Delicata Squash Salad with Persimmons and Pomegranate Dijon Vinaigrette

November 07, 2014

A cool-weather salad filled with bright, bold flavors and colors.

1 medium or 2 small Delicata squash, cut in half, seeded and sliced into 1/2-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 1/2 a bunch Lacinato kale, stems removed and leaves torn into pieces
2 oz. mixed baby greens, such as chard, spinach and romaine
1/4 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...
See the full directions on my site

Nutritions

Calories
141

Sodium
122mg
5% DV

Fat
7g
12% DV

Protein
2g
5% DV

Carbs
15g
5% DV

Fiber
1g
7% DV