Prepare to embark on a taste adventure that will tantalize your senses and revolutionize your salad game! This isn't just another boring green dish - it's a stunning culinary masterpiece that transforms humble ingredients into a gourmet experience. Imagine a symphony of sweet persimmons, earthy roasted beets, creamy goat cheese, and crunchy walnuts dancing together on your plate, creating a flavor explosion that will make your taste buds sing with joy. Whether you're a health-conscious foodie or a culinary explorer, this recipe promises to elevate your meal from ordinary to extraordinary!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 ripe persimmons, sliced
- 1 cup cooked quinoa
- 1 cup roasted beets, diced
- 1/2 cup crumbled goat cheese
- 1/4 cup walnuts, chopped
- 2 cups mixed greens
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) for roasting beets if not already prepared.
- Wash and trim the beets, then wrap individually in aluminum foil. Roast in the preheated oven for 45-60 minutes until tender when pierced with a fork.
- Allow roasted beets to cool completely, then peel and dice into small cubes.
- Cook quinoa according to package instructions: rinse quinoa, combine with water in a 1:2 ratio, bring to boil, then simmer covered for 15 minutes until fluffy.
- While quinoa cooks, wash and prepare mixed greens, removing any tough stems.
- Slice persimmons into thin, uniform half-moon shapes, ensuring they are ripe but firm.
- Toast chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring constantly to prevent burning.
- Prepare the vinaigrette by whisking olive oil, balsamic vinegar, salt, and pepper in a small bowl until emulsified.
- In a large salad bowl, layer mixed greens as the base, then top with cooled quinoa, roasted beet cubes, and persimmon slices.
- Sprinkle crumbled goat cheese and toasted walnuts over the salad.
- Drizzle the prepared balsamic vinaigrette just before serving, gently tossing to combine all ingredients.
- Serve immediately at room temperature to enjoy the full blend of flavors and textures.
Tips
- Choose ripe but firm persimmons for the best texture and sweetness
- Toast walnuts carefully - they can burn quickly, so keep stirring and watch closely
- Roast beets in advance to save time on preparation day
- Use high-quality olive oil and balsamic vinegar for a more robust dressing
- Allow quinoa to cool completely to prevent wilting the greens
- For extra flavor, consider adding a sprinkle of fresh herbs like thyme or mint
- If you prefer a warm salad, serve the quinoa and beets slightly heated
- Store components separately if preparing in advance to maintain optimal texture
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 20mg
