Roasted persimmon salad with maple-mustard vinaigrette
Community member
"Instead of eating persimmons raw, you should definitely try roasting them—especially for this recipe. The sweet taste of persimmons paired with the strong flavor of rosemary might seem unusual, but they fit perfectly together. If desired, you can top this salad with a cheese like mozzarella, feta, or Pecorino."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
oven, 2 cutting boards, 2 knives, bowl (large), 2 bowls (small), baking sheet, frying pan
How-To Videos
How to prepare lamb’s lettuce
How to prepare garlic
Basic mustard vinaigrette
How to toast nuts
Nutrition per serving
Step 1/5
- 1 persimmons
- ½ clove garlic
- 1 sprigs rosemary
- 1 tbsp olive oil
- salt
- pepper
- oven
- cutting board
- knife
- bowl (large)
- bowl (small)
Preheat oven to 200°C/390°F. Cut persimmons into wedges and add them to a bowl. Finely chop garlic and rosemary and add to a small bowl with some of the olive oil. Season with salt and pepper to taste and stir to combine. Add the mixture to the persimmons and toss to coat.
Step 2/5
- baking sheet
Transfer persimmons to a baking sheet and bake at 200°C/390°F for approx. 10 – 15 min., or until the wedges are just brown on the outside, but not too soft. Let cool.
Step 3/5
- 100 g lamb's lettuce
- 12½ g walnuts
- 12½ g pecans
- cutting board
- knife
- frying pan
In the meantime, prepare the lamb’s lettuce. Roughly chop walnuts and pecans and toast them in a frying pan until fragrant. Remove from heat and set aside.
Step 4/5
- ½ tsp mustard
- ¾ tbsp maple syrup
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- salt
- pepper
- bowl (small)
Add mustard, maple syrup, and white wine vinegar to a small bowl and stir to combine. Slowly add remaining olive oil and stir to combine until a vinaigrette forms. Season with salt and pepper to taste.
Step 5/5
- 1 tbsp dried cranberries
Arrange lamb’s lettuce and lukewarm persimmon wedges on a serving plate. Top with toasted walnuts, pecans, and dried cranberries, then drizzle with maple-mustard vinaigrette. Enjoy!
Enjoy your meal!
