Recipe by Brynie Greisman

Roasted Fruit Salad

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

I don’t know about you, but I’m always looking for new, novel ideas for salads. Roasted veggies are familiar to us, but fruit?? You’re going to love this. Roasting fruit makes it juicier, deepens the flavor, and concentrates and caramelizes the sugar inherent in each luscious piece. Married with a sweet-tangy glaze, it’s absolutely irresistible. Enjoy!


Roasted Fruit

  • 1 persimmon, thickly sliced

  • 1 pear, unpeeled, cut into eighths

  • 1 kiwi, peeled and thickly sliced

  • 1 red apple, unpeeled, cut into eighths

  • 1 green apple, unpeeled, cut into eighths


  • 1 8-ounce (225-gram) bag shredded romaine lettuce

  • 1/2 avocado, peeled and cubed


  • pepper, to taste

  • 1 teaspoon lemon zest

Optional Garnish

  • mini (gluten-free) croutons or roasted honey slivered almonds


Prepare the Roasted Fruit Salad


Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).


Place all the fruit on a baking tray lined with Gefen Parchment Paper. Mix the olive oil, lemon juice, and honey together in a small bowl and microwave for 15 seconds. Drizzle evenly over the fruit. Roast for 25 minutes, turning the fruit over halfway through the cooking time. The fruit will be tender and starting to brown at the edges. Let it cool.


Mix together all dressing ingredients with an immersion blender. (This can be done a few days in advance.) The dressing lasts in the fridge for at least a week.


To assemble: Arrange lettuce in a large salad bowl or on a large platter. Scatter roasted fruit and avocado cubes on top. Drizzle dressing over right before serving. Garnish with croutons or almonds, if desired.


  To keep this totally free of processed sugar, sub a neutral pareve milk of your choice for the whipping cream.   Feel free to vary the fruit in this salad to your liking. It’s fabulous with summer fruit as well.


Styling and Photography by Sina Mizrahi

Roasted Fruit Salad

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