later! But hey, that’s what brothers and sister’s do….right? ?
The non-astrigent variety – is sweet, flavorful and delicious! That’s the type you want for this recipe!
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