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    Home » Recipes » Seasons » Fall

    Roasted Radicchio & Persimmon Salad

    Published: Nov 16, 2020 Modified: Nov 16, 2020 by Candice

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    Roasted radicchio with persimmon.
    Close up of roasted radicchio and persimmon.
    Ingredients on a white marble countertop.
    Roasted radicchio with persimmon.

    Roasting radicchio until slightly charred is the best way to enjoy radicchio. This persimmon salad is paired with roasted radicchio drizzled with a mix of balsamic vinegar and pomegranate molasses, then topped with pistachios, goat cheese, and pickled mustard seeds.

    Roasted radicchio with persimmon.
    TABLE OF CONTENTS hide
    1 Why This Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Persimmon Salad
    4 Persimmon FAQs
    5 Persimmon & Fall Recipes
    6 Roasted Radicchio & Persimmon Salad

    Why This Recipe Works

    Roasting the radicchio softens its bitter flavor while still allowing its flavor to shine in this wonderfully Fall salad. Drizzled with a mix of sweetness from the balsamic and pomegranate molasses, then topped with pistachios for crunch, goat cheese for tanginess, and pickled mustard seeds. The flavor profile in this salad is amazing, and I don’t say that lightly!

    The dressing makes the salad sing: it uses pomegranate molasses which is a syrup made from pomegranates with a distinct sweet and sour flavor which adds another level of depth to the balsamic vinegar.

    This time of year I love to put persimmons in everything and this persimmon salad highlights the fruit in a way that celebrates the greatness of Fall produce.

    Ingredients & Substitutions

    Ingredients on a white marble countertop.

    persimmon - the two varieties of persimmon that you usually find at the grocery store in the Fall are Fuyu and Hachiya. This recipe uses Fuyu, the ones that are flatter.

    radicchio - a part of the chicory family, this wonderful, vine-red variety has a bitter flavor. Although it is delicious in all it's bitterness, this recipe roasts the radicchio, mellowing the bitter flavor.

    pickled mustard seeds - if you can't find them at the grocery store you can make your own using this recipe! Or you can substitute by adding ½ teaspoon of Dijon mustard to the dressing.

    pomegranate molasses - if you can't find it at your local store, you will be able to find it at a middle eastern market or shop it here on Amazon.

    pistachios - I use roasted, salted pistachios in this recipe and therefore do not add any additional salt.

    How to Make this Persimmon Salad

    Preheat the oven to 450F for the roasted radicchio. While you wait, mix together 2 teaspoons each of balsamic vinegar and pomegranate molasses to make the dressing.

    Drizzle the 8 radicchio quarters with 1 tablespoon of olive oil and roast for 10 minutes. Then, drizzle with the dressing and roast an additional 5 minutes.

    Roasted radicchio on a baking sheet.

    Dress the roasted radicchio with 1 tablespoon of pickled mustard seeds, 2 tablespoons of chopped pistachios, 2 oz. goat cheese (optional), and fresh cracked pepper.

    Roasted radicchio with persimmon and goat cheese.

    Persimmon FAQs

    Why do unripe persimmons numb your mouth?

    They have tannins that make your mouth feel fuzzy. These tannins are actually natural anti-oxidants and considered healthy.

    Can you eat the skin?

    Yes. The skin is thin and edible. Some people prefer to peel them before eating.

    Close up of roasted radicchio and persimmon.

    Persimmon & Fall Recipes

    If you love this persimmon salad, be sure to check out all my Fall recipes, and here are some other persimmon & Fall favorites:

    • Golden Beet & Goat Cheese Salad
    • Chocolate Chip Persimmon Muffins
    • Apple and Sausage Stuffing with Tarragon
    • Persimmon Bread & Baking with Persimmons

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Roasted radicchio with persimmon.
    Print Recipe
    5 from 9 votes

    Roasted Radicchio & Persimmon Salad

    Roasting radicchio until slightly charred is the best way to enjoy radicchio. This salad is paired with persimmon, drizzled with a mix of balsamic vinegar and pomegranate molasses, then topped with pistachios, goat cheese, and pickled mustard seeds.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Salad
    Cuisine: American, Mediterranean
    Diet: Gluten Free, Kosher, Vegetarian
    Servings: 4
    Calories: 115kcal
    Author: Candice

    Ingredients

    Ingredients:

    • 1 fuyu persimmon cut in half and then thin slices
    • 2 radicchio quartered
    • 1 tablespoon olive oil
    • 2 teaspoon pomegranate molasses
    • 2 teaspoon balsamic vinegar
    • 1 tablespoon pickled mustard seeds or mix ½ teaspoon Dijon mustard into the dressing.
    • 2 tablespoon chopped pistachios
    • 2 oz. goat cheese optional
    • fresh cracked pepper

    Instructions

    • Preheat the oven to 450F.
    • Mix together the balsamic vinegar and pomegranate molasses to make the dressing.
    • Drizzle the radicchio with the olive oil and roast for 10 minutes. Then, drizzle with the dressing and roast an additional 5 minutes.
    • Dress the roasted radicchio with the pickled mustard seeds, chopped pistachios, goat cheese, and fresh cracked pepper.

    Notes

    If you can't find it at your local store, you will be able to find it at a middle eastern market or shop it here on Amazon.
    I use roasted, salted pistachios in this recipe and therefore do not add any additional salt.
    If you can't find them at the grocery store you can make your own using this recipe! Or you can substitute by adding ½ teaspoon of Dijon mustard to the dressing.

    Nutrition

    Calories: 115kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 54mg | Potassium: 59mg | Fiber: 1g | Sugar: 3g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

    This post was originally published in December of 2017 but was republished with new photos, step by step instructions, and tips in November of 2020.

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    Reader Interactions

    Comments

    1. Margaret M

      December 08, 2020 at 3:52 pm

      5 stars
      Yummy yummy! Made a few alterations to suite my taste by adding some wedges of grilled red cabbage. Didn't have enough goat cheese, so I added small mozzarella bites, too. This will be a welcome addition to my menus. Thank you!

      Reply
      • Candice

        December 09, 2020 at 8:21 am

        Sounds so good, Margaret... I'm glad you liked it! Thank you for sharing!

        Reply
    2. Margaret M

      December 08, 2020 at 4:28 am

      I have a load of Fuyu persimmons and found this recipe when I searched online for what to do with them. This recipe looks delicious. I made the mustard seed caviar last night. Will be making this for dinner as well, but I'm using both red cabbage and radicchio because I haven't cared much for the strong bitterness in raw radiccho. I'm hoping to learn to love a new veg. Thank you for this recipe.

      Reply
      • Candice

        December 09, 2020 at 8:22 am

        Can't wait to hear how it goes, Margaret!

        Reply

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