Rice Salad with Roast Persimmons

This salad got a good review

When I started thinking about this entire week of celebrating persimmons I wasn't really sure what I could make besides salads and cake so I did a little research and came across roast persimmons.  Wow they are a revelation!  I am still figuring out exactly what can be done with a roast persimmon but the few times we have used them they are really wonderful.  This rice salad used about -

4 cups Cooked Rice
1 Roast Delicata Squash
2 Roast Persimmons
1 lb. Roast Baby Carrots

Students helped me to peel and cut the squash into batons that we tossed in olive oil and salt and then roasted until they were soft and a little browned.  The Persimmons were peeled and cut into quarters also tossed in olive oil and salt and then roasted until they were soft and a little browned, the carrots got the same treatment. The cooking class cut all the roast vegetables into small pieces and we mixed it all together.  I added a little salt and olive oil but really the roast vegetables had plenty of flavor.

Quantities are hard to remember - I think I used 4 cups of uncooked rice, 5 lbs. of carrots, about 6 squash and maybe 6 persimmons.  We also added a few handfuls of roast broccoli but I don't think that it was really necessary.  

We did not make this at school

I got so excited about roast persimmons that we made a tart with a lemon/orange curd and roast persimmons