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