1Fuyu persimmons - can substitute a peach, an apple or a pear if unavailable
¼red onionthinly sliced
1cupmicro-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 from the ovenand allow to cool.
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.
Top with Salad Dressing and serve!
Notes
Roasting the squash the day before will make putting this meal together quick and easy!