Roasted Radicchio Persimmon Salad

Name: Roasted Radicchio Persimmon Salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: Radicchio 2; Olive oil 1 tbsp; Salt; Pomegranate molasses 2 tsp; Balsamic vinegar 2 tsp; Persimmons 1; Pistachio nuts 2 tbsp; Goat Cheese 2 oz; Pickled mustard seeds 1 tbsp; Black pepper

with goat cheese and pistachios

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20m
Serves 4
Easy
450 °F
(1)

Ingredients

	2 Radicchio quartered
	1 tbsp Olive oil
	Salt to taste
	2 tsp Pomegranate molasses
	2 tsp Balsamic vinegar
	1 Persimmons Fuyu, sliced
	2 tbsp Pistachio nuts chopped
	2 oz Goat Cheese crumbled
	1 tbsp Pickled mustard seeds
	Black pepper fresh cracked, to taste

Nutritional information

115

Calories

Fat

Carbohydrates

Protein

7mg

Cholesterol

54mg

Sodium

Cuisine:

American Recipes

Ingredients

2 Radicchio
quartered
1 tbsp Olive oil
Salt
to taste
2 tsp Pomegranate molasses
2 tsp Balsamic vinegar
1 Persimmons
Fuyu, sliced
2 tbsp Pistachio nuts
chopped
2 oz Goat Cheese
crumbled
1 tbsp Pickled mustard seeds
Black pepper
fresh cracked, to taste

Roasted Radicchio Persimmon Salad

This wintry Roasted Radicchio Persimmon Salad is as easy as it is delicious. After being roasted until just wilted, the radicchio is drizzled with a pomegranate molasses balsamic dressing, and then roasted to char its edges. The sweet and tangy dressing goes nicely with the bitter radicchio and sweet persimmons. Finish it off with pickled mustard seeds, goat cheese, and a sprinkle of pistachios.

The recipe calls for pickled mustard seeds. You can use store-bought, if you wish, but they are easy to make and store well. To a small saucepan, add ⅓ a cup of yellow mustard seeds, ½ a cup of both water and white wine vinegar, 3 tablespoons of brown sugar, ½ a teaspoon of salt, and a bay leaf. Stir to combine and bring to a boil. Then reduce the heat to a low simmer. Simmer the mustard seeds for 20 minutes or until most of the brine is absorbed. Remove from the heat and let cool. Store the pickled mustard seeds in an airtight container in the refrigerator. Use as a condiment to add flavor and texture to your favorite dishes.

To make the Roasted Radicchio Persimmon Salad, you’ll need the following ingredients:

Steps to make Roasted Radicchio Persimmon Salad

1	Preheat oven
Preheat the oven to 450 °F.
2	Prepare radicchio	1
On a large baking sheet, place 2 quartered radicchios and drizzle with 1 tablespoon olive oil. Season with salt to taste.
3	Roast	10
Roast for 10 minutes.
4	Make dressing	1
In a small bowl, whisk together 2 teaspoons pomegranate molasses and 2 teaspoons balsamic vinegar.
5	Drizzle radicchio with dressing and roast for another 5 minutes	5
Remove the radicchio from the oven and rizzle with the prepared dressing. Roast the radicchio for another 5 minutes until wilted and slightly charred.
6	Assemble salad	4
Arrange the roasted radicchio on a platter. Add the sliced persimmons. Sprinkle with 2 tablespoons chopped pistachios and 2 ounces crumbled goat cheese. Garnish with 1 tablespoon pickled mustard seeds and fresh cracked black pepper.
7	Serve
Serve warm or at room temperature.

This wintry Roasted Radicchio Persimmon Salad makes eating vegetables and fruits easy and delicious. It's a perfect side salad for both weeknight dinners and festive occasions. Made this recipe? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes

Bethany Lim

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.