Roasted Parsnip & Persimmon Salad

  • Kale
  • Oven roasted parsnips  – warmed
  • Fuyu persimmon
  • Marinated, baked tofu (soy sauce, balsamic vinegar, maple syrup, red chile flake, cumin, coriander, garlic clove) – warmed
  • Red onion
  • Goat cheese


  • Rice wine vinegar
  • Olive oil
  • Soy sauce
  • Lemon juice & zest
  • Fresh ginger
  • Maple syrup
  • Smashed garlic clove
  • Freshly grated nutmeg
  • Cumin & coriander
  • Salt

A cold having settled itself firmly into my life, I’m seeking antidotes and bits of colorful comfort wherever I can find it.  Of course, last week when my latest batch of Fuyu persimmons began to reach ripeness, I could not have known I’d be under the weather this week and in need of the cheerful, bright orange slices to enliven my mood.

The almost honey-like flavor and smooth texture of a ripe Fuyu, with its hints of cinnamon and nutmeg, usually fall into the dessert category, but I enjoy putting them into salads and savory dishes.  They are particularly well-matched with the creamy, nutty, and faintly lemony roasted parsnips.  When I put fruit into salad, I want to counter the possibility of over-sweetness by making the dressing savory and earthy.  Soy sauce, with garlic and warm spices, does the trick here and keep the salad balanced nicely between sweet, bright, warm, & umami.  I marinated the tofu cubes in the same ingredients as the dressing to reinforce the earthy flavors; and finally, the sharp, clean bite of raw red onion adds a pleasant snap and a light dusting of creamy goat cheese ties up this colorful, rich, perfect for a winter’s lunch salad.



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