Every season has it’s color story — summer with its vibrant green hues, spring and its soft and muted tones, winter with crisp whites and blues. Autumn is no exception and perhaps the most vibrant of them all.
Vermont is world renowned for its fall foliage season. The trees are on fire with the warm hues — crimson, ochre, and rusty orange. The landscape truly is alive. As much as I miss the autumn season back home, I still celebrate and find little bits of the season wherever I can. Even if I have to make it through a recipe or decoration!
The pumpkins, squash and gorgeous persimmons are in season here in Maui. The are as autumnal as Hawaii and I embrace them whole heartedly.
Persimmons are new to me as they are not native to Vermont, however I use them just like I would apples. I prefer the Fuyu variety which is like a crunchy apple. They are lovely baked and used in salads. Give this recipe a go for your next outdoor gathering, its simple and seasonal. Feel free to substitute whatever fall flavors you love in.
Persimmon Garden Salad
1 bunch of arugula, washed well (any salad greens will do)
2 red striped beets, roasted and roughly chopped (400 degrees for an hour or until roasted through)
1 ear of corn, grilled and shucked
2 cups of roasted butternut squash, diced (roast with the beets)
2-3 red radishes, sliced thinly
2 Fuyu persimmons, thinly sliced like an apple
1 cup of pomegranate seeds
1 cup of walnuts
goat cheese crumbles or rounds (gorgonzola also works too)
For the vinaigrette:
1 cup of olive oil
1/4 cup of champagne vinegar
1 tablespoon of whole grain mustard
1 spoonful of honey
salt + pepper to taste
Mix together the dressing in a large bowl and set aside.
Toss together the salad greens and the rest of the vegetables, walnuts, and fruit in the large serving bowl. Before serving, garnish with pomegranate seeds and goat cheese crumbles.
Enjoy and Happy Autumn!