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!

1. Trim, quarter and remove the seeds from the 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 the mixed greens, pine nuts and olive oil. You want just enough oil to lightly coat the leaves. Add the salt and pepper 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 the brie and top the salad with the roasted persimmons.