Healthy Fall Salad with Roasted Delicata Squash, Persimmons, and Pomegranate Recipe
A vibrant and healthy fall salad featuring roasted delicata squash, creamy avocado, sweet persimmons, and tangy pickled shallots, all brought together with a fresh lime-honey dressing and topped with crunchy toasted pecans and fresh mint leaves. This colorful salad balances sweet, tangy, and savory flavors, making it a perfect seasonal dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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
- Pickled Shallots: Thinly slice the shallots, then rinse them in hot water and squeeze gently to release some onion flavor. Place the shallots in a bowl, add kosher salt and champagne vinegar, and scrunch the shallots with your hands to combine. If the vinegar flavor is too strong, dilute by adding a little water. Leave to pickle at room temperature while preparing the rest of the salad.
- Roasting Squash: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper. Halve, deseed, and thinly slice the delicata squash. Toss the squash slices with olive oil and kosher salt. Spread them evenly on the baking sheet and roast for 30-35 minutes, flipping halfway through to ensure even roasting, until tender and lightly caramelized.
- Prepare 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 all ingredients are well emulsified and combined.
- Assemble the Salad: Arrange the roasted and cooled delicata squash slices on a large serving platter. Layer on the sliced avocado wedges, thinly sliced persimmons, pickled shallots, and pomegranate seeds. Drizzle the lime-honey dressing evenly over the salad. Finally, sprinkle toasted pecans and fresh mint leaves on top for added texture and flavor.
Notes
- Delicata squash skin is edible and softens when roasted, so no need to peel.
- Adjust vinegar amount in pickled shallots to taste to avoid overpowering the salad.
- Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
- For a nuttier flavor, consider adding a pinch of cinnamon to the roasted squash before baking.
- This salad is best served at room temperature or slightly chilled.
Keywords: fall salad, delicata squash salad, roasted squash salad, healthy fall recipe, avocado salad, persimmon salad, pickled shallots, pomegranate seeds, lime dressing, vegetarian salad
