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Fall Harvest salad with persimmons and roast squash on white plate with fork.

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! Topped with a creamy homemade salad dressing it’s a perfect light lunch on a beautiful fall day!
Course Salads
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 247kcal
Author Deb Clark
Cost $10


  • 1 small butternut squash
  • 1 head butter lettuce
  • 1 Fuyu persimmons - can substitute peach or pear if unavailable
  • ¼ red onion thinly sliced
  • 1 cup micro-greens


  • 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!


Roasting the squash the day before will make putting this meal together quick and easy!


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