This Perennials Roast recipe is a festive roasted fruit salad that uses several perennial fruit tree ingredients to create a one-pot dish. These perennial plants grow in cycle with the earth every year. They return, unlike annuals that are planted each year.
- Cook Time
- Prep Time
- 2 large apples, thickly sliced 1 large pear, thickly sliced
- 1/3 cup raisins
- 5 Medjool dates, cut into pieces
- 3/4 cup unsalted, raw chopped mixed nuts (I used almonds and pistachios)
- 1/2 pomegranate, seeded
- 1/2-1 tablespoon pomegranate molasses (optional)
- 1 tablespoon olive oil
- Tiny pinch of cardamom
- Pinch of cinnamon
- Pinch of salt
1. Pre-heat oven to 400°F.
2. Wash and thickly cut fruit.
4. Line baking sheet or tray with parchment paper. Add fruit and drizzle with olive oil. Add cinnamon, cardamom and salt.
5. Roast for approximately 45-60 minutes until soft, lightly browned. In the last 20 minutes, add chopped dates. In the last 5-10 minutes, add raisins.
6. While fruit is roasting, toast nuts until browned. Cut and seed pomegranate.
7. Remove fruit from oven. Let sit for a couple of minutes.
8. Transfer fruit to serving platter. Fold in nuts. Add pomegranate seeds and drizzle pomegranate molasses over top. Serve warm.
Leftovers? Enjoy over a bowl of oatmeal or blend into a smoothie.
Posted with permission from NeeshNoosh