Fall Wild Rice Salad with Persimmon

Last Year's Post:  Wheatberry Salad
Two Years Ago:    Turkey Farro Salad with Candied Chickpeas

I found the inspiration for this recipe a year ago and sent it to my vegetarian friend Nikki, but never got around to trying it.  Then this year, I bought several persimmons as decorations for the Thanksgiving table and decided to find out more about them, since I've never actually tasted one.  (Why didn't we ever have persimmons when we were growing up?)  Several sources described their taste as a cross between apricot and honey, which I would agree with when I tried one. They're available October through February. There are also two kinds of persimmon - Fuyu and Hachiya.  Fuyu are more common and are perfectly edible and sweet even when hard.  The Hachiya are very astringent until they ripen to a squishy gel-like consistency, which didn't sound too attractive to me.  This is what Fuyu persimmons look like.

Anyway, after we tried the raw persimmon on Thanksgiving, I wanted to use them in a dish and remembered this recipe.  The original recipe included cooked beans (as well as wild rice), which I eliminated.  I used a new technique to char sliced Brussels sprouts rather than steaming individual leaves, and was please with the smoky yet firm results.  And I added some Gruyere cheese for protein and taste since I eliminated the beans.  Of course, you could substitute blue cheese or goat cheese (or any other cheese, for that matter) if you prefer.

There are a number of steps and ingredients, so my suggestion is to cook the wild rice, Brussels sprouts and squash in advance.  Then it's just a matter of making the vinaigrette and tossing everything together at the last minute.

The result is a truly beautiful and  spectacular fall or winter salad, full of complex flavors and textures.  It could accompany a roast pork, chicken or turkey, and would be the star centerpiece of a vegetarian feast.  It's perfect for a buffet table since it's served at room temperature. Accompanied by  crusty bread and a glass of wine, it was a very satisfying and sophisticated dinner.

print

Fall Wild Rice Salad with Persimmon

Serves 4 as an entree, 6-8 as a side dish 

1 cup uncooked wild rice

6-7 Brussels sprouts, thinly sliced

Extra virgin olive oil

Salt and pepper 2 cups cubed butternut squash (bite-sized cubes)

1/2 small red onion, thinly sliced

1 cup dried cranberries, rehydrated in hot water and drained

2 fresh small Fuyu persimmon, quartered and thinly sliced

1 cup baby arugula

1/3 cup flat-leaf parsley leaves

½ cup Gruyere, cut into small cubes (or blue cheese or goat cheese crumbles)

Vinaigrette:

3/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

1-2 teaspoons grainy mustard

2 tablespoons minced fresh herbs such as lemon thyme, chervil, or marjoram

Salt and pepper

Garnish:
1 cup toasted walnuts or pecans, chopped

1/3 cup pomegranate seeds (optional)

Cook the wild rice according to package directions.  When done, drain and place in a large bowl.  Set aside.

Preheat the oven to broil.  In a medium bowl, toss the sliced Brussels sprouts with a tablespoon or so of olive oil, then sprinkle with salt and pepper.  Spread in a single layer on a baking sheet and place in the center of the oven for 3 minutes.  Stir, then broil for an additional 2-3 minutes until lightly charred on the edges, watching closely so they don’t burn.  Remove and let cool.  Turn the oven down to 400d.

 In a medium bowl, toss the squash cubes with a tablespoon or so of olive oil and sprinkle with salt and pepper. Transfer to a baking sheet and roast until tender, turning halfway through, 15 to 20 minutes. Remove and let cool.

To make the vinaigrette, whisk the olive oil, red wine vinegar, balsamic vinegar, mustard, and herbs together in a bowl. Add salt and pepper to taste.

In a bowl, combine all the salad ingredients except the walnuts and pomegranate seeds. Mix in the vinaigrette, then taste and adjust seasonings. Sprinkle the walnuts (and pomegranate seeds, if using) over the top of the salad and serve.