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Vibrant Quinoa & Roasted Persimmon Harvest Salad
Elevate your salad game with our nutrient-dense quinoa and roasted persimmon salad. Perfect for a wholesome, colorful, and delicious meal!
Step into a bowl of vibrant bliss with our Quinoa & Roasted Persimmon Harvest Salad, a recipe that brings together an unexpected combination of flavors and textures. At the heart of this dish is the sweet, caramelized goodness of roasted persimmons, which pair beautifully with nutty quinoa and a medley of nutrient-rich greens. This salad not only delights the palate but also provides a powerhouse of nutrition.
Rich in fiber, vitamins, and antioxidants, persimmons are known for their heart-healthy properties and natural sweetness. Combined with protein-packed quinoa and a variety of fresh, colorful vegetables, this salad is a perfect example of clean eating. It's not just a meal; it's a celebration of seasonal produce and wholesome ingredients that will leave you feeling nourished and satisfied.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mediterranean
Elevate your salad game with our nutrient-dense quinoa and roasted persimmon salad. Perfect for a wholesome, colorful, and delicious meal!
Ingredients
- • quinoa: 1 cup
- • water: 2 cups
- • persimmons: 2, firm and sliced
- • olive oil: 1 tablespoon
- • mixed salad greens: 4 cups (e.g., arugula, spinach, kale)
- • pomegranate seeds: 1/2 cup
- • roasted pumpkin seeds: 1/3 cup
- • red onion: 1/4, thinly sliced
- • fresh mint leaves: 1/4 cup, chopped
- • lemon juice: 2 tablespoons
- • maple syrup: 1 tablespoon
- • Dijon mustard: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water; bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed.
- 3 While the quinoa is cooking, place the sliced persimmons on a baking sheet. Drizzle with olive oil and toss to coat. Roast in the preheated oven for 20 minutes until they are soft and slightly caramelized.
- 4 In a small bowl, whisk together lemon juice, maple syrup, Dijon mustard, salt, and black pepper to make the dressing.
- 5 In a large salad bowl, combine cooked quinoa, mixed greens, pomegranate seeds, roasted pumpkin seeds, red onion, and mint. Add roasted persimmons on top.
- 6 Drizzle the dressing over the salad and gently toss to combine. Adjust seasoning if necessary.
- 7 Serve immediately, garnishing with additional mint leaves if desired.
Serving Suggestions
- • This Vibrant Quinoa & Roasted Persimmon Harvest Salad pairs beautifully with a light, citrus-infused sparkling water or a refreshing glass of iced green tea. For a heartier meal, serve alongside a warm bowl of lentil soup or a slice of whole-grain sourdough bread to soak up the delicious dressing. The salad's bright colors and flavors make it an ideal centerpiece for a dinner party or a delightful addition to a holiday feast. For a delightful flavor contrast, try adding a sprinkle of crumbled feta or goat cheese if you're not following a vegan diet. The tanginess of the cheese complements the sweetness of the persimmons and the richness of the quinoa, creating a harmonious balance of flavors.
Storage Tips
To store leftovers, transfer the salad to an airtight container and refrigerate for up to 2 days. To maintain freshness, store the dressing separately and add it just before serving. If you have extra roasted persimmons, they can be stored in a separate container in the refrigerator for up to 3 days and used in other dishes such as grain bowls or desserts.
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