Name: Healthy Fall Salad with Roasted Delicata Squash, Avocado, Persimmons, and Pomegranate Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 large shallots, halved and thinly sliced; ¼ cup champagne vinegar (more if needed); ½ teaspoon kosher salt (more to taste); 2 large delicata squash, halved, deseeded, cut into ¼ inch slices; 2 tablespoons olive oil (more if needed); ½ teaspoon kosher salt (more to taste); 3-4 tablespoons olive oil; 1 medium lime, zested and juiced; 1 teaspoon honey; ½ teaspoon flaky sea salt (more to taste); 2 large avocados, sliced into wedges; 2 persimmons, sliced thinly; ¼ cup pomegranate seeds; ¼ cup pecans, toasted; ¼ cup fresh mint leaves

Ingredients

2 large shallots, halved and thinly sliced

¼ cup champagne vinegar (more if needed)

½ teaspoon kosher salt (more to taste)

2 large delicata squash, halved, deseeded, cut into ¼ inch slices

2 tablespoons olive oil (more if needed)

½ teaspoon kosher salt (more to taste)

3-4 tablespoons olive oil

1 medium lime, zested and juiced

1 teaspoon honey

½ teaspoon flaky sea salt (more to taste)

2 large avocados, sliced into wedges

2 persimmons, sliced thinly

¼ cup pomegranate seeds

¼ cup pecans, toasted

¼ cup fresh mint leaves

Instructions

Step 1: Thinly slice the shallots and rinse them briefly in hot water, then squeeze to release some of the sharp onion flavor. Place them in a bowl, add the ½ teaspoon kosher salt and ¼ cup champagne vinegar. Scrunch the shallots gently with your hands. If the vinegar taste is too strong, dilute with a little water. Let the shallots pickle at room temperature while you prepare the rest of the salad.

Step 2: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Halve, deseed, and slice the delicata squash into ¼ inch slices, then toss in a bowl with 2 tablespoons olive oil and ½ teaspoon kosher salt. Arrange the slices in a single layer on the baking sheet and roast for 30-35 minutes, turning halfway through, until tender and lightly caramelized. Remove and let cool.

Step 3: Prepare the salad dressing by combining lime zest, lime juice, honey, flaky sea salt, and 3-4 tablespoons olive oil in a small jar or bowl. Shake or whisk until well combined.

Step 4: To assemble, layer the cooled roasted squash on a platter. Top with sliced avocado, thin persimmon slices, pomegranate seeds, and the pickled shallots. Drizzle the lime dressing over the salad. Finish by sprinkling with toasted pecans and fresh mint leaves before serving.

Tips & Variations

Use other squash varieties like acorn or kabocha if delicata isn’t available, but adjust roasting time as needed for thickness.

Add a sprinkle of goat cheese or feta for extra creaminess and tang.

Toast pecans gently in a dry pan to bring out their flavor before adding to the salad.

For a vegan version, replace honey with maple syrup or agave nectar.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. To keep ingredients fresh, store the dressing separately and add just before serving. The squash and pickled shallots hold up well, but avocado may brown; squeeze a bit of lime juice over avocado slices to slow oxidation if you plan to store it.

FAQs

Can I prepare the pickled shallots ahead of time?

Yes, pickled shallots can be made up to a day in advance and kept refrigerated. This enhances their flavor and saves time when assembling the salad.

What if I don’t have champagne vinegar?

You can substitute with apple cider vinegar or white wine vinegar. Just adjust the amount to suit your taste, as these vinegars differ slightly in acidity and flavor intensity.