Roasted persimmon, kalamata and feta salad with maple garlic vinaigrette
This gorgeous green salad gets its unique flavor profile from a combination of sweet roasted persimmons, Mediterranean olives and feta.
Persimmons are definitely my go-to fruit this month. Ever since picking up a few from a street vendor in New York City, I’ve been searching them out at markets and playing around with different ways to bring out their unique, awesome taste. Of course I eat plenty of delicious persimmon slices straight up as I cook and fool around in the kitchen, and honestly that’s my favorite way to enjoy them.
I loved the idea of incorporating persimmons into both the salad and dressing, which is what I did in this fabulous and easy salad recipe. Mediterranean olives and Israeli feta flavor the salad with their intense and slightly salty flavors, balanced perfectly by the sweet roasted persimmons and tangy garlic maple vinaigrette.
- 4 cups baby kale, spinach and other mixed greens
- 1/2 ed onion, thinly sliced
- 1/2 cup kalamata olives
- 2 tablespoons feta, crumbled
- 2 persimmons, cut into small chunks
- 1/2 cup olive oil
- 1/4 cup maple syrup
- 1/4 cup white wine vinegar
- 1/2 persimmon, grated
- 2-3 cloves garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon guar gum
Preheat oven to 400°. Line a baking sheet with parchment paper, and spread persimmon chunks out on it. Bake for 15 minutes, or until fruit begins to caramelize. Set aside.
In a medium sized salad bowl, mix greens, onion, olives and feta. Top with roasted persimmons.
In a cruet or dressing jar, mix dressing ingredients and shake until fully emulsified.
Drizzle vinaigrette over salad just before serving.
Related Topics: Salads