Fall Delicata and Persimmon Salad

Another option for your thanksgiving table, or even just a normal Monday

Salads are with out a doubt one of the most misunderstood and in my opinion underrated of foods. They have a bad connotation with sad and lack-luster diet food, and are basically the most neglected dish at any holiday gathering. As a self-certified salad fiend, I'm here to say that they can be delicious, exciting, and even *gasp* the star of your meal.




Taking a page straight out of Michael Pollen's book (perhaps even literally) eating simply and veggie forward is a great way to improve not only our health but the well-being of the planet. Of course, this is an extremely privileged viewpoint to have--access to fresh foods and vegetables is an impossible feat for millions of Americans. And considering the high degree of food insecurity happening due to the COVID-19 pandemic/ economic recession, many are struggling to put food on the table, period. In our conversations about health and wellbeing, we must be aware of our collective and systemic role in food insecurity and food apartheid, and actively work towards comprehensive solutions--shifting the brunt of the responsibility from the individual to industries/ society as a whole.




So this season and beyond, consider getting involved in your local food bank or urban garden. Follow/ support grassroots organizations like Free99Fridge here in Atlanta that is providing meals and food items to unhoused individuals through the use of community fridges. There is no one quick fix to moral dilemmas such as food insecurity, but rather consistent community action can make a difference.


Fall Delicata and Persimmon Salad~


-1 delicata squash

-1 tbsp avocado oil

-2 tsp salt

-1/8 tsp cayenne

-2 persimmons, sliced

-8 oz lettuce

-1/4 red onion

-1/3 cup sliced radishes

-1/4 cup roasted almonds

Lemon Dijon Vinaigrette-

-1/3 cup olive oil

-1 tbsp Dijon mustard

-juice of 2 lemons

-1/2 tsp honey

-1/4 tsp salt

-black pepper to taste


Preheat oven to 400° F. Add squash to a sheet tray and mix with avocado oil, salt, and cayenne. Place in the middle rack of the oven and let cook for 25-30 minutes, or until cooked through and golden brown. Set aside. In a bowl or measuring cup combine vinaigrette ingredients and whisk until smooth. In a medium serving bowl combine the lettuce, persimmons, red onion, radish, squash, and almonds, dress as desired, serve and enjoy!

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