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roasted brussels sprouts salad with persimmon in a serving dish
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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.
Prep Time9 minutes
Cook Time21 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 people
Calories: 97kcal
Author: Sarah Trenalone

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 | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Sodium: 891mg | Potassium: 249mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 48.3mg | Calcium: 29mg | Iron: 0.9mg