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.
Servings: 8 people
Calories: 97kcal
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
