Refreshing green salad with persimmon, squash & citrus

Bright, refreshing citrusy winter salad.  This is truly an enjoyable salad to eat, there is nothing boring or mundane about it. This  salad is super easy to compose, it took just a few minutes to put together, easy enough to do while the butternut squash is roasting in the oven.

First, roast your squash:

1 butternut squash, cubed…drizzled with a few tablespoons of olive oil, salt and pepper… roast at 375° for about 25 minutes.  You will need about 1 1/2 cups cooked squash for the salad.

Ingredients for the rest of the salad:

1  5 ounce box of mixed greens of your choosing, i used a mesclun mix
1 small box of micro-greens, i like arugula micro-greens
1 persimmon sliced thin
1 radish sliced thin
1 tangelo orange  First zest the orange.  The zest will go on top of your salad at the very end.  Then, cut away the skin of the orange with a knife which will allow you to supreme the segments, leaving behind the tough white membrane.   Squeeze all the juice from the  remainder of the orange into a little bowl for your dressing
1/4 red onion sliced very thin
fresh mint leaves (about 10-1520 leaves or so)
4 tablespoons pumpkin seeds

Vinaigarette:

juice from the orange (about 4 tablespoons or more)
4 tablespoons of olive oil
salt & pepper
1/4 tsp garlic powder or fresh minced garlic if your prefer

Whisk the olive oil into the juice from the orange add salt and pepper and garlic powder.  I like to assemble this salad on a large flat platter.  I layer it starting with the greens and lay everything else on top.. then i spoon the dressing on top, add the zest from the orange, then add the roasted squash last.

Serves 4 people