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.

Broccoli, Cabbage and Brussels Sprout Salad with Dijon Vinaigrette

I love salads and eat them all year long.  Occasionally I get tired of the "bag of salad" routine from the grocery store and need some variety.  This salad is a great, crunchy alternative that's really easy to make and provides you with tons of antioxidants.  Even people who don't like straight-up brussels sprouts or broccoli like this because they're blended in and it tastes like salad.  Plus, it's really pretty.

The dressing is a deliciously light and tangy lemon Dijon vinaigrette rather than a heavy mayonnaise-based version.  The toasted almonds provide nuttiness and the dried pineapple or raisins provide a sweet fruity note. (Dried pineapple is a recent discovery for me that I love in salads or in rice dishes that accompany jerk meat or other spicy food.  It has an intense fruity pineapple flavor without being too sweet or adding liquid to the dish.)

This salad makes a nice light vegetarian lunch or dinner, and it's also a great side salad to serve with any roasted or grilled meat (think about it with grilled ribs).  It's a great choice for your next potluck because it holds well, there are no worries about mayo spoilage, and it's different.  People will be intrigued.

As if that wasn't enough, add a grilled sliced chicken breast to the top of the salad and you've got a main dish entree that's still light and incredibly healthy. 

I typically chop stuff by hand mainly because I like chopping, but this time I hauled out the food processor and tried the slicing disk for the cabbage, brussels sprouts and broccoli.  Worked like a charm.

Mounds of perfectly sliced veggies!  As you can see this makes a big bowl of salad, perfect for a group.

I know there are people out there (certainly my friend Michelle is one of them) that think this sounds way too healthy for them to try.  But hey, it's a new year and we all need to eat healthy.  As my mom used to say,  "Just try it - it might be your new favorite food".   Never worked on us kids but doesn't hurt to give it a shot, right?


* * click here for a printable recipe version * *

Broccoli, Cabbage and Brussels Sprout Salad with Dijon Vinaigrette
Makes about 8 cups

½ cup olive oil
¼ cup lemon juice
2 tablespoons Dijon mustard
4 tablespoons white or rice vinegar
1 teaspoon fine lemon zest
Salt and fresh ground pepper to taste
1 lb Napa or Savoy cabbage (about ½ small head)
1 lb broccoli (about 2 small crowns)
½ lb brussels sprouts (about 12 small), ends trimmed and any brown outer leaves removed
8 medium radishes, ends trimmed
6 green onions, white and green parts thin sliced
1/3 cup sliced almonds, toasted
1/3 cup chopped dried pineapple or raisins


For the dressing, combine the first six ingredients (olive oil through salt and pepper) in a jar and shake. Set aside.

For the salad, thinly slide the cabbage, broccoli, and brussel sprouts by hand or in a food processor using the slicing disk. Add to a large bowl. Thinly slice the radishes by hand and set aside (do not add to the bowl).

Add the dressing to the bowl and toss. Add salt and pepper to taste. Sprinkle the radishes, pineapple (or raisins), and toasted almonds on top to serve.


Variation: Add sliced chicken, pork or other meat to the salad for a main dish entrée.