If you’re looking for a salad that feels fresh, festive, and a little unexpected, this Brussel Sprout Salad with Persimmons might just become your new favorite. It’s crisp, colorful, and layered with flavor, making it perfect for everything from a weekday lunch to a holiday side dish. The sweet, juicy persimmons balance the earthy crunch of brussel sprouts, and the tangy dressing brings it all together in the most delicious way.
The first time I made this salad, it was one of those “happy accident” kitchen moments. I had a basket of persimmons on the counter from the farmer’s market and a bag of brussel sprouts I had planned to roast. Instead, I decided to try them raw together, thinly sliced, with a bright vinaigrette. I wasn’t expecting much, but one bite had me hooked. Now, it’s a recipe I come back to whenever I want something that feels fresh but still cozy enough for fall and winter meals.
Why You’ll Love This
1. Sweet and savory flavor balance
The naturally sweet persimmons are the perfect counterpart to the earthy, slightly nutty brussel sprouts. A zesty vinaigrette ties it all together, adding brightness that makes the whole dish sing. Every bite has that satisfying contrast that keeps you coming back for more.
2. Full of texture
This salad is a texture lover’s dream. The shaved brussel sprouts bring a crunchy base, the persimmons add a juicy bite, and toasted nuts give a satisfying crisp. Toss in some creamy cheese if you like, and you’ve got layers of texture in every forkful.
3. Packed with nutrients
Brussel sprouts are rich in vitamin C, vitamin K, and fiber, while persimmons bring a boost of antioxidants and vitamin A. Together, they make a colorful salad that’s not just tasty but nourishing for your body.
4. Perfect for any occasion
This salad is simple enough for a quick weekday lunch yet elegant enough for a holiday spread. It pairs beautifully with roasted meats, hearty vegetarian mains, or even as part of a brunch table.
Recipe Details
Prep Time: 20 minutes
Cook Time: 5 minutes (to toast nuts, optional)
Total Time: 25 minutes
Cuisine Type: American, Seasonal, Salad
Servings: 4
Estimated Cost: $10–12
Equipment Needed:
- Sharp chef’s knife or mandoline slicer
- Large mixing bowl
- Small whisk or jar with lid (for dressing)
- Cutting board
- Skillet (for toasting nuts, optional)
Ingredients
- 12 oz brussel sprouts, trimmed and thinly sliced (about 4 cups)
- 2 ripe Fuyu persimmons, thinly sliced (no need to peel)
- 1/3 cup pomegranate seeds (optional, for extra color and sweetness)
- 1/3 cup toasted pecans or walnuts, roughly chopped
- 1/4 cup crumbled feta or goat cheese (optional)
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp salt, plus more to taste
- 1/8 tsp freshly ground black pepper
Ingredient notes:
- Persimmons: Fuyu persimmons are ideal because they’re sweet and firm when ripe. Avoid Hachiya persimmons for this salad as they need to be very soft before eating.
- Nuts: Pecans add a buttery richness, but walnuts or sliced almonds work beautifully too.
- Cheese: Feta brings a tangy punch, while goat cheese adds creaminess. You can skip cheese to keep it dairy-free.
Step-by-Step Instructions
Step 1: Prepare the brussel sprouts
Trim off the stem ends and remove any outer leaves that look wilted. Using a sharp knife or mandoline, slice the brussel sprouts very thin. The thinner the slices, the more tender the salad will be. Place them in a large mixing bowl.
Step 2: Slice the persimmons
Wash the persimmons well. Slice off the tops, then cut them in half and thinly slice into half-moon shapes. You can keep the skin on, as it’s tender and edible. Add the persimmons to the bowl with the brussel sprouts.
Step 3: Toast the nuts
If using nuts, heat a dry skillet over medium heat. Add the pecans or walnuts and toast for 3–4 minutes, stirring occasionally, until fragrant. This step really enhances their flavor, so it’s worth the extra few minutes.
Step 4: Make the dressing
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Taste and adjust seasoning as needed.
Step 5: Assemble the salad
Pour the dressing over the brussel sprouts and persimmons. Toss well until everything is evenly coated. Let the salad sit for 5–10 minutes to allow the flavors to meld.
Step 6: Add the toppings
Sprinkle the toasted nuts, pomegranate seeds, and cheese (if using) over the salad. Give it one final gentle toss before serving.
Nutrition Facts (per serving, approx.)
- Calories: 215
- Protein: 4g
- Carbohydrates: 21g
- Fiber: 6g
- Fat: 13g
- Sodium: 180mg
- Vitamin A: 20% DV
- Vitamin C: 90% DV
- Calcium: 6% DV
- Iron: 8% DV
Tips for Success
Slice brussel sprouts thinly
Thin slices make for a more tender, pleasant texture. A mandoline works best, but a sharp knife will do the job if you take your time.
Use ripe but firm persimmons
You want persimmons that are sweet and fully orange but still firm enough to slice. This keeps the salad from becoming mushy.
Let the salad sit before serving
A short rest after tossing helps the dressing soften the brussel sprouts slightly and allows the flavors to blend beautifully.
Toast the nuts for maximum flavor
Skipping this step is tempting, but toasting brings out their nutty richness and makes the salad extra delicious.
Common Questions
Can I make this ahead of time?
Yes. You can prep the brussel sprouts and persimmons a day ahead and store them separately in airtight containers. Toss with dressing just before serving.
What if I can’t find persimmons?
You can swap them for thinly sliced apples or pears for a similar sweet crunch.
Is this salad gluten-free?
Yes. All ingredients are naturally gluten-free, so it’s safe for those avoiding gluten.
How long will leftovers last?
This salad is best fresh, but leftovers can be stored in the fridge for up to 2 days. The brussel sprouts will soften over time.
Variations and Substitutions
- Add thinly sliced red onion for extra sharpness.
- Use dried cranberries or cherries instead of pomegranate seeds.
- Try a lemon vinaigrette for a brighter flavor twist.
- Swap feta for shaved Parmesan if you prefer a saltier cheese.
Serving and Pairing Suggestions
Serve alongside roasted chicken, baked salmon, or pork tenderloin for a balanced dinner. It also pairs beautifully with grain-based dishes like quinoa pilaf. For drinks, a crisp white wine or sparkling water with citrus slices complements the salad’s bright flavors.
Storage and Reheating Tips
Store any leftover salad in an airtight container in the fridge for up to 2 days. While it won’t reheat (since it’s a salad), you can refresh it by adding a small splash of vinegar and tossing before serving again.
Brussel Sprout Salad with Persimmons
Ingredients
- 12 oz brussel sprouts trimmed and thinly sliced (about 4 cups)
- 2 ripe Fuyu persimmons thinly sliced (no need to peel)
- ⅓ cup pomegranate seeds optional, for extra color and sweetness
- ⅓ cup toasted pecans or walnuts roughly chopped
- ¼ cup crumbled feta or goat cheese optional
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- ¼ tsp salt plus more to taste
- ⅛ tsp freshly ground black pepper
Instructions
- Trim off the stem ends and remove any outer leaves that look wilted. Using a sharp knife or mandoline, slice the brussel sprouts very thin. The thinner the slices, the more tender the salad will be. Place them in a large mixing bowl.
- Wash the persimmons well. Slice off the tops, then cut them in half and thinly slice into half-moon shapes. You can keep the skin on, as it’s tender and edible. Add the persimmons to the bowl with the brussel sprouts.
- If using nuts, heat a dry skillet over medium heat. Add the pecans or walnuts and toast for 3–4 minutes, stirring occasionally, until fragrant. This step really enhances their flavor, so it’s worth the extra few minutes.
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Taste and adjust seasoning as needed.
- Pour the dressing over the brussel sprouts and persimmons. Toss well until everything is evenly coated. Let the salad sit for 5–10 minutes to allow the flavors to meld.
- Sprinkle the toasted nuts, pomegranate seeds, and cheese (if using) over the salad. Give it one final gentle toss before serving.
Notes
Thin slices make for a more tender, pleasant texture. A mandoline works best, but a sharp knife will do the job if you take your time. Use ripe but firm persimmons
You want persimmons that are sweet and fully orange but still firm enough to slice. This keeps the salad from becoming mushy. Let the salad sit before serving
A short rest after tossing helps the dressing soften the brussel sprouts slightly and allows the flavors to blend beautifully. Toast the nuts for maximum flavor
Skipping this step is tempting, but toasting brings out their nutty richness and makes the salad extra delicious.
This Brussel Sprout Salad with Persimmons has become one of my go-to ways to make salad feel special, and I think it will for you too. It’s colorful, seasonal, and packed with flavor in every bite. Whether you’re enjoying it for a weekday lunch or bringing it to a holiday table, it’s one of those dishes that gets people talking. If you try it, I’d love to hear how you made it your own. Thanks for being here in my kitchen today, and happy cooking!
