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!