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.
Persimmon and Honey Baked Goats Cheese Winter Salad
x
Prep in 10
1/3 daily fibre
New
7 plants
Serving size
Ingredients
- 80g rocket
- 50g honey
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 20g walnuts (Nuts)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 250g French goats cheese (Milk)
- 1 handful of fresh flat-leaf parsley
- 2 x persimmon
- 160g green beans
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 2 onion
- 400g raw beetroot
- 12 baby potatoes
Nutritional Information
Calories: 614
Protein: 21g
Carbs: 61g
Fat: 32g
Persimmon and Honey Baked Goats Cheese Winter Salad
x
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with baking parchment
- Pull out a medium and large bowl
Prep the veg
- Quarter the potatoes. Trim the beetroot and cut into 2cm wedges. Peel the onions and halve. Cut three of the onion halves into 2cm wedges
- Place the potatoes, beetroot and onion wedges onto a lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper. Roast for 20 mins
Pickle the onion
- Finely slice the remaining onion. Combine half of the vinegar with a pinch of salt and pepper in the medium bowl. Add the onion, toss to coat, then set aside to pickle
Finishing touches
- Trim the beans. Thinly slice the persimmon. Roughly chop the parsley
- After 20 mins of cooking push the roasted veg to one side of the baking tray and toss in the garlic herb paste.
- Place the green beans on the other side of the tray. Drizzle with 1 tsp of oil and season with salt. Return the tray to the over for a final 10 mins until the beans are soft and golden
Make the dressing
- In the large bowl combine the mustard, 1 tsp oil, remaining vinegar and remaining honey. Season with salt and pepper
- In the final 5 mins of baking, add the walnuts to the corner of the roasted veg tray and drizzle with half of the honey. Bake for 5 mins until walnuts are golden
Plate up
- Add the rocket, parsley, persimmon, half the pickled onions and roasted veg to the dressing bowl and toss
- Serve the salad into bowls and dollop over the goats cheese. Sprinkle over the honey walnuts and remaining pickled onions
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.