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    Home » Recipes

    Roasted Persimmon & Pomegranate Quinoa Salad

    By: Thomas Published: 31 Dec, 17 Updated: 16 Nov, 20 7 Comments

    RecipePrintComments

    Roasted Persimmon & Quinoa Salad

    After 3 cinnamon rolls, 4 slices of chocolate caramel yule log, and a ton of other delicious food, it's time to get back on track!

    Don't get me wrong, I still have many sweet recipes coming this month but to start 2018 right, let's have a salad. But not a boring one please! This quinoa and lentils salad is packed with texture thanks to the roasted almonds, crunchy pomegranate arils, and a bit sweet with the addition of balsamic roasted persimmons. The dressing is a refreshing basil, tahini, and sesame sauce. Ready?

    Roasted Persimmon & Quinoa Salad

    We start by roasting the persimmons and almonds together on the same baking sheet. Roasting them together saves time, because no one wants to spend 2 hours making a salad.

    Almonds are coated with maple syrup, sesame oil and a sprinkle of salt, while persimmons are simply drizzled with balsamic vinegar. After 15 minutes in the oven, almonds are golden brown and persimmon slightly softer and caramelized.

    Roasted Persimmon & Quinoa Salad

    For the greens I used a mix of arugula and baby spinach, you can use kale, shredded lettuce, or swiss chard, or any leafy green you have on hand. I only used 1 cup of packed greens here, but if you want a greener and lighter salad, feel free to add more.

    Next comes the dressing that takes this salad to the next level. It requires only 4 ingredients: fresh basil, creamy tahini, toasted sesame oil for a nutty flavor, and white rice vinegar to add some zing.

    Roasted Persimmon & Quinoa Salad

    Mix everything together, chill in the refrigerator for 2 hours and enjoy!

    Roasted Persimmon & Quinoa Salad

    This salad is a meal in itself, it's filling, nutritious, and packed with protein thanks to the quinoa and green lentils. I like to drizzle a bit more tahini on top because one never has too much tahini.

    If you try this healthy salad, let me know in the comments! I wish you all a Happy New Year!

    Roasted Persimmon & Quinoa Salad

    Roasted Persimmon & Pomegranate Quinoa Salad
    Roasted Persimmon & Quinoa Salad

    Roasted Persimmon & Pomegranate Quinoa Salad

    Author: Thomas
    Refreshing, healthy quinoa and lentils salad with balsamic roasted persimmon, crunchy pomegranate, and a delicious basil tahini dressing.
    Print Recipe Pin Recipe
    Prep Time 35 mins
    Course Salad
    Cuisine Mediterranean
    Servings 6
    Calories 281 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • 1 cup quinoa
    • ¼ cup green lentils
    • 2 and ¼ cup water
    • ½ teaspoon salt
    • ⅓ cup raw almonds
    • ⅛ teaspoon salt
    • 1 teaspoon sesame oil
    • 1 teaspoon maple syrup
    • 1 persimmon sliced
    • 2 tablespoon balsamic vinegar
    • ⅓ cup fresh pomegranate arils (from ½ pomegranate)
    • 1 cup packed greens (spinach, arugula, etc)

    Basil Tahini Dressing

    • ¼ cup tahini
    • ¼ cup packed fresh basil
    • ½ teaspoon toasted sesame oil
    • 1 tablespoon white rice vinegar (or lemon juice)
    • 2-3 tablespoon water

    Instructions
     

    • Combine the quinoa, green lentils, water, and salt in a medium saucepan. Bring to a boil, cover and let simmer for about 20 minutes, or until the quinoa and lentils are soft. Drain excess water if needed and transfer to a large mixing bowl.
    • In the meantime, preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
    • In a small bowl, combine the almonds with the salt, sesame oil, and maple syrup. Stir to coat. Transfer the almonds to the baking sheet. Arrange the sliced persimmon on the same baking sheet and drizzle with balsamic vinegar (I used about 2 tablespoons).
    • Bake for 15 minutes, stirring the almonds and flipping the persimmon slices halfway through baking. Remove from the oven and let cool.
    • Combine the quinoa, lentils, roasted persimmon, almonds, pomegranate arils, and greens in a large mixing bowl. Pour in the basil tahini sauce and stir to coat. Taste and adjust seasonings if needed. Cover with plastic film and chill in the refrigerator at least 2 hours before serving.

    Basil Tahini Dressing

    • Combine all the ingredients in a blender, or small electric mixer, and blend on high speed until smooth and almost no basil leaves remain. Scrape down the sides as needed.

    Nutrition

    Serving: 1 gCalories: 281 kcalCarbohydrates: 35.2 gProtein: 9.9 gFat: 12.3 gFiber: 6.9 gSugar: 6.3 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Kathleen

      December 31, 2017 at 9:36 pm

      Hi Thomas, first I'd like to wish you all the best for the new year. So glad I found your website a few weeks ago. I immediately started with the Vegan aged Camembert and this evening it just was ready to try and eat it for the very first time. In one word: delicious!!! I did made some minor alterations in the recipe about which I will write to you later. You're really doing a very good job and I hope you'll go on with it. Quite exceptional between all the other blogs about food. Yours is number one for me!

      Reply
      • Thomas

        January 02, 2018 at 12:32 pm

        Hey Kathleen!
        Thanks, happy New Year to you too! Glad to hear you like the recipes!

        Reply
        • Abigail Randolph

          December 19, 2021 at 11:30 am

          I noticed that in the ingredients list the quantity of persimmons is not listed. How many should be used in this recipe?
          Thanks

          Reply
          • Thomas

            December 19, 2021 at 7:33 pm

            One piece of persimmon, maybe you missed it 🙂

            Reply
    2. Linda

      January 01, 2018 at 9:37 am

      Oh wow! At last a vegan website that I can identify with. I have been looking for cultured vegan cheeses forever. Thank you for starting this and may you go on from strength to strength.

      Reply
    3. Megan Marquet

      January 04, 2018 at 1:48 pm

      I am not sure what is better, the recipe or the pictures! I am definitely trying this out soon, thank you for sharing and keep up the inspiring work!

      Reply
      • Thomas

        January 05, 2018 at 2:40 pm

        Thanks Megan 😉

        Reply

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