Roasted Persimmon & Brie Salad

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

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!

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  • 2 Fuyu Persimmons
  • 1 Ounce Brie, preferably triple cream
  • 1 Serving Mixed Greens
  • 1/8 Cup Pine Nuts
  • Extra Virgin Olive Oil
  • Sea Salt, to taste
  • Pepper, to taste

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Yield: 2 servings

Total Time
40 minutes

Cook time
40 minutes

Main Ingredients:

Brie, Mixed Greens, Persimmon

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.

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.

About Cooking Stoned

Hi, I’m Jerry James Stone and welcome to my food blog.

My recipes are vegetarian, just like me. Some are even vegan. I like to keep things pretty simple, using just a few ingredients. So, you'll be cooking in no time.

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