ᐧ

Bowl Me Over

Delicious recipes that (most times!) end up in a bowl, hence the name Bowl Me Over. My goal is to inspire you, making meal time more fun and less complicated!

Fall Harvest Salad #MeatlessMonday

by 33 Comments

Jump to Recipe Print Recipe

Have you ever eaten persimmons?

Persimmons

Persimmons

This isn’t a tomato, it’s a picture of some persimmons that I picked up at the Farmer’s Market. Persimmons are similar in texture to an apple or pear with a slightly sweet flavor. There are two different kinds of persimmons – one for baking, one for eating – today I’m using the “eating” variety – a Fuyu Persimmon. Bottom line is they are delicious! (Want to know more….click here!)

Fall Harvest Salad

Fall Harvest Salad

This beautiful salad is very simple and uses great fall harvest fruits and vegetables – butter lettuce, roasted butternut squash, Fuyu persimmons, red onions, and a handful of micro-greens – that’s it! Additionally, topped with a creamy homemade salad dressing it’s a perfect light lunch on a beautiful fall day!

Fall Harvest Salad

Fall Harvest Salad

If you aren’t able to find persimmons, you can certainly substitute with a peach, pear or even an apple (with a little lemon juice to keep them from turning color), but I’d encourage you to try them if they are available in your area – again, just make sure you get the eating – not *baking – variety.

Fall Harvest Salad

Fall Harvest Salad

You know me – I love a great salad and this is so easy, it’s perfect for a light meal. You should definitely give it a try.

Persimmons
Print Recipe
5 from 5 votes

Fall Harvest Salad

This beautiful salad is very simple and uses great fall harvest fruits and vegetables – butter lettuce, roasted butternut squash, Fuyu persimmons, red onions, and a handful of micro-greens – that’s it! Additionally, topped with a creamy homemade salad dressing it’s a perfect light lunch on a beautiful fall day!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salads
Cuisine: American
Servings: 2 servings
Calories: 247kcal
Author: Souper Chef Deb from Bowl Me Over
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1 small butternut squash
  • 1 head butter lettuce
  • 1 Fuyu persimmons - can substitute peach or pear if unavailable
  • 1/4 red onion thinly sliced
  • 1 cup micro-greens

Instructions

  • Preheat the oven to 450 degrees.
  • Peel the butternut squash, slice and cut into small cubes - sprinkle with olive oil, salt & pepper and place on a cookie sheet - roast in the oven for approximately 20 minutes, turning once. When roasted, remove and allow to cool - this can easier be done the day before.
  • Tear lettuce and place in a large salad bowl, top with the micro-greens.
  • Slice persimmons and sprinkle over the top of the salad, add the red onions and add roasted butternut squash, reserving 1/3 of it for the salad dressing.

Nutrition

Calories: 247kcal | Carbohydrates: 62g | Protein: 6g | Sodium: 21mg | Potassium: 1669mg | Fiber: 11g | Sugar: 20g | Vitamin A: 43955IU | Vitamin C: 90.4mg | Calcium: 221mg | Iron: 3.9mg
Persimmons
Print Recipe
5 from 5 votes

Creamy Butternut Squash Salad Dressing

Creamy and guilt free salad dressing.
Prep Time10 mins
Total Time10 mins
Course: Salad Dressing
Cuisine: American
Servings: 1 cup
Calories: 260kcal
Author: Souper Chef Deb from Bowl Me Over
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1/3 cup cooked butternut squash
  • 1/3 cup plain yogurt
  • 1 tablespoon honey
  • 2 tablespoona white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 3-4 tablespoons water

Instructions

  • Place the butternut squash, yogurt, honey, salt and pepper in a blender. Blend well until it is completely combined. While the blender is running, drizzle in the olive oil. Turn off the blender & scrape down the sides well and check the consistency of the salad dressing. Add in the water, one tablespoon at a time until it is the creamy and pour-able.

Nutrition

Calories: 260kcal | Carbohydrates: 26g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1205mg | Potassium: 290mg | Sugar: 22g | Vitamin A: 5040IU | Vitamin C: 9.8mg | Calcium: 121mg | Iron: 0.3mg

*As mentioned above, there are two different types of persimmons Astringent and Non-Astringent –  The astringent variety is used for cooking & baking cookies – cakes, these are so good when baked, however when the astringent variety is raw it tastes like chalk…. I mean like really bad chalk, eeeewwww! It’s a fun joke to play on people…..like your brother…. I remember once when my bro came over to my house, I had some persimmons sitting on the counter. He’d never seen one before (heck I never had either) and he asked me what it tastes like and I said an apple and so he grabbed one and took a big bite. Oh…..I paid for that one later! But hey, that’s what brothers and sister’s do….right? 😀

The non-astrigent variety – is sweet, flavorful and delicious! That’s the type you want for this recipe!

 

About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Comments

  6. Jennifer Stewart says


    This salad is light but comforting! Perfect for Fall! I always think that salads can’t be for cooler weather because they are so light and crisp but with these flavors I love it! I haven’t tried persimmons yet so this will be a new treat for me!

    Reply

  9. Gwen @simplyhealthyfamily says

    I’ve not ever had a persimmon!! I’ve eyed them several times at the grocery store wondering what to do with them. Thanks for sharing, this looks wonderful!

    Reply

  11. christine says

    So funny, yesterday while shopping I noticed a big bin of persimmons on sale and I thought to myself “I wish I knew what to do w/ those”. I’ve never used, nor even tasted. Maybe I’ll head back now that I see how I can use it!

    Reply

  13. Lindsay De La Cerda says


    I know this says “fall harvest salad” but it worked great for tonight! So far all of the dressings you make along with your salads are winners! Love!

    Reply

  14. Lois says


    This looks like a delicious salad. Will be giving it a try. It especially hits the spot this time of year with so much big meals and this is so light and wonderful

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

More From the Blog

Okra Stew with Sausage in a bowl
Tower House Mesa Verde NP
Rows of chewy oatmeal cookies on a cooling sheet.
Cast Iron Skillet Cornbread Recipe on a white plate topped with butter and honey.
Roasted Radishes Recipe with potatoes on green plate
Chicken soup in white bowl on blue plate with chips, tomatoes and jalapeños
White bowls filled with cooked vegetables.
Vegetable Casserole on white plate.
Tuna Casserole fills up a white bowl. There's a serving dish with a spoon for more when you're ready for seconds.

Meet Souper Chef Deb

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Learn More . . .