Persimmon & Honey Baked Goat's Cheese Winter Salad

Serving size

1 person 2 people 4 people

Ingredients

125g French goats cheese (Milk)
20g walnuts (Nuts)
6 baby potatoes
200g raw beetroot
1 onion
1 tbsp apple cider vinegar

(apple cider vinegar (100%))
80g green beans
1 handful of fresh flat-leaf parsley
1 persimmon
2 tsp garlic, rosemary and thyme paste

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
1 tbsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
25g honey
40g rocket

Allergens

Contains: Milk, Nuts, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	633Kcal
	461kJ	2647kJ
Fat	5.7g	33g
of which saturates	2.6g	15g
Carbohydrates	11g	62g
of which sugars	6.4g	36g
Protein	3.9g	22g
Salt	0.34g	1.9g
Fibre	1.9g	11g

Ingredients

40g rocket (use half)
25g honey (use half)
1 tbsp Dijon mustard (use half) (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
20g walnuts (use half) (Nuts)
2 tsp garlic, rosemary and thyme paste (use half)

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
125g French goats cheese (use half) (Milk)
1 handful of fresh flat-leaf parsley (use half)
1 persimmon (use half)
80g green beans (use half)
1 tbsp apple cider vinegar (use half)

(apple cider vinegar (100%))
1 onion (use half)
200g raw beetroot (use half)
6 baby potatoes

Allergens

Contains: Milk, Nuts, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	102Kcal	737Kcal
	427kJ	3084kJ
Fat	4.5g	32g
of which saturates	2.1g	15g
Carbohydrates	12g	86g
of which sugars	5.3g	38g
Protein	3.5g	25g
Salt	0.27g	2.0g
Fibre	1.8g	13g

Back

1/3 daily fibre 7 plants

Persimmon & Honey Baked Goat's Cheese Winter Salad

Prep time: 15 mins

Total time: 30 mins

Cuisine: European

Food group: Dairy

A vibrant winter salad, perfect to bring in the sunshine. Starring creamy British goat's cheese, coated in sticky honey and crunchy walnuts, and bright seasonal persimmon. You'll toss them with golden roast potatoes, sweet beetroot and tender green beans. Finish with leafy rocket and a tangy mustard dressing.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with baking parchment
Pull out a 2 small bowls & a small ovenproof dish

Prep the veg

Quarter the potatoes. Trim the beetroot and cut into 2cm wedges. Thinly slice half the onion, then slice the remaining into 2cm wedges
Place the potatoes, beetroot and onion wedges onto the lined baking tray and toss with 1/2 tsp oil and a pinch of salt and pepper. Roast for 20 mins

Pickle the onion

In a small bowl, mix half the vinegar with a pinch of salt and pepper. Add the sliced onion, toss to coat, then set aside to pickle

Finishing touches

Trim the green beans. Cut the persimmon into 1cm thick wedges. Roughly chop the parsley
After 20 mins, push the roasted veg to one side of the baking tray and toss in the garlic herb paste
Place the green beans onto the other side of the tray. Drizzle with 1/2 tsp oil and season with salt
Roast for a final 10 mins, until soft and golden

Bake the cheese & make the dressing

Add the goat's cheese to the small ovenproof dish, sprinkle over the walnuts and drizzle with half the honey. Bake for 5 mins, until the walnuts are golden
In the other small bowl, combine the mustard, 1/2 tsp oil, the remaining vinegar and remaining honey. Season with salt and pepper

Plate up

Toss the rocket, parsley, persimmon and dressing through the roasted veg
Share the salad between bowls. Spoon over the baked goat's cheese and honey walnuts to finish