Roasted Persimmon & Quinoa Salad

Roasted Persimmon & Pomegranate Quinoa Salad

Refreshing, healthy quinoa and lentils salad with balsamic roasted persimmon, crunchy pomegranate, and a delicious basil tahini dressing.

  • Author: Full of Plants
  • Yield: 6 1x


  • 1 cup (170g) quinoa
  • 1/4 cup (50g) green lentils
  • 2 and 1/4 cup (530ml) water
  • 1/2 tsp salt
  • 1/3 cup (45g) raw almonds
  • 1/8 tsp salt
  • 1 tsp sesame oil
  • 1 tsp maple syrup
  • 1 persimmon, sliced
  • 2 tbsp (30ml) balsamic vinegar
  • 1/3 cup fresh pomegranate arils (from 1/2 pomegranate)
  • 1 cup packed (about 30g) greens (spinach, arugula, etc)

Basil Tahini Dressing

  • 1/4 cup (70g) tahini
  • 1/4 cup packed fresh basil
  • 1/2 tsp toasted sesame oil
  • 1 tbsp (15ml) white rice vinegar (or lemon juice)
  • 23 tbsp water


  1. 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.
  2. In the meantime, preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  3. 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).
  4. Bake for 15 minutes, stirring the almonds and flipping the persimmon slices halfway through baking. Remove from the oven and let cool.
  5. 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

  1. 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.


  • Serving Size: 1
  • Calories: 281
  • Sugar: 6.3g
  • Fat: 12.3g
  • Carbohydrates: 35.2g
  • Fiber: 6.9g
  • Protein: 9.9g