Description
A vibrant and nutritious fall salad featuring roasted delicata squash, pickled shallots, creamy avocado, sweet persimmons, and crunchy pecans, all brought together with a tangy lime-honey dressing and fresh mint.
Ingredients
Scale
Pickled Shallots
- 2 large shallots, halved and thinly sliced
- ¼ cup champagne vinegar (more if needed)
- ½ teaspoon kosher salt (more to taste)
Roasted Delicata Squash
- 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)
Lime Salad Dressing
- 3–4 tablespoons olive oil
- 1 medium lime, zested and juiced
- 1 teaspoon honey
- ½ teaspoon flaky sea salt (more to taste)
Salad Assembly
- 2 large avocados, sliced into wedges
- 2 persimmons, sliced thinly
- ¼ cup pomegranate seeds
- ¼ cup pecans, toasted
- ¼ cup fresh mint leaves
Instructions
- Prepare Pickled Shallots: Thinly slice the shallots and rinse them in hot water, then squeeze to release some of the onion’s sharpness. Place the shallots in a bowl, add salt and champagne vinegar, and scrunch with your hands to mix well. If the vinegar flavor is too strong, dilute with a little water. Leave at room temperature while you roast the squash and prepare the rest of the salad.
- Roast Delicata Squash: 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. Toss the squash with olive oil and kosher salt, then arrange in a single layer on the baking sheet. Roast for 30-35 minutes, flipping the slices halfway through to ensure even browning and roasting. Remove from oven and let cool slightly.
- Make Lime Salad Dressing: In a small mason jar or bowl, combine the lime zest, lime juice, honey, flaky sea salt, and olive oil. Shake or whisk vigorously until emulsified and well combined.
- Assemble Salad: On a large platter, layer the roasted and cooled delicata squash, sliced avocado wedges, thin persimmon slices, pomegranate seeds, and pickled shallots. Drizzle the lime dressing evenly over the salad. Finally, sprinkle with fresh mint leaves and toasted pecans for added freshness and crunch.
Notes
- Use a sharp knife when slicing delicata squash, as the skin is edible but can be tough.
- Adjust the level of vinegar in pickled shallots to your preference by diluting with water if needed.
- Toast pecans lightly in a dry skillet over medium heat until fragrant for deeper flavor.
- This salad can be served warm or at room temperature.
- For a vegan version, substitute honey with maple syrup or agave nectar.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: fall salad, delicata squash salad, roasted squash, pickled shallots, persimmon salad, healthy salad, autumn recipe, lime dressing, vegetarian fall salad
