Roasted brussels sprouts salad with persimmon and pomegranate seeds. It's a delicious combination of tender fruits and nutty Brussels sprouts tossed in a maple lemon vinaigrette dressing.
There is something so good about mixing pomegranates and persimmons with brussels sprouts that brings about a holiday meal's finest seasonal flavors! The tiny cabbage looking vegetables are fantastic sauteed, pan fried, and roasted in the oven. This roasted brussels sprouts salad is so flavorful and perfect for Thanksgiving or Christmas.
Jump to:
- Why this is the best roasted brussels sprouts salad recipe
- Salad ingredients
- How to make this brussels sprouts salad
- Tip for roasting
- Persimmons
- Pomegranates
- Substitutions
- Lemon Maple Vinaigrette Salad Dressing
- What do you eat with roasted brussels sprouts salad?
- Frequently Asked Questions
- More brussels sprout and salad recipes
- Roasted Brussels Sprouts Salad With Persimmon, Pomegranate, & Maple Dressing
Why this is the best roasted brussels sprouts salad recipe
- Everything is baked in the oven in one pan! There is little clean-up and dishes when making salads. We toss everything in a bowl and roast in the oven, then mix it together using the same bowl. Now who doesn't love how little the clean-up is?!
- Twist to a traditional green leafy salad. This brussels sprouts salad is roasted and tossed with a few fresh ingredients. It is made without leafy greens, but you can serve it over fresh spinach or arugula leaves.
- Delicious seasonal produce. This healthy salad recipe is a blend of fall and winter seasonal produce that compliments each other.
Salad ingredients
- Brussels sprouts cut into halves - see how to cut brussels sprout
- Fuyu persimmon, about 2 medium
- celery
- olive oil or avocado oil
- maple syrup or honey
- apple cider vinegar
- dry rosemary
- fresh lemon juice
- Dijon mustard
- pink Himalayan salt or you can use table salt
- freshly ground black pepper
- chopped walnuts
- pomegranate arils (seeds)
How to make this brussels sprouts salad
Here is how to make roasted brussels sprouts salad. As with all the recipes, be sure to follow the more detailed instructions in the recipe card below.
Start by washing, soaking, trimming and cutting the brussels sprouts. First you want to prep the brussels sprouts for roasting by washing them and soaking them in salt water for 10-20 minutes. This removes bacteria, bugs, dirt and debris. Then remove the leaves and trim the stem then cut them in half.
In a large bowl add the brussels sprouts, persimmon, and celery. Add half the maple syrup and half the olive oil. Sprinkle with salt and pepper and toss to coat then spread the vegetables on a baking pan evenly without overlapping.
In a small bowl whisk together the lemon maple vinaigrette salad dressing.
Roast for 30-35 minutes, flipping halfway through baking.
When the roasted brussels sprouts and persimmon is done remove from the oven and add to a large bowl. Add in pomegranate seeds, walnuts, add the maple dressing and toss to coat. Serve warm or cold.
Tip for roasting
Roasting brussels sprouts brings out their natural nutty flavor and it pairs delicious with sweet produce and this maple sweet dressing. Oil helps the brussels sprouts create a crisp exterior. Make sure to flip the vegetables and fruit halfway through baking to ensure the bottom or one side doesn't burn.
Persimmons
If you are not familiar with persimmons there are two well-known kinds: Hachiya persimmon fruit and Fuyu persimmon fruit. Hachiya persimmons are soft when they are ripe, similar to a juicy tomato and tastes incredible sweet.
If they are hard they taste bitter and make your tongue do a dried up dance. Seriously, you will definitely know when they are unripe because the persimmon taste will make your tongue feel dry and tingly. But when they are soft and squishy they ripe and perfect for making into jams or persimmon bread.
Fuyu persimmons are my favorite. They are hard when they are ripe, slightly sweet and resemble the consistency of an apple. Perfect for adding crunch to a leafy green healthy pomegranate salad or to add sweetness to oven roasted Brussels sprouts.
How to cut the persimmons? Simply slice off the top stem that looks like that of a tomato and cut vertically like you would an apple. Then dice it into small ¼ inch to ½ inch cubes.
Pomegranates
Well what goes fabulous with persimmon? Pomegranates of course! Just be aware that your kitchen may look like a blood bath when trying to get the seeds out. The trick is to fill a bowl with water and break open the pomegranate. Then carefully remove the raw pomegranate seeds in the water so the juices stay contained. Rinse and then you have a delicious garnish for this pomegranate salad with persimmon and Brussels sprouts!
Pomegranate seeds are also lovely in baked goods, as a garnish, sprinkled over a salad, in smoothies, cocktails, juice or eaten alone as a healthy snack.
Substitutions
- Persimmon substitutions: Persimmons can be quite pricy, so you can also swap them out for another sweet produce such as apples or butternut squash cubes.
- Walnut substitutions: You can substitute chopped walnuts for chopped pecans or even candied pecans.
Lemon Maple Vinaigrette Salad Dressing
Now the dressing is my favorite part because maple syrup brings all the sweet and bold flavors together. I love to drizzle a little of the maple syrup on the Brussels sprouts and persimmons before roasting. That way it slightly caramelizes with the oils and natural sugars.
Then after roasting brussels sprouts we toss the fruit and vegetables in this easy and delicious lemon maple vinaigrette salad dressing.
What do you eat with roasted brussels sprouts salad?
What to eat with roasted brussels sprouts salad? This salad is delicious with any main dish meat such as:
- Top Sirloin Steak On The Grill
- Pan Seared Chicken Breast
- Crockpot Chicken
- Turkey Meatloaf
- Honey Glazed Ham Feast
Add a few more side dishes such as:
- Sage Butter Garlic Mashed Potatoes
- Breaded Baked Zucchini Slices
- Roasted Rosemary Potatoes
- Gluten-Free Cranberry Nut Bread
You can also eat it over a bed of fresh greens such as baby arugula or baby spinach leaves and even add some goat cheese crumbles. Or enjoy it as is for a light lunch.
Frequently Asked Questions
Yes! Fresh vegetables are especially best to eat raw as they are not stripped from nutrition that can happen when heated during cooking. Shave them into a salad, roast them, or enjoy them quartered in a salad.
How to cut brussels sprouts before roasting them takes only a few quick steps. Wash them then remove any yellow and brown leaves. Trim the stem and cut them in half or in half again to quarter them.
Eating vegetables raw is always best because the vegetable, such as brussels sprouts, holds the most nutritional value. You can also enjoy brussels sprouts roasted in salad, or sauté brussels sprouts on the stove top. Any parts that burn have the least to no nutritional value left and are considered more unhealthy.
Roasting brussels sprouts decreases the nutritional amount in the vegetable slightly, but it is still better to eat them this way rather than boiling them. Avoid boiled vegetables as much as possible and it strips almost all the nutrient.
More brussels sprout and salad recipes
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Roasted Brussels Sprouts Salad With Persimmon, Pomegranate, & Maple Dressing
Ingredients
- 1 lb Brussels sprouts halved
- 1 ½ cups fuyu persimmon diced, about 2 medium
- ½ cup celery diced finely
- 4 tablespoons olive oil
- 2 tablespoons maple syrup or honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon rosemary
- 1 teaspoon lemon juice
- 1 teaspoons dijon mustard
- ¾ teaspoon Himalayan salt
- ¼ teaspoon freshly ground black pepper
- ½ cup chopped walnuts
- 4 ounces pomegranate seeds
Instructions
- Soak the brussels sprouts first in lightly salted water for 10-20 minutes. Cut the base or the stem ends of the brussels sprouts, pulling off any yellow outer leaves. Slice each one in half.
- In a large bowl add the brussels sprouts, persimmon, and celery. Add 1 tablespoon of maple syrup, 2 tablespoons of olive oil, salt and pepper. Toss to coat then spread out evenly on the baking pan.
- Preheat the oven to 400 degrees F. Have a large baking pan ready.
- In a small bowl whisk together the dressing: remaining 2 tablespoons of olive oil, apple cider vinegar, 1 tablespoon of maple syrup (or honey), rosemary, Dijon mustard, and lemon juice. Set aside.
- Roast the Brussels sprouts, persimmon, and celery mixture for 30-35 minutes total, flipping halfway through to prevent burning.
- When the roasted brussels sprouts and persimmon is done remove from the oven and add to a large bowl. Toss in pomegranate seeds and walnuts. Add the maple dressing and toss to coat. Serve warm or cold.
Nutrition
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