Move over romaine, Brussels Sprouts is the new green in my bowl. With some of falls finest like pomegranates and walnuts, this Shredded Brussels Sprout and Persimmon Salad with a light homemade dijon vinaigrette is guaranteed to be an instant favorite.
Brussels sprouts, along with cabbage, have absolutely transformed into my favorite salad base. While I will always love a good spinach or arugula salad, there is something awesome about Brussels sprouts and cabbage and their abilities to make a salad…better.
If I had to guess, it would probably be that cabbage and Brussels sprouts don’t get soggy like other greens. For example, if I add too much dressing to a spinach salad, by the time I’m half finished, the leaves are so drenched that I struggle to finish the rest. I am typically conservative when it comes to salad dressing, but sometimes…well, sometimes it just kinda glugs out.
C’mon, you know what I’m talking about. It’s not our fault. And then a perfectly awesome salad is ruined.
But, a salad with Brussels sprouts and cabbage? Completely different story. In fact, I prefer when my Brussels sprout salad has had a minute or two to chill out with the dressing (aka vinaigrette). No, I don’t mean many minutes; however, I don’t feel rushed to get the job done before the greens go soggy.
I’m rushed enough in my life as is, I don’t need some silly spinach telling me what to do.
PLUS, and this is strictly from personal experience so don’t quote me on it, I feel that cabbage and Brussels sprouts last a whole lot longer in the refrigerator when compared to other greens. Granted, this could be because our refrigerator hates me and freezes part of our vegetable compartment (translation- we need a new one), so super sensitive veggies don’t do well in my house. Either way, I can usually really push the “best by” date on these greens and that earns them many many bonus points
Anyway, this salad. If you have a nice sharp knife and a big salad bowl then you are good. Seriously, you don’t have to know what a persimmon is or if you like them. I get a lot of weird looks from people like they’re some strange alien fruit whenever I talk about persimmons.
Calm down. They’re not. Ok, so they may not be my favorite fruit in the whole world, but they are terrific in salads (and in this Persimmon Pumpkin Pudding Cake).
It’s so stupidly easy to make. My family and I ate it for dinner one night, but it would also make the perfect holiday salad (hello, Christmas!)
Shredded Brussels Sprout and Persimmon Salad
prep time: 20 minutes | cook time: 0 time
total time: 20 minutes
yield: 4-6 servings
for the salad-
1 pound Brussels Sprouts
1 small green cabbage, finely chopped
1 small red onion, sliced
1 large tart apple (Granny Smith is what I used), sliced into matchsticks
2 persimmons, sliced into matchsticks
1 cup walnuts, chopped
1/2 cup pomegranate arils
for the vinaigrette-
2 teaspoons Dijon mustard
1 tablespoon honey or maple syrup
1/4 cup red wine vinegar
2 cloves garlic, minced
1/3 cup extra-virgin olive oil
salt + pepper, to taste
Combine all ingredients for the vinaigrette in a jar with a tight-fitting lid and shake vigorously to combine. Season to taste and set aside until ready to eat.
Place ingredients in a large salad bowl and toss well to combine. Drizzle desired amount of salad with prepared vinaigrette and toss well to fully coat.