Roasted Squash, Apple, & Persimmon Salad
Served as a centerpiece salad for Christmas dinner or as a fresh offering at any winter gathering, this bowl shines with color and warmth. It’s elegant, abundant, and incredibly simple to prepare—ideal for entertaining when you want maximum flavor with minimal effort.
Equipment
- Large salad bowl
- Cutting Board
- Chef’s Knife
- Small whisk
- Small Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Sheet pan (for roasting squash)
Ingredients
- 6 cups baby spinach
- 6 cups baby red leaf lettuce
- 2 delicata squash roasted*
- 1 cup toasted pecans
- 2 tart apples sliced into batons
- 2 persimmons sliced into batons
- 1/3 cup mild blue cheese crumbles
- 1 cup pomegranate arils
Apple Cider Vinaigrette
- 1/2 cup apple cider
- Juice and zest of 1 lemon
- 1 tablespoon Dijon mustard
- 1 shallot finely minced
- 2 tablespoons white distilled vinegar
- Salt and pepper to taste
- 2 tablespoons honey
- 1/2 –3/4 cup olive oil
Instructions
- Add the baby spinach and baby red leaf lettuce to a large serving bowl.
- Arrange the roasted delicata squash over the greens.
- Sprinkle on the toasted pecans, apple batons, and persimmon batons.
- Add the blue cheese crumbles and pomegranate arils.
- In a small bowl, whisk the apple cider, lemon zest and juice, Dijon mustard, minced shallot, white vinegar, salt, pepper, and honey.
- Slowly pour in the olive oil while whisking to create a smooth vinaigrette.
- Drizzle half the vinaigrette over the salad.
- Toss gently to coat and serve the remaining dressing alongside.