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.
Perennials Roast
Servings
2 Servings
Ingredients
- 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
Instructions
- Pre-heat oven to 400°F.
- Wash and thickly cut fruit.
- Line baking sheet or tray with parchment paper. Add fruit and drizzle with olive oil. Add cinnamon, cardamom and salt.
- 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.
- While fruit is roasting, toast nuts until browned. Cut and seed pomegranate.
- Remove fruit from oven. Let sit for a couple of minutes.
- 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
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