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    Home » Dinner

    Roasted Brussels Sprouts Salad with Persimmons

    Published: Dec 29, 2018 · Modified: Nov 11, 2023 · 5 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This vegan roasted brussels sprouts salad is tossed with persimmons, pecans, and a maple vinaigrette for an easy and delicious fall harvest salad.

    roasted brussels sprouts salad with persimmon in a serving dish.

    It's easy to be sad that summer has ended.

    It's easy to mourn the end of our gardens-- especially for those of us who haven't leapt into cold weather gardening, and to feel that all the good produce is gone until the sun warms the earth again.

    But the truth is-- fall produce is glorious.

    Fall and winter mean hearty bitter greens like brussels sprouts and kale are in season, and it also brings citrus, winter squash, and a whole handful of underappreciated winter fruit.

    In this salad, we're tossing together a roasted brussels sprouts salad with one of the prettiest winter fruit-- the persimmon.

    Want more brussels sprouts ideas? Try this brussels sprouts gratin, roasted brussels sprouts with apple cider vinegar, honey balsamic brussels sprouts, and a shaved brussels sprouts salad or a raw brussels sprouts salad with tahini dressing.

    weighing brussels sprouts.

    Shopping for Brussels Sprouts

    Usually I buy brussels sprouts in perfectly portioned 1 lb. bags.  But when brussels sprouts are in peak season-- you'll sometimes find them on the stalk.

    If you can find them on the stalk-- grab them!  Yes, you will need to pop each sprout off the stalk, but you'll get a nice range of sprout sizes.

    Plus, the sprouts will be extra fresh, and you don't need to worry about the sulphuric scent they can develop in the bag as they age. 

    If you open a bag of sprouts, and they stink, stink, stink like Sulphur-- they're old sprouts.

    Sprouts on a stalk.

    How Do I Get Brussels Sprouts Off the Stalk?

    It's easy!  Simply grab hold of a sprout, twist it back and forth, and it'll pop right off!

    Roasted Brussels Sprouts Salad with Persimmon

    For this salad, you'll roast the sprouts, warm the fruit, add the nuts, and toss the dressing over the greens. 

    Dig in immediately, and enjoy fall produce at its finest!

    roasted brussels sprouts salad with persimmon in a serving dish.

    Want more FALL + WINTER PRODUCE ideas?  Try these:

    • Roasted Delicata Squash with Lemon Tahini Sauce
    • Garlic Cauliflower Mash
    • Slow Cooker Oatmeal with Winter Fruit
    • Persimmons + Watercress Salad from My Kitchen Love
    roasted brussels sprouts salad with persimmon in a serving dish
    Print Recipe Save Recipe Saved!
    5 from 3 votes

    Roasted Brussels Sprouts Salad with Persimmons

    This vegan roasted brussels sprouts salad is tossed with persimmons, pecans, and a maple vinaigrette for an easy and delicious fall harvest salad.
    Author: Sarah Trenalone
    Prep Time9 minutes mins
    Cook Time21 minutes mins
    Total Time30 minutes mins
    Course: Salad
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 8 people
    Calories: 97kcal
    Freezer Friendly?
    No
    Will It Keep?
    No, But Can Be Partially Prepared Ahead of Time
    Prevent your screen from going dark

    Ingredients

    Roasted Brussels Sprouts Salad:

    • 1 pound brussels sprouts, quartered
    • 1 tablespoons olive oil
    • ½ teaspoon sea salt
    • 1 teaspoon red chili flakes
    • 2 persimmons, halved + thinly sliced (small pit removed)
    • ⅛ cup chopped pecans

    Maple Vinaigrette:

    • ¼ cup apple cider vinegar
    • ⅛ cup olive oil
    • 2 tablespoons maple syrup
    • ¼ teaspoons sea salt

    Instructions

    • Preheat oven to 450ºF.
    • Arrange brussels sprouts in a single layer on a baking sheet.  Drizzle oil over the sprouts, and then evenly sprinkle salt and chili flakes.
    • Roast 16-18 minutes, until the edges darken and caramelize.  Add cooked brussels sprouts to a large mixing bowl.
    • For hard, not fully ripe persimmons:
      Turn on the oven broiler. Arrange the persimmon slices on the baking sheet.  Broil about 2 minutes, until warm. 
      For soft, ripe persimmons:
      Skip broiling and add to the salad uncooked.
    • Add persimmons to the bowl with the sprouts.  Add the pecans.
    • Whisk together all the maple vinaigrette ingredients.  Toss the salad in the dressing, and serve immediately.
    • Make Ahead:  For a cold salad, make up to 3 hours ahead of time.  Wait to dress the salad until right before serving.

    Nutrition

    Calories: 97kcal (5%) | Carbohydrates: 8g (3%) | Protein: 2g (4%) | Fat: 6g (9%) | Sodium: 891mg (39%) | Potassium: 249mg (7%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 500IU (10%) | Vitamin C: 48.3mg (59%) | Calcium: 29mg (3%) | Iron: 0.9mg (5%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 3 votes

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    Comments

    All commentsI made this
    1. Tina says

      November 10, 2018 at 6:16 am

      5 stars
      I’ve never tried persimmons before, but they sound delicious! The flavor combinations in this salad sound so wonderful I can’t wait to try it! I love fresh peach or mango in my salad so this is a perfect for for Fall!

      Reply
    2. Jen Stewart says

      January 03, 2019 at 7:16 pm

      5 stars
      I made this and it was AWESOME! My husband doesn’t like warm fruit but he really enjoyed this. Both our first time eating persimmons. Thank you!

      Reply
      • Sarah says

        January 03, 2019 at 11:11 pm

        Yay!! I’m glad you loved it!!

        Reply
    3. Judith Simpson says

      January 07, 2022 at 3:57 am

      5 stars
      I tried this because I had lots of Brussels sprouts and 3 large persimmon. I had to alter it slightly because I had used a sweet dressing on a carrot salad so I used a locally made herb vinaigrette as a contrast. We ate it cold and it was great. Thank you for sharing your fabulous idea.

      Reply
      • Alisha Trenalone says

        January 07, 2022 at 1:35 pm

        So glad you enjoyed! Thanks for letting us know!

        -Alisha at Champagne Tastes

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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