This Spinach Salad features vibrant persimmon, creamy feta, and roasted delicata squash, all tossed in a tangy yogurt cumin dressing, making it a refreshing and nutritious dish perfect for any occasion.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Persimmon | 1 | |
Watermelon Radish | 1 | |
Feta | 1/4 | preferably sheeps milk |
Delicata Squash | 1 | large, 2 small = 1 large |
Spinach | 6 oz | |
Yogurt | 1/4 cup | |
Lemon | 1 | zest and juice |
Cumin | 1/4 tsp | |
Salt | 1/2 tsp | |
Olive Oil | 1/4 cup | |
Olive Oil | 3 tbsp | for drizzling on top |
PREPARATION
Roast the delicata squash.
Preheat the oven to 400 °F (205°C). Cut the squash into bite sized pieces. Toss with 1 TB EVO and 1 tsp salt. Lay on a sheet tray and roast in the oven until tender and has some nice color, about 25 minutes.
Make the dressing.
In a mixing bowl, combine the yogurt, lemon zest and juice, cumin and salt. Mix well. Drizzle in the olive oil, blending well. Taste for salt and adjust if necessary.
Prep the rest of the vegetables.
Wash the spinach, and place in a large serving bowl. Using a mandolin, thinly shave the persimmon and the watermelon radish, add to the bowl with the spinach. Scatter with the feta and the squash when it’s ready.