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Roasted Persimmon & Brie Salad

Yields1 ServingPrep Time5 minsCook Time40 minsTotal Time45 mins

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.

roasted persimmon brie salad 3

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

Trim, quarter and remove the seeds from 2 persimmons.

cut persimmon 1


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: 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.


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.

tossed salad 1


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


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

persimmon salad 1


roasted persimmon brie salad 2

Nutrition Facts

Servings 1