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Chicory Salad with Acorn, Persimmon, and a Sumac Vinaigrette

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 small acorn squash, seeds scooped out and sliced into 1" wedges
  • 2 tbsp olive oil
  • 1 tbsp honey
  • sea salt for seasoning
  • sumac and sesame seeds for sprinkling
  • 2 tbsp currants
  • 1 ripe fuyu persimmon, thinly sliced by hand or with a mandoline
  • 1 lbs. chicories such as endive, frisée, radicchio, and escarole, trimmed and washed

Sumac Vinaigrette

  • 2 tbsp fresh lemon juice
  • 1 tbsp dijon mustard
  • 1 tsp honey
  • 1 garlic clove, minced
  • 1 tsp sumac
  • 1/4 cup olive oil

Instructions

  1. Preheat the oven to 375° F. Whisk together the olive oil and honey. Arrange the squash on baking tray and drizzle with olive oil mixture and sea salt. Roast for 30-35 minutes, flipping halfway. Sprinkle roasted squash with sumac, sesame seeds. 

  2. Place the currants in a bowl and cover with hot water. Allow to swell, about 5 minutes. Dry off with a towel. 

  3. Tear or cut the lettuce into 1-2 inch pieces, leaving smaller leaves whole. 

  4. Prepare the dressing. Whisk together all of the dressing ingredients. Season with salt and pepper to taste. 

  5. Make the salad. Toss the lettuce with enough dressing to your liking. Top with roasted squash, persimmon and currants. Serve immediately.