Roasted Radicchio & Persimmon Salad
This delightful Roasted Radicchio & Persimmon Salad is drizzled with a balsamic vinegar and pomegranate molasses dressing, and then topped with pistachios, goat cheese, and pickled mustard seeds. Flavorful AND colorful! Roasting radicchio until slightly charred is one of the best ways to enjoy radicchio.
Servings: 4
Calories: 115kcal
Ingredients
Ingredients:
- 1 fuyu persimmon cut in half and then thin slices
- 2 radicchio quartered
- 1 tbsp olive oil
- 2 tsp pomegranate molasses see notes for store-bought
- 2 tsp balsamic vinegar
- 1 tbsp pickled mustard seeds or mix 1/2 tsp Dijon mustard into the dressing.
- 2 tbsp chopped pistachios
- 2 oz. goat cheese optional
- fresh cracked pepper
Instructions
- Preheat the oven to 450F.
- Mix together the balsamic vinegar and pomegranate molasses to make the dressing.
- Drizzle the radicchio with the olive oil and roast for 10 minutes. Then, drizzle with the dressing and roast an additional 5 minutes.
- Dress the roasted radicchio with the pickled mustard seeds, chopped pistachios, goat cheese, and fresh cracked pepper.
Notes
If you can't find it at your local store, you will be able to find it at a middle eastern market or shop pomegranate molasses on Amazon.
I use roasted, salted pistachios in this recipe and therefore do not add any additional salt.
If you can't find them at the grocery store you can make your own! Or you can substitute by adding 1/2 teaspoon of Dijon mustard to the dressing.
Buying store-bought pomegranate molasses is usually less expensive than making your own.
Nutrition
Calories: 115kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 54mg | Potassium: 59mg | Fiber: 1g | Sugar: 3g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
