Roasted Root-Vegetable Salad with Persimmons Recipe

Name: Roasted Root-Vegetable Salad with Persimmons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds rutabagas, peeled and cut into 1-inch dice; 1 1/2 pounds parsnips, peeled and cut into 1-inch dice; 1 1/2 pounds turnips, peeled and cut into 1-inch dice; 3 large carrots, peeled and cut into 1-inch dice; 1/2 cup plus 1 tablespoon extra-virgin olive oil; Salt and freshly ground pepper; 2 medium shallots, thinly sliced; 5 tablespoons sweet white wine; 3 tablespoons white wine vinegar; 1 1/2 teaspoons chopped thyme; 3 Fuyu persimmons, cut into 1-inch dice; One 3-ounce head of frisee, torn; 2 Belgian endives, cored and sliced crosswise 1/2 inch thick; 1/2 cup pomegranate seeds

Servings: persons

1 1/2 pounds rutabagas, peeled and cut into 1-inch dice
1 1/2 pounds parsnips, peeled and cut into 1-inch dice
1 1/2 pounds turnips, peeled and cut into 1-inch dice
3 large carrots, peeled and cut into 1-inch dice
1/2 cup plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
2 medium shallots, thinly sliced
5 tablespoons sweet white wine
3 tablespoons white wine vinegar
1 1/2 teaspoons chopped thyme
3 Fuyu persimmons, cut into 1-inch dice
One 3-ounce head of frisee, torn
2 Belgian endives, cored and sliced crosswise 1/2 inch thick
1/2 cup pomegranate seeds

1
Preheat the oven to 375.
2
On a large rimmed baking sheet, toss the rutabagas, parsnips, turnips and carrots with 3 tablespoons of the olive oil.
3
Spread in an even layer and season with salt and pepper.
4
Bake for about 1 hour, stirring occasionally, or until just tender.
5
Let cool.
6
In a small skillet, heat the remaining 6 tablespoons of olive oil.
7
Add the shallots and cook over moderate heat until starting to brown, 6 minutes.
8
Transfer to a large bowl and let cool.
9
Stir in the wine, vinegar and thyme.
10
Season with salt and pepper.
11
Add the roasted vegetables, persimmons, frisee and endives to the dressing and toss well.
12
Transfer to a platter, sprinkle with the pomegranate seeds and serve.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds rutabagas, peeled and cut into 1-inch dice, 1 1/2 pounds parsnips, peeled and cut into 1-inch dice, 1 1/2 pounds turnips, peeled and cut into 1-inch dice, 3 large carrots, peeled and cut into 1-inch dice, and more.

Yes, Roasted Root-Vegetable Salad with Persimmons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Root-Vegetable Salad with Persimmons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions