Roasted persimmon salad with maple-mustard vinaigrette

Based on 12 ratings

Julia

Editor at Kitchen Stories

“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 👌
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!