Roasted Delicata Squash, Fig and Persimmon Wild Rice Salad
Roasted Delicata Squash, Fig and Persimmon Wild Rice Salad is packed with kale, pomegranate, and tossed in a spiced maple vinaigrette!
I did some major gardening about a week ago and realized my tomato plants are so close to the end. I’ll probably be pulling them up this week which makes me really sad, but they’ve had a good run.
In all honestly, I haven’t really been incorporating tomatoes into my dishes lately because of all the fall produce that I’m finding. I guess I really am over summer!
This Roasted Delicata Squash, Fig and Persimmon Wild Rice Salad is one of the ways I’ve been celebrating fall lately. It incorporates some of my favorite fall ingredients with wild rice and the warm flavor of cinnamon!
To say that I’m excited about this salad is a serious understatement.
This salad came to be when I had (5) of my favorite ingredients on hand:
- Delicata squash
- Fuyu persimmon
I wanted to create a dish where they would shine together and knew the perfect vehicle would be a wild rice salad. All of the colors, textures, and flavors just scream fall!
I decided to add some warm spice to the equation so I roasted the delicata squash in some ground cinnamon and added some to the vinaigrette as well.
A little spice does make everything nice after all. 🙂
The vinaigrette also has tangy apple cider vinegar which is a must this time of year, along with some maple syrup to continue on with our fall theme.
The best part of this Roasted Delicata Squash, Fig and Persimmon Wild Rice Salad is that it’s so versatile. You can substitute the delicata squash for butternut squash, red kuri, or pumpkin and it would be equally delicious.
If you haven’t tried delicata squash I encourage you do so. It’s got a sweet flavor and velvety texture that I think is even better than butternut squash. And the clincher? You don’t have to peel it! Simply halve it, remove the seeds, and slice it into half moons and roast away.
The delicata skin is beautiful and adds a nice chewy texture that I love. Kabocha squash and red kuri squash are other autumn squash that you don’t have to peel so look them up! Read this post for more on squash varieties and how to cut them properly.
If figs aren’t in season you can substitute them with dried figs or add dried cranberries if you’re not into figs at all. You can also use pears or apples or whatever fruit you have on hand!
This Roasted Delicata Squash, Fig and Persimmon Wild Rice Salad will be the hit of your fall table and guess what? The leftovers make an amazing lunch.
With salads like this, I’m definitely not going to miss summer produce. 🙂
And now it’s Eat Seasonal time, where a group of bloggers join up to share recipes featuring seasonal produce! This month I used kale, onions and squash from the list we were given.
You can get in on the fun too, using the hashtag #eatseasonal to share your seasonal recipes as well. Be sure to visit the links below for the other Eat Seasonal blogger’s recipes!
Chai Spiced Apple Scones with Apple Cider Glaze by Floating Kitchen
Smoky Pumpkin Black Bean Chili by She Likes Food
Cheddar Chipotle Sweet Potato Soup by Healthy Seasonal Recipes
Apple Cinnamon Scones by Completely Delicious
Instant Pot Red Velvet Beet Soup by Letty’s Kitchen
Apple Cinnamon Baked Oatmeal by JoyFoodSunshine
Spaghetti Squash Shakshuka by Kitchen Confidante
Curried Cauliflower Quinoa and Lentil Salad by Food for My Family
One-Skillet Zucchini Lasagna by Vintage Mixer
Creamy Chicken and Mushroom Stuffed Peppers by Foodie Crush
Roasted Delicata Squash, Fig and Persimmon Wild Rice Salad
Roasted Delicata Squash, Fig, and Persimmon Wild Rice Salad is packed with kale, pomegranate, and tossed in a spiced maple vinaigrette!
- 1 cup wild rice blend, prepared according to package instructions
- 1 cup delicata squash
- 1 cup chopped fresh kale, tough stems removed
- 1 fuyu persimmon, stemmed and chopped (no need to peel!)
- 5 medium figs, quartered (about 1 cup)
- 2 green onions, both white and green parts, sliced on the bias
- 1/3 cup pomegranate arils
- 1/2 cup skinned and toasted hazelnuts, chopped*
- 1/4 cup plus 1 tablespoon extra virgin olive oil, divided
- 2 tablespoons apple cider vinegar
- 1 teaspoon fresh lemon juice
- 3/4 teaspoon ground cinnamon, divided
- salt and freshly ground black pepper, to taste
- Preheat the oven to 375 degrees. Place the delicata squash on a rimmed baking sheet and toss in 1 tablespoon of the olive oil, 1/2 teaspoon of the cinnamon, and salt to taste. Roast for 30-40 minutes or until tender and caramelized. Remove from heat.
- Place the chopped kale in large bowl When the rice is done, pour it into the bowl over the kale and toss to combine. This will wilt the kale slightly. Allow to cool slightly.
- Place the remaining olive oil, apple cider vinegar, lemon juice, cinnamon, and salt and pepper to taste in a mason jar, cover, and shake vigorously until combined. Set aside.
- Add the roasted squash, persimmon, figs, green onion, and pomegranate arils to the wild rice kale mixture. Add enough dressing to coat and toss to combine.
- Serve slightly warm with chopped hazelnuts and enjoy!
- Nutrition information was calculated using My Fitness Pal is meant to be an estimate only. The numbers will change based on brands used and any substitutions made. No salt has been included in the nutrition information.
- This salad is very versatile! Use butternut squash, pumpkin, or your favorite squash in place of the delicata and substitute with your favorite fruits like pear or apple. If figs aren’t in season, dried figs would be amazing as well!
- Leftover salad makes the perfect lunch for a few days.
- * I used Trader Joe’s pre-toasted hazelnuts — they were a huge time saver!
Recipe source: Flavor the Moments// All images and text © .
Yield: 6 servings, Serving Size: 1/6
- Amount Per Serving:
- Calories: 347
- Total Fat: 15g
- Saturated Fat: 19g
- Sodium: 35mg
- Carbohydrates: 43g
- Fiber: 7g
- Sugar: 13g
- Protein: 6g