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Roasted Brussels Sprout and Persimmon Salad

roasted Brussels sprout and persimmon salad - featured image
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This vibrant fall salad combines crispy roasted Brussels sprouts, sweet Fuyu persimmons, toasted nuts, dried cranberries, and a tangy maple-Dijon vinaigrette. It’s festive, easy to make, and perfect for gatherings or cozy weeknight dinners.

Ingredients

Scale
  • 1.5 lbs Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil (for roasting)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 medium Fuyu persimmons, peeled and sliced
  • 4 cups mixed greens or arugula (optional)
  • 1/2 cup toasted walnuts or pecans, roughly chopped
  • 1/3 cup dried cranberries
  • 1/3 cup crumbled goat cheese or feta (optional)
  • 3 tablespoons extra-virgin olive oil (for vinaigrette)
  • 1.5 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Trim stem ends and remove yellow leaves from Brussels sprouts. Slice in half (or quarters for large sprouts). Toss with 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until well coated.
  3. Spread Brussels sprouts cut side down on the baking sheet. Roast for 20-25 minutes, flipping once halfway, until edges are golden and crispy and centers are tender.
  4. While sprouts roast, toast walnuts or pecans in a dry skillet over medium heat for 2-3 minutes, stirring often, until fragrant. Remove from pan immediately.
  5. Peel and slice Fuyu persimmons into thin wedges or rounds (about 1/4-inch thick).
  6. In a small jar or bowl, combine 3 tablespoons olive oil, 1.5 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Shake or whisk until emulsified. Adjust seasoning to taste.
  7. In a large bowl, layer mixed greens or arugula (if using). Add warm roasted Brussels sprouts, sliced persimmons, toasted nuts, dried cranberries, and crumbled goat cheese (if using).
  8. Drizzle about half the vinaigrette over the salad and gently toss to combine. Add more dressing as needed until lightly coated. Taste and adjust salt or pepper.
  9. Transfer to a serving platter or bowl. Top with extra nuts and cheese for presentation.

Notes

For vegan or dairy-free, omit cheese or use plant-based cheese. Toasting nuts enhances flavor and crunch. Use Fuyu persimmons for best texture; ripe pear or apple can substitute. For best results, dress salad just before serving. If prepping ahead, store components separately.

Nutrition

Keywords: fall salad, Brussels sprouts, persimmon, roasted vegetables, holiday salad, vegetarian, gluten-free, maple vinaigrette, easy salad, autumn recipe

Find it online: https://tessierecipes.com/roasted-brussels-sprout-and-persimmon-salad-recipe-easy-fall-flavor-boost/