Persimmon Salad with Brussels Sprouts, Apple, Avocado, and Pomegranate Seeds Recipe
Introduction
This vibrant persimmon salad combines the crispness of shredded Brussels sprouts with the sweet juiciness of persimmons and apples. Topped with creamy avocado, tangy goat cheese, and crunchy pecans, it’s a refreshing and colorful dish perfect for any season.
Ingredients
- 1 lb Brussels sprouts (shredded)
- 3 medium persimmons (cut into wedges; about 12 wedges each)
- 1 medium apple (sliced thinly)
- 1 medium avocado (diced)
- 1/3 cup red onions (sliced thinly)
- 1/3 cup goat cheese (crumbled)
- 1/3 cup pomegranate seeds (optional)
- 1/3 cup pecans
- 1/3 cup extra virgin olive oil
- 1 medium persimmon (peeled)
- 1 tbsp wholesome yum zero sugar cinnamon honey
- 1 tbsp apple cider vinegar
- 1/4 tsp sea salt (to taste)
- 1/4 tsp black pepper (to taste)
Instructions
- Step 1: In a large bowl or platter, combine the shredded Brussels sprouts, persimmon wedges, sliced apple, diced avocado, sliced red onions, crumbled goat cheese, pomegranate seeds, and pecans.
- Step 2: In a small blender or food processor, blend the olive oil, peeled persimmon, cinnamon honey, apple cider vinegar, sea salt, and black pepper until smooth. Taste and adjust the seasoning as needed.
- Step 3: Drizzle the dressing over the salad just before serving and toss gently to coat all ingredients evenly.
Tips & Variations
- For added texture, toast the pecans lightly before adding them to the salad.
- Swap goat cheese with feta for a different tangy flavor.
- If pomegranate seeds are unavailable, dried cranberries make a great sweet substitute.
- Add fresh herbs like mint or parsley for extra brightness.
Storage
Store the salad ingredients separately in airtight containers in the refrigerator for up to 2 days to keep them fresh. Keep the dressing refrigerated and add it just before serving to avoid sogginess. The combined salad is best eaten the same day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
It’s best to prepare the salad components ahead but toss the salad with dressing just before serving to maintain freshness and texture.
What can I use if I don’t have cinnamon honey?
You can substitute with regular honey mixed with a pinch of cinnamon or another mild sweetener you prefer.
PrintPersimmon Salad with Brussels Sprouts, Apple, Avocado, and Pomegranate Seeds Recipe
A vibrant and refreshing Persimmon Salad combining shredded Brussels sprouts, sweet persimmon wedges, crisp apple slices, creamy avocado, tangy goat cheese, crunchy pecans, and optional pomegranate seeds, all tossed with a smooth homemade cinnamon honey vinaigrette dressing. This salad offers a delightful balance of sweet, tart, and savory flavors, perfect for a light and healthy meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Low Fat
Ingredients
Salad Ingredients
- 1 lb Brussels sprouts (shredded)
- 3 medium Persimmons (cut into wedges; about 12 wedges each)
- 1 medium Apple (sliced thinly)
- 1 medium Avocado (diced)
- 1/3 cup Red onions (sliced thinly)
- 1/3 cup Goat cheese (crumbled)
- 1/3 cup Pomegranate seeds (optional)
- 1/3 cup Pecans
Dressing Ingredients
- 1/3 cup Extra virgin olive oil
- 1 medium Persimmon (peeled)
- 1 tbsp Wholesome Yum Zero Sugar Cinnamon Honey
- 1 tbsp Apple cider vinegar
- 1/4 tsp Sea salt (to taste)
- 1/4 tsp Black pepper (to taste)
Instructions
- Combine salad ingredients: In a large bowl or platter, mix together the shredded Brussels sprouts, persimmon wedges, sliced apple, diced avocado, sliced red onions, crumbled goat cheese, pomegranate seeds, and pecans, ensuring even distribution.
- Prepare the dressing: In a small blender or food processor, add the extra virgin olive oil, peeled persimmon, zero sugar cinnamon honey, apple cider vinegar, sea salt, and black pepper. Blend until the mixture becomes smooth and creamy. Taste and adjust the seasoning by adding more salt or pepper if needed.
- Toss and serve: Drizzle the prepared dressing evenly over the salad. Gently toss all ingredients together to coat them with the dressing. Serve immediately to enjoy the fresh textures and flavors.
Notes
- You can substitute pecans with walnuts or almonds for a different nutty crunch.
- For a vegan version, replace goat cheese with vegan cheese or omit it entirely.
- Make sure to shred the Brussels sprouts finely for the best texture and easy mixing.
- If pomegranate seeds are unavailable, dried cranberries can be a sweet alternative.
- Add dressing just before serving to keep the salad fresh and prevent sogginess.
Keywords: persimmon salad, Brussels sprouts salad, healthy fall salad, avocado salad, pomegranate seeds, goat cheese salad, easy salad recipe, low sugar dressing
