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Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 1


  • 1 cup red grapes
  • olive oil to drizzle
  • salt and pepper to taste
  • 1 sprig of rosemary
  • 1 persimmon very ripe, sliced into 1/2 inch slices
  • 1 medium cucumber Blade A
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 pinch of oregano flakes
  • 4 1.5" slices of camembert cheese
  • 1/4 cup pistachios lightly roasted and deshelled


  • Preheat the oven to 425 degrees. On a baking tray, pour in your red grapes. Drizzle lightly with olive oil and mix to coat. Sprinkle with salt, pepper and rosemary.
  • Bake the grapes in the oven for 25-30 minutes or until they are easily crushed with a fork.
  • 10 minutes before the grapes are done, lower the oven heat to 400, add the persimmon slices to a baking tray coated with cooking spray. Drizzle them lightly with olive oil and season with salt and pepper. Bake for 10 minutes.
  • While everything is roasting, prepare your balsamic. Add the balsamic vinegar, olive oil and oregano into a bowl and season with salt and pepper.
  • Place your cucumber noodles on a plate or bowl and set aside.
  • Once the grapes and persimmon slices are done, remove them from the oven.
  • Take about 5 grapes, crush them with a fork and put them in the balsamic vinegar bowl, including their juices. Whisk thoroughly.
  • Crush about half of the remaining roasted grapes. Place them on top of the cucumber noodles.
  • Top the cucumber noodles and grapes with the persimmon slices. Drizzle the salad with desired amount of balsamic vinegar and top with pistachios and camembert. Enjoy!