| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 20g | 4g | 30g |
| sugars | fibre | protein | salt |
| 20g | 10g | 40g | 0.3g |
There’s just something about the Roasted Persimmon and Turkey Salad recipe that excites me every single time. Perhaps it’s the wonderful blend of flavors that interact in such a harmonious way, or maybe it’s the memories which flood back remembering the joy of harvesting persimmons in the crisp autumn air. A recipe highlighted by the sweetness of the roasted Fuyu persimmons integrated with the tender turkey slices, it soon becomes an experience of gastronomic delight.
The Harmony of Flavors
Creating the Roasted Persimmon and Turkey Salad feels like composing a symphony. Each ingredient carries its own distinct role, yet, when brought together, they perform a flavor concerto worthy of your taste buds. Fuyu persimmons, unlike the traditional astringent varieties, offer a pleasant, sweet taste even when not fully ripened. Their sugary, almost honey-like flavor goes incredibly well with the savory, juicy turkey. The crunchy, slightly bitter taste of the toasted walnuts and the sweet, piquant bite of the dried cranberries add depth to this recipe. Last but certainly not least, the crumbled feta cheese brings a tangy creaminess that ties together each flavorful element.
The Wellness Corner
Aside from tantalizing your palate, the Roasted Persimmon and Turkey Salad also boasts numerous health benefits, thanks to the power-packed ingredients it contains. Persimmons are known to be rich in antioxidants and vitamins, including vitamin A which supports good eye health. The turkey, apart from being a great source of protein, is also rich in essential minerals such as selenium. Crunchy walnuts offer a squeeze of healthy fats, helping to support a healthy brain. On the other hand, the dried cranberries work brilliantly in providing a hit of vitamin C.
Pairing Suggestions
Despite being quite filling by itself, the Roasted Persimmon and Turkey Salad sits perfectly alongside a warm, crusty baguette, spread with a smear of homemade hummus. Or if you fancy a comforting bowl of soup, it beautifully complements a steaming serving of homemade chicken noodle soup.
What You’ll Need
- 3 Fuyu persimmons
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 6 cups mixed salad greens
- 1.5 pounds cooked turkey breast, sliced
- 1 cup walnuts, toasted
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- For the dressing:
- 3 tablespoons olive oil
- 1.5 tablespoons red wine vinegar
- 1.5 tablespoons honey
- 1.5 teaspoons Dijon mustard
Method
Step One
Preheat your oven to 400°F (200°C). Cut the Fuyu persimmons into thin slices and arrange them on a baking sheet. Drizzle the persimmons with 2 tablespoons of olive oil, then season them with salt and black pepper to taste.
Step Two
Roast the persimmons in the preheated oven for about 15 minutes, or until they start to caramelize and turn golden brown. Once done, remove them from the oven and set them aside to cool.
Step Three
While the persimmons are roasting, prepare the salad. In a large bowl, combine the mixed salad greens, sliced turkey breast, toasted walnuts, dried cranberries, and crumbled feta cheese.
Step Four
To make the dressing, whisk together 3 tablespoons of olive oil, the red wine vinegar, honey, and Dijon mustard in a small bowl until well combined.
Step Five
Just before serving, toss the salad with the prepared dressing. Arrange the roasted persimmons on top of the salad. Serve immediately.
