last updated on October 29, 2026

For day 7 of my 12 Days of Christmas Recipes we are making the yummiest delicata squash and persimmon salad. It is the perfect winter salad that is ideal for any holiday gathering.

This salad uses delicata squash, persimmons, and pomegranate, all of which are winter produce! So this really is the perfect winter salad. Plus it is all tossed with an apple cider vinaigrette which ties everything together. Also, it must be noted that this is a no-lettuce salad. I love myself a no-lettuce salad. It is a great way to mix things up and make your salad exciting.

ingredients needed for delicata squash and persimmon salad

how to make this delicata squash and persimmon salad

This salad is really quite simple to make! Start by preheating your oven to 400 degrees, then prepping the squash and onion. Cut the delicata squash in half then scoop out the seeds and cut the squash into 1/2 inch slices. Cut the red onion in half then into thin slices.

Transfer the squash and onion to a baking sheet and toss with olive oil, salt, and pepper. Transfer to the oven and cook for 15-20 minutes, until the squash is browning and the onion is cooked through.

While the squash and onion cook, prep the dressing. Add the apple cider to a small pot over medium heat. Cook until the liquid has reduced by half, about 5 minutes. Add the reduced apple cider to a small jar or bowl. Add the olive oil, apple cider vinegar, dijon mustard, garlic powder, salt, and pepper. Stir until completely combined.

Cut the persimmon in half, then into slices. Add the cooked delicata squash, red onion, persimmon, pomegranate seeds, and pecans to a bowl. Pour the dressing on and toss gently with your hands to combine (tongs are too strong and might tear the squash apart). Top with herbs, serve, and enjoy!

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delicata squash and persimmon salad

[category] Salad, Side Dish

[published] December 15, 2022

[PREP] 15 minutes mins

[COOK] 20 minutes mins

[TOTAL] 35 minutes mins

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Ingredients

salad

• 1 delicata squash
• 1 red onion
• 1 tbsp olive oil
• salt and pepper
• 1 persimmon
• 1/2 cup pomegranate seeds
• 1/4 cup pecans chopped
• herbs (optional, i used dill and chives)

apple cider vinaigrette

• 1/2 cup apple cider
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp dijon mustard
• 1/4 tsp garlic powder
• salt and pepper

Instructions

1. Preheat the oven to 400 F. Cut the delicata squash in half, length-wise and scoop out the seeds. Cut the squash into 1/2 inch slices. Cut the red onion in half and then into thin slices.
2. Transfer the squash and onion to a baking sheet and toss with olive oil, salt, and pepper. Transfer to the oven and cook for 15-20 minutes, until the squash is browning and the onion is cooked through.
3. While the squash and onion cook, prep the dressing. Add the apple cider to a small pot over medium heat. Cook until the cider has reduced by half, about 5 minutes. Add the reduced apple cider to a small jar or bowl.
4. Add the olive oil, apple cider vinegar, dijon mustard, garlic powder, salt, and pepper. Stir until well combined.
5. Cut the persimmon in half, then into 1/2 inch slices.
6. Add the cooked delicata squash, red onion, persimmon, pomegranate seeds, and pecans to a bowl. Pour the dressing on and toss gently with your hands to combine (tongs are too strong and might tear the squash apart). Top with herbs, serve, and enjoy!