Roasted Brussels Sprouts Salad with Pomegranate and Persimmon in a  Lemon Maple Vinaigrette Dressing

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.


Brussels sprouts persimmon  celery maple lemon dressing salt & pepper pomegranate arils (seeds) walnuts

LEARN HOW TO MAKE IT? This roasted salad is so simple! Just roast the produce and toss with a savory maple dressing, walnuts, and fresh pomegranate seeds. 

Soak the brussels sprouts in lightly salted water for 10-20 minutes. Cut them and mix with persimmons, oil, salt and pepper.

Spread brussels sprouts, persimmons, celery mixture evenly on a baking pan and bake in the oven 30-35 minutes. 

Mix together the maple syrup, oil, Dijon mustard, apple cider vinegar, lemon juice, rosemary, and mix together the maple salad dressing. 

Remove the roasted brussels sprouts and persimmon mixture from the oven. Add to a large bowl with pomegranate seeds, walnuts, dressing and mix to combine..

Enjoy as is as a main dish or  side dish or over a bed of leafy spinach or baby arugula.  SWIPE UP FOR FULL RECIPE!

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