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


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




3 thoughts on “Refreshing green salad with persimmon, squash & citrus”

Leave a Comment

Pin It on Pinterest

Share This
Scroll to Top