Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
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!
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
2 tablespoons Gefen Olive Oil
2 tablespoons Tuscanini Lemon Juice
1 tablespoon Gefen Honey
1 8-ounce (225-gram) bag shredded romaine lettuce
1/2 avocado, peeled and cubed
1/4 cup Gefen Honey
2 tablespoons Gefen Olive Oil
2 tablespoons pareve whipping cream, unwhipped
salt, to taste
pepper, to taste
1 teaspoon lemon zest
mini (gluten-free) croutons or roasted honey slivered almonds
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.
Styling and Photography by Sina Mizrahi
How Would You
Rate this recipe?
Please log in to rate
Reviews