Roasted Persimmon & Brie Salad

Recipe by: Jerry James Stone | Written December 5, 2012

For some reason, sometime around September, I stop eating salads. I have it in my head that they are a summer thing. Why? I do not know. So I promised myself, that this year, I would enjoy salads throughout the year. Here is my first one–I’m a little late. But that is okay, this roasted persimmon salad is worth waiting for!

This recipe originally appeared on KQED’s Bay Area Bites.



2 Fuyu Persimmons
1 ounce Brie, preferably triple cream
1 Serving mixed greens
⅛ cup pine nuts
Extra Virgin olive oil
Sea salt, to taste
Pepper, to taste

Total Time:

45 minutes

5 minutes
40 minutes
2-3 servings 
Recipe Type:
  1. Trim, quarter and remove the seeds from 2 persimmons. 

  2. Place the persimmons on a baking sheet, and bake them in a pre-heated oven at 400 degrees for about 40 minutes, turning them over at half time. 

    NOTE: NOTE: Commercially speaking, there are two types of persimmons: the hachiya and the fuyu. Hachiyas are heart-shaped and need to over ripen before eating. They taste kinda furry otherwise. This variety is perfect for baking with. Fuyus can be eaten just like an apple.
  3. In a large mixing bowl, add one serving of mixed greens, 1/8 cup of pine nuts and olive oil. You want just enough oil to lightly coat the leaves. Add salt and pepper to taste, and toss the salad. 

  4. Remove the persimmons from the oven when done--they should be slightly browned but still firm--and let them cool slightly. 

  5. Plate the greens with 1 ounce of brie and top the salad with the roasted persimmons. 



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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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