This week, I think we might have a first on the column: Persimmons! And maybe also pomegranate. Photographer and blogger Erin Gleeson of The Forest Feast is the palate behind this intriguing combination of flavors and beautiful autumnal colors. Her Persimmon Squash Salad garnished with hazelnuts, pomegranate, radicchio and parmesan is a mouthful to say, and one of the most original and unique dishes we have featured on the column. I think this salad would be wonderful as part of your Thanksgiving celebration in all its elegance and contrasting colors and textures. When you try it, leave us a note, and let us know how you liked it! — Kristina
For more Thanksgiving food ideas, have a look in our entertaining archives where you can search by course or holiday. Some of my personal favorites include: Stephanie Dietz’s fresh cranberry bourbon sauce, William Brinson’s stuffed acorn squash with apple chestnut stuffing, Beatrice Peltre’s gratin dauphinois, Nikole Herriot’s onion and thyme buns, Susan Schwake’s apple onion cheese tart, Adrienne Blumthal’s blackberry balsamic pie and Deadly Squire’s apple pie.
About Erin: Erin Gleeson of The Forest Feast is a photographer based in northern California (near San Francisco). She works from her lovely cabin in the woods, which inspires her to create photographic recipe illustrations using local and seasonal ingredients. For more of Erin’s food ideas, check out her blog. Also, take a look in our archives at Erin’s Behind the Bar recipe for beer floats, which readers really loved!
The full recipe after the jump . . .
- 2 cups peeled and thinly sliced butternut squash
- 3 Fuyu persimmons, thinly sliced (no need to peel)
- 2 radicchio heads
- 1/4 cup shelled and chopped hazelnuts
- seeds from one pomegranate
- shavings of parmesan (for garnish, approx. 1/4c)
- 3T olive oil
- 2T vinegar (rice or apple cider vinegar work nicely)
- salt to taste
Thinly slice radicchio and lay on the bottom of a platter. Next, layer the thinly sliced persimmons. Steam slices of butternut squash for approximately 10 minutes, cool and layer atop persimmons. Sprinkle the platter with pomegranate seeds, hazelnuts, oil and vinegar. Garnish with parmesan and a sprinkle of coarse salt. Serves 4. Enjoy!
Hello from The Forest Feast! This time of year in Northern California, everywhere I go I see trees full of juicy, ripe persimmons. A friend was kind enough to let me pick some of his, which I used for this seasonal salad. When eating persimmons raw, be sure to choose the firm, squat Fuyu type (the other more oblong ones are much better cooked). I combined the persimmons with steamed butternut squash, radicchio, hazelnuts and parmesan. This would be a great side for Thanksgiving. Happy Cooking!