Roasted Brussels Sprout and Persimmon Salad Recipe – Easy Fall Flavor Boost

The sizzle and snap of Brussels sprouts roasting in the oven is pure autumn magic—you know that cozy, earthy aroma that fills the kitchen and makes you hungry even before dinner is ready? That’s what gets me every single time. I still remember the first time I tossed persimmons and roasted Brussels sprouts together for a salad; it was a total “aha!” moment. I’d always loved roasted veggies, but the sweet, honeyed bite of ripe persimmon alongside those crispy, caramelized sprouts? Well, that combo changed the salad game for me.

This roasted Brussels sprout and persimmon salad recipe is my go-to when I want to serve something that feels festive but not fussy. It’s the perfect mix of fall flavors: earthy, sweet, tangy, and nutty, all in one beautiful bowl. I’ve tried dozens of fall salads over the years—some with apples, some with squash—but honestly, this one is the most vibrant and surprising. It’s a little unexpected, which is exactly why folks always ask for the recipe after the first bite.

I developed this salad after a chilly Saturday at the farmers market, arms full of just-picked persimmons and a bag of Brussels sprouts that looked too good to pass up. After a few tweaks (and a couple of over-roasted batches—oops), I finally landed on a version that’s just right: roasted sprouts with crispy edges, sweet chunks of persimmon, a handful of toasted nuts, and a simple vinaigrette that ties everything together. It’s perfect for fall dinners, holiday potlucks, or even a random Tuesday when you want to treat yourself. So, if you’ve been searching for a fall salad that’s a little bit special, this roasted Brussels sprout and persimmon salad is exactly what you need.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in about 40 minutes (with just 15 minutes of hands-on time!), making it a weeknight winner or a last-minute addition to your holiday table.
• Simple Ingredients: All you need are fresh Brussels sprouts, persimmons, a few pantry staples, and some nuts—no wild goose chase at the grocery store.
• Perfect for Fall Gatherings: This roasted Brussels sprout and persimmon salad is gorgeous on a buffet and always gets people talking. It’s a showstopper for Friendsgiving or Sunday suppers.
• Crowd-Pleaser: Even folks who claim they “don’t like Brussels sprouts” will go back for seconds. The caramelized edges and sweet fruit win everyone over.
• Unbelievably Delicious: The balance of flavors—roasty, sweet, tangy, and crunchy—makes every bite interesting. There’s no soggy lettuce or bland veggies here!

What makes this salad stand out from the rest? It’s the process of roasting the Brussels sprouts until they’re golden and crispy on the outside but still tender inside—none of that boiled bitterness. Pair that with juicy, vibrant persimmon slices, and you have a flavor combination that’s both classic and a little bit daring. I always blend the vinaigrette with a touch of Dijon and maple syrup for depth, and finish with toasted nuts for crunch. It’s honestly the only fall salad I make over and over, and that’s saying something coming from someone who, ahem, tests a lot of recipes.

This salad feels like a celebration of the season, but it’s also comforting and familiar. It’s one of those recipes you pull out when you want to impress without breaking a sweat. Plus, it keeps well, so leftovers are a treat the next day. Trust me—once you try this roasted Brussels sprout and persimmon salad, you’ll add it to your regular rotation.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most of these are fall pantry staples, and you can swap a few things in or out depending on what you have on hand.

• For the Roasted Brussels Sprouts:
  • Brussels sprouts (1.5 lbs / 680g), trimmed and halved (look for bright green, firm sprouts for the best flavor and crunch)
  • Olive oil (3 tablespoons / 45ml, for roasting—use extra-virgin if you have it for the richest taste)
  • Kosher salt (1 teaspoon / 6g, to enhance the roasty flavors)
  • Fresh ground black pepper (1/2 teaspoon / 1g, or more to taste)
• For the Salad:
  • Persimmons (2 medium, Fuyu variety, peeled and sliced—choose ones that are firm but ripe; Hachiya is too soft for slicing)
  • Mixed greens or arugula (4 cups / 120g, optional but adds a fresh base and color contrast)
  • Toasted walnuts or pecans (1/2 cup / 60g, roughly chopped—hazelnuts are lovely too!)
  • Dried cranberries (1/3 cup / 40g, for chewy sweetness; unsweetened or sweetened both work)
  • Crumbled goat cheese or feta (1/3 cup / 40g, optional for a creamy, tangy finish—omit for dairy-free)
• For the Maple-Dijon Vinaigrette:
  • Extra-virgin olive oil (3 tablespoons / 45ml)
  • Apple cider vinegar (1.5 tablespoons / 22ml, or sherry vinegar for a twist)
  • Maple syrup (1 tablespoon / 15ml, for natural sweetness—honey works in a pinch)
  • Dijon mustard (1 teaspoon / 5g, for a little zing)
  • Salt and pepper (to taste)

Ingredient notes: For the nuts, you can toast them in a dry skillet for 2-3 minutes until fragrant—just keep an eye on them, as they go from golden to burnt fast (ask me how I know). If you can’t find persimmons, ripe pear is a good backup, but honestly, persimmons are worth seeking out for their unique sweetness. For a gluten-free salad, make sure your mustard and cheese are certified gluten-free.

Equipment Needed

• Baking Sheet: A large, rimmed baking sheet (or two if you want to avoid crowding the sprouts). I use a heavy-duty one for even browning—parchment paper for easy cleanup.
• Sharp Chef’s Knife: Essential for slicing Brussels sprouts and persimmons cleanly. If you struggle with sticky fruit, a serrated knife works well for persimmons.
• Mixing Bowls: At least two—one for tossing sprouts and one for mixing the salad. I sometimes use a big salad bowl to catch all the flavors.
• Small Jar or Whisk: For shaking or whisking the vinaigrette. A mason jar is great for shaking and storing leftovers.
• Salad Spinner (Optional): If you’re adding greens, this helps dry them quickly. No spinner? Just pat the greens dry with a clean towel.
• Wooden Spoon or Spatula: For tossing and serving the salad. I like a silicone spatula for scraping up all the tasty bits from the pan.

If you don’t have a salad spinner, no worries—just wrap your greens in a kitchen towel and give them a gentle shake. For budget-friendly options, check out local thrift shops for sturdy baking sheets or knives; I’ve found some of my favorite tools secondhand. And always dry your baking sheets well after washing to prevent rust—especially if you use the same one for roasting veggies weekly like I do.

Preparation Method

1. Preheat the Oven: Set your oven to 425°F (220°C). While it’s heating, line your baking sheet with parchment paper for easy cleanup.
2. Prep the Brussels Sprouts: Trim the stem ends and remove any yellow leaves. Slice each sprout in half (or quarters for extra-large ones). Toss the sprouts in a bowl with 3 tablespoons (45ml) olive oil, 1 teaspoon (6g) kosher salt, and 1/2 teaspoon (1g) black pepper. Make sure they’re well-coated for even roasting.
3. Roast the Sprouts: Spread the Brussels sprouts out, cut side down, on the baking sheet. Don’t crowd them—use two sheets if needed. Roast for 20-25 minutes, flipping once halfway, until the edges are deeply golden and crispy but the centers are just tender. If your oven runs hot, check at 18 minutes to avoid burning.
4. Toast the Nuts: While the sprouts roast, toast 1/2 cup (60g) walnuts or pecans in a dry skillet over medium heat for 2-3 minutes, stirring often, until fragrant. Remove from pan right away to prevent over-toasting.
5. Slice the Persimmons: Peel and slice the Fuyu persimmons into thin wedges or rounds (about 1/4-inch thick). If you’ve never worked with persimmon, don’t worry—just cut off the top, peel the skin with a vegetable peeler, and slice. They should be firm but ripe; too soft and they’ll get mushy in the salad.
6. Make the Vinaigrette: In a small jar or bowl, combine 3 tablespoons (45ml) olive oil, 1.5 tablespoons (22ml) apple cider vinegar, 1 tablespoon (15ml) maple syrup, 1 teaspoon (5g) Dijon mustard, and a pinch of salt and pepper. Shake or whisk until emulsified. Taste and adjust seasoning—sometimes I add a splash more vinegar if my persimmons are extra sweet.
7. Assemble the Salad: In a large bowl, layer 4 cups (120g) mixed greens or arugula (if using). Add the warm, roasted Brussels sprouts, sliced persimmons, toasted nuts, 1/3 cup (40g) dried cranberries, and 1/3 cup (40g) crumbled goat cheese (if using).
8. Dress and Toss: Drizzle about half the vinaigrette over the salad and gently toss to combine. Add more dressing by the spoonful until everything is lightly coated but not soggy. The sprouts and persimmons are delicate—toss gently to keep them intact. Taste and adjust salt or pepper as needed.
9. Serve: Transfer to a serving platter or bowl. I like to finish with a few extra nuts and a sprinkle of cheese on top for a pretty presentation.

Troubleshooting Tips: If your Brussels sprouts aren’t crisping, they might be crowded—use two pans or roast in batches. If your persimmons are too soft, try slicing them thicker or swap in ripe pear. If your vinaigrette separates, just shake it again before pouring. And if you’re prepping ahead, wait to add the dressing until just before serving to keep the greens perky.

Cooking Tips & Techniques

There are a few tricks I’ve picked up after making this roasted Brussels sprout and persimmon salad more times than I care to admit. First, don’t skimp on the oven temperature—425°F (220°C) is the sweet spot for getting those rich, caramelized edges on the sprouts without drying them out. If you’re using convection, you might shave a few minutes off the roasting time, so keep a close eye toward the end.

I always cut my Brussels sprouts so that there’s a flat edge to make direct contact with the hot pan. That’s where the magic happens—the cut sides get super crispy, while the insides stay tender. If you want extra crunch, sprinkle the sprouts with a tablespoon of panko breadcrumbs before roasting (just a little trick I picked up from a chef friend).

Toasting the nuts might sound optional, but it’s a game-changer. I’ve forgotten to toast them before, and the salad was still good—but not “wow” good. The heat brings out their natural oils and makes the whole bite richer. And always toss the roasted sprouts into the salad while they’re still warm; that way, they soak up the vinaigrette and soften the greens just a bit, making everything meld together.

For multitasking, I usually prep the persimmons and whisk the vinaigrette while the sprouts are in the oven. If you’re making this for a party, you can roast the sprouts and slice the persimmons a few hours ahead, then assemble everything right before guests arrive. Consistency tip: measure your oil and vinegar for the dressing—the balance really matters with sweet fruit like persimmon. And don’t be afraid to taste and tweak as you go; that’s how the best salads happen!

Variations & Adaptations

This roasted Brussels sprout and persimmon salad is easy to adapt for different diets, seasons, and flavor preferences. Here are a few of my favorite ways to mix it up:

• Vegan and Dairy-Free: Skip the goat cheese or feta, and instead add sliced avocado for creaminess or a sprinkle of nutritional yeast for a cheesy vibe. The salad is still just as delicious!
• Gluten-Free: This recipe is naturally gluten-free—just double-check your Dijon mustard and cheese if you’re serving someone with celiac sensitivity.
• Alternative Fruits: If persimmons aren’t available, try using thinly sliced ripe pear or apple. In summer, fresh peaches work surprisingly well—though the salad will feel less autumnal.
• Different Nut Options: Swap walnuts or pecans for toasted hazelnuts or slivered almonds for a different crunch.
• Alternate Roasting: If you’re short on oven space, sauté the Brussels sprouts in a hot skillet with olive oil and a pinch of salt, stirring occasionally, until browned and just tender (about 10-12 minutes).

One personal favorite? I sometimes add crispy roasted chickpeas for extra protein and crunch—just toss them in with the sprouts for the last 10 minutes of roasting. And if you like a touch of heat, add a pinch of red pepper flakes to the vinaigrette. There’s plenty of room to play around here, so don’t be shy about making it your own.

Serving & Storage Suggestions

This roasted Brussels sprout and persimmon salad is best served slightly warm or at room temperature, which helps all the flavors mingle. I love piling it high on a big platter and finishing with a last drizzle of vinaigrette and a scatter of toasted nuts—honestly, it looks like autumn on a plate.

Pair this salad with simple roasted chicken, pork tenderloin, or a creamy squash soup for a cozy meal. It’s also a fantastic addition to a holiday spread, especially when you want something fresh and colorful alongside heavier dishes. For a brunch vibe, serve with crusty bread and soft cheese on the side.

To store leftovers, transfer the salad (undressed if possible) to an airtight container and refrigerate for up to 3 days. The sprouts and persimmons hold up surprisingly well, but the greens may wilt a bit if stored with dressing. If you know you’ll have leftovers, keep the dressing separate and add just before eating. To reheat, gently warm the sprouts in the microwave or a skillet before tossing with fresh greens and remaining toppings. The flavors get even deeper after a day in the fridge—so don’t be afraid to meal-prep this one!

Nutritional Information & Benefits

Each serving of this roasted Brussels sprout and persimmon salad packs a nutritional punch—plenty of fiber, vitamins, and healthy fats without being heavy. Brussels sprouts are loaded with vitamin C, vitamin K, and antioxidants, while persimmons bring beta-carotene and potassium to the party. The nuts add heart-healthy fats, and the vinaigrette is naturally sweetened with maple syrup (not refined sugar).

Estimated per serving: around 260 calories, 6g protein, 16g fat, 27g carbs, and 7g fiber. It’s naturally gluten-free and can be made vegan and dairy-free with simple swaps. Allergens to note: tree nuts and dairy (if using cheese)—if you’re serving a crowd, keep these on the side so everyone can enjoy. Personally, I love how this salad satisfies without feeling heavy, and it fits nicely into a plant-forward, whole foods lifestyle.

Conclusion

If you’re looking for a salad that captures the very best of fall in every bite, this roasted Brussels sprout and persimmon salad is the one to make. It’s honestly the kind of dish that turns skeptics into Brussels sprout believers and makes even a simple weeknight dinner feel like something special. The blend of roasty, sweet, tangy, and crunchy is pure comfort food—just a little fresher and brighter than your typical fall side.

I hope you’ll give this recipe a try and make it your own with your favorite nuts, cheese, or even a sprinkle of seeds. I love serving it to friends and family because it always sparks conversation and recipe requests. If you try it, let me know how it goes—or if you find a new twist, I’d love to hear about it.

Drop a comment below with your thoughts, share your photos, or pass the recipe along to a fellow Brussels sprout skeptic—let’s spread the fall flavor love. Here’s to cozy kitchens, colorful salads, and plenty of seconds!

Frequently Asked Questions (FAQs)

Can I make roasted Brussels sprout and persimmon salad ahead of time?

Yes! You can roast the Brussels sprouts and toast the nuts a day ahead. Store everything separately and assemble the salad with fresh greens and dressing just before serving for the best texture.

What type of persimmons should I use for this salad?

Use Fuyu persimmons—they’re firm and sweet, perfect for slicing. Hachiya persimmons are softer and best for baking, not salads.

How can I make this salad vegan?

Simply skip the cheese or swap in a plant-based cheese alternative. Everything else is already vegan-friendly.

What if I don’t have maple syrup for the vinaigrette?

You can use honey or agave nectar instead—just use the same amount. The sweet note is important for balancing the roasted and tangy flavors.

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts work best for roasting, as frozen ones tend to steam and won’t get as crispy. If frozen is all you have, roast them from frozen at a high temp and watch carefully—they may need a few extra minutes.

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