With it's Fall flavors and colors, this Persimmon Harvest Salad with Citrus Vinaigrette appeals to those who eat with their eyes! This vegetarian recipe is also perfect for those following a Primal or Paleo way of eating.
Butternut squash: Peel the butternut squash and cut lengthwise. Scoop out the seeds and cut lengthwise into quarters. Put into a glass baking dish with 1 T water, cover and microwave for 4 minutes. Cut into pieces. Alternately, use already cooked butternut squash or sweet potatoes.
Citrus Vinaigrette: Squeeze the orange juice into a small sauce pan and bring up to a boil. Turn the heat down to a strong simmer and reduce by half. Pour the reduced orange juice into a small bowl and add the rest of the ingredients for the dressing and whisk. Taste for seasoning. For a stronger orange flavor add more orange zest, for more acidity add more vinegar, for a stronger punch of tartness add more lemon juice.
Assemble: Divide the arugula among 4 plates. Arrange the sliced persimmon. Add the butternut squash, beets, cheese, hazelnuts and any other garnishes. Pour dressing over. Serve.