Brussel Sprout Salad with Persimmons
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.
Servings 4
Calories 215kcal
Cost $10-$12
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
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.
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.