Instructions

1. Preheat your oven to 400°F (200°C). This will prepare the oven for roasting the kabocha squash.
2. While the oven is heating, prepare the kabocha squash. Start by peeling the squash with a vegetable peeler. Then, cut it in half and scoop out the seeds. Finally, cut the squash into 1-inch cubes to ensure even cooking.
3. Place the cubed kabocha squash on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss the squash to ensure that all pieces are evenly coated.
4. Roast the kabocha squash in the preheated oven for about 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through for even roasting.
5. While the kabocha is roasting, prepare the kale. Rinse the kale leaves under cold water to remove any dirt or grit. Remove the tough stems and chop the leaves into bite-sized pieces.
6. In a large bowl, combine the chopped kale with a drizzle of olive oil, a pinch of salt, and a squeeze of vinegar. Massage the kale with your hands for about 2-3 minutes until it becomes tender and slightly wilted. This step helps to break down the tough fibers in the kale.
7. Once the kabocha squash is done roasting, remove it from the oven and let it cool slightly. Add the warm kabocha to the bowl with the massaged kale.
8. Next, prepare the persimmons. Slice the persimmons into thin wedges or rounds, depending on your preference. Add the persimmon slices to the salad bowl with the kabocha and kale.
9. Drizzle the salad with a bit more olive oil and vinegar to taste. Toss gently to combine all ingredients without mashing the persimmons.
10. Serve the salad warm or at room temperature, garnished with additional salt and pepper if desired. This salad pairs well with grilled proteins or can be enjoyed on its own as a light meal.