Colorful Quinoa & Persimmon Salad

Recipe by
Colorful Quinoa & Persimmon Salad
Pin It

With its crunch and bold flavors, this colorful persimmon salad makes a welcome break from all the rich holiday treats.


  • Quinoa
  • 1/2 cup red quinoa, rinsed
  • Browned Mustard and Honey Dressing
  • 3 Tablespoons Maille Originale Dijon Mustard
  • 2 Tablespoons honey
  • 1/3 cup extra virgin olive oil
  • 3 Tablespoons Maille White balsamic vinegar
  • Kosher salt and black pepper to taste
  • Persimmon Salad
  • 2 Applewood smoked bacon slices, cut into 1/4 inch crosswise pieces
  • 4 cups rough chopped Belgian endive
  • 2 small Fuyu persimmons, diced
  • 1/4 cup chopped toasted pecans
  • 1 ounce Parmesan cheese, shaved


  1. For Quinoa Cook quinoa according to package directions, about 20 minutes. Let cool and fluff with a fork.
  2. For Browned Mustard and Honey Dressing: Preheat oven to 325. Line a small baking sheet with foil and spread mustard on the prepared baking sheet about a 1/4 inch thick. Bake mustard until a crust forms and the mustard is slightly firm, about 10 minutes.
  3. Meanwhile in a small skillet brown the honey over medium heat until lightly golden, about 4 minutes. Let both the mustard and honey cool.
  4. Transfer honey and mustard to a blender or small food processor; add the olive oil, vinegar, salt, and black pepper, whirl until dressing emulsifies.
  5. For Salad and To Assemble: Cook bacon in a small skillet over medium heat stirring occasionally until crisp. With a slotted spoon transfer bacon to paper towels to drain.
  6. Arrange 1 cup Endive onto each of 4 salad plates. Divide quinoa, persimmons, pecans, and bacon onto each.
  7. Drizzle each with desired amount of prepared dressing and also top with the shaved Parmesan cheese.
Prep Time:
Cook Time:
Total Time:
Yield: Serves 4
No comments yet.

Leave a Reply