This roasted fennel and persimmon salad has a hint of sweetness from the persimmons, a crunchy texture from the walnuts and market greens and some added warmth from the roasted fennel. The salad is as beautiful as it is delicious—from the vibrant orange of the persimmon to the with various shades of green of the fennel prongs and mixed lettuces. You can top this salad with ricotta salata, fresh parmesan or pecorino shavings, or vegan ricotta.

instead of coring the fennel, I leave it be to keep the delicate layers in tact; it’s perfectly edible and tender from the roasting. You can use a neutral cooking oil if you like, or olive oil will do just fine. Try to find some high quality greens here—the farmers’ markets are loaded with different types of lettuces at this time of the year. I used French romaine and some frisee, but chicories would be perfect too. You can sub any nut or seed if you don’t have walnuts on hand. If your nuts are raw, simply cook them in a dry pan for a few minutes on medium heat until they are toasted and fragrant (be careful not to leave them unattended!).

I would love to hear about any substitutions or changes you made in your version of this recipe, or simply tell me how it went in the comment section below.

Bon appetit!