Roasted persimmon salad with maple-mustard vinaigrette

Based on 21 ratings

Julia Stephan

Senior Food Editor at Kitchen Stories

Difficulty

Easy 👌
20
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
persimmons
1½ tbsp maple syrup
1 tsp mustard
1 clove garlic
2 sprigs rosemary
8 tbsp olive oil
200 g lamb's lettuce
25 g walnuts
25 g pecans
2 tbsp white wine vinegar
2 tbsp dried cranberries
salt
pepper
Metric
Imperial

Utensils

  • oven
  • 2 cutting boards
  • 2 knives
  • bowl (large)
  • 2 bowls (small)
  • baking sheet
  • frying pan

Nutrition per serving

Cal
500
Protein
4 g
Fat
40 g
Carb
32 g
  • Step 1/5

    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.
    • persimmons
    • 1 clove garlic
    • 2 sprigs rosemary
    • 2 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

    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.
    • 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

    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.
    • 200 g lamb's lettuce
    • 25 g walnuts
    • 25 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

    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.
    • 1 tsp mustard
    • 1½ tbsp maple syrup
    • 2 tbsp white wine vinegar
    • 6 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

    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!
    • 2 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!