This mouthwatering salad utilizes roasted honeynut squash along with a few other delightful fall ingredients to create a bowl that’s bursting with flavor.
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|4 cups||dandelion greens|
|1||coffee cake persimmon|
|1||shinko Asian pear|
|1||red oak lettuce|
|2 tbsp||sherry vinegar|
|3 tbsp||extra virgin olive oil|
Serves 2 people
Preheat oven to 450℉. Remove the stem and root end of the squash, then halve it lengthwise. Using a spoon, scoop seeds and set aside. Cut the squash in half again, crosswise where the seed cavity meets the neck. Slice both halves into 1/4” strips. Toss squash with 2 tbsp EVOO and 1 1/2 tsp salt. Arrange on a lined baking sheet leaving one corner open.
Clean the seeds from the “guts”—this does not have to be perfect! Toss the seeds in the same bowl with remaining EVOO, adding another 1/2 tsp salt. Spread in the open corner of the baking sheet and bake the squash and seeds both for 15 to 25 minutes. The squash should have some color and be tender, but not falling apart. The seeds should have color and be crispy throughout. While the squash is roasting, prepare the remaining ingredients.
Wash, dry and cut the dandelion greens into 2” pieces. Place in the mixing bowl to stage for the squash. Pluck the parsley leaves, leaving whole. Add to the bowl with the dandelion. Remove the core end of the red oak. Wash and dry the leaves. Seed the pomegranate over a bowl of water to catch the pith. Slice the persimmon and pear into 1/4” slices. Being careful to remove the persimmon seeds.
Once the squash is done, and while still hot, add to the mixing bowl with the dandelion and parsley. Add the sherry vinegar and toss to wilt the greens lightly and lighten the bitterness. Add the red oak, persimmon, pear, and remaining EVOO and salt to the bowl. Toss again and then plate the salad, topping with pomegranate seeds and roasted squash seeds.