Description
Say goodbye to soggy sprouts and hello to your new go-to salad! This vibrant bowl is a joyful mashup of shaved Brussels sprouts, juicy Fuyu persimmons, crunchy nuts, and sparkly pomegranate seeds, all tied together with a zippy citrus-honey dressing. It’s fresh, fast (just 15 minutes!), and festive enough to wow a holiday crowd—or elevate your Tuesday dinner. One bite, and you’ll be hooked on this fall-to-winter flavor party.
Ingredients
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1 lb Brussels sprouts, trimmed and thinly sliced
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2 ripe Fuyu persimmons, sliced
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¼ cup toasted almonds (or walnuts, pecans, pepitas)
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¼ cup pomegranate seeds
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¼ cup shaved Parmesan (or feta/goat cheese)
For the Dressing:
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3 tbsp olive oil
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1 tbsp apple cider vinegar
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1 tbsp lemon juice
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1 tsp Dijon mustard
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1 tsp honey (or maple syrup)
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Salt & black pepper to taste
Instructions
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Whisk the Dressing: In a large bowl, combine olive oil, vinegar, lemon juice, Dijon, honey, salt, and pepper. Whisk or shake in a jar until creamy.
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Shave the Sprouts: Slice sprouts thinly or use a mandoline. Add to dressing and toss well. Let marinate for 10 minutes to soften and mellow.
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Add the Good Stuff: Gently fold in persimmons, almonds, and pomegranate seeds.
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Final Touch: Sprinkle cheese just before serving. Toss gently and serve immediately.
Notes
Always use Fuyu persimmons (flat and firm). Want to meal prep? Keep dressing and toppings separate until just before serving.
- Prep Time: 10 mins
Nutrition
- Calories: 260 Cal
- Fat: 18g
- Carbohydrates: 18g
- Protein: 6g