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delicata squash and persimmon salad

delicata squash and persimmon salad
[category] Salad, Side Dish
[published] December 15, 2022
[PREP] 15 minutes
[COOK] 20 minutes
[TOTAL] 35 minutes
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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!