Sweet Persimmon, Sweet Potato, and Ricotta Salad recipe - ingredients, nutrition and when to eat it
This salad combines sweet persimmon and roasted sweet potato with creamy ricotta and crunchy nuts.
This salad combines sweet persimmon and roasted sweet potato with creamy ricotta and crunchy nuts. Its mellow sweetness makes it a nice choice for an autumn lunch or light dinner.
Salads & light · 30 minutes to cook
Nutrition (per 258.2g serving): 376.5 kcal · protein 3.5g · carbohydrate 62.7g · fat 13.2g · sodium 41.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the sweet potato into evenly sized pieces so they cook at the same rate.
Tips: If the persimmon is sweet enough, there’s no need to add more sweetener.
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Ingredients (1 serving)
- Sweet persimmon — 0.5 pc
- Sweet potato — 0.5 pc
- Ricotta cheese — 3 Tbsp
- Walnuts — 1 Tbsp
- Olive oil — 1 tsp
- Ground black pepper — 0.1 tsp