1cupwild rice blendprepared according to package instructions
1cupdelicata squash
1cupchopped fresh kaletough stems removed
1fuyu persimmonstemmed and chopped (no need to peel!)
5mediumfigsquartered (about 1 cup)
2green onionsboth white and green parts, sliced on the bias
1/3cuppomegranate arils
1/2cupskinned and toasted hazelnutschopped*
5tablespoonsextra virgin olive oildivided
2tablespoonsapple cider vinegar
1teaspoonfresh lemon juice
3/4teaspoonground cinnamondivided
salt and freshly ground black pepperto taste
Instructions
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!
Notes
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!