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Home » 30 Minutes or Less » Shredded Brussels Sprout Persimmon Salad

Shredded Brussels Sprout Persimmon Salad

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
November 28, 2017
5 from 7 votes


Last Updated November 18, 2018 | 1 Comment

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Shredded Brussels Sprout and Persimmon Salad

Filled with some of falls finest like pomegranates and walnuts, this Shredded Brussels Sprout Persimmon Salad with a light homemade dijon vinaigrette is guaranteed to be an instant favorite.

Shredded Brussels Sprout Persimmon Salad. Filled with some of falls finest like pomegranates, walnuts, pomegranates, apples, Brussels sprouts and drizzled with light dijon vinaigrette.

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

Shredded Brussels Sprout Persimmon Salad. Filled with some of falls finest like pomegranates, walnuts, pomegranates, apples, Brussels sprouts and drizzled with light dijon vinaigrette.

Shredded Brussels Sprout Persimmon Salad. Filled with some of falls finest like pomegranates, walnuts, pomegranates, apples, Brussels sprouts and drizzled with light dijon vinaigrette.

Shredded Brussels Sprout Persimmon Salad. Filled with some of falls finest like pomegranates, walnuts, pomegranates, apples, Brussels sprouts and drizzled with light dijon vinaigrette.

Shredded Brussels Sprout Persimmon Salad. Filled with some of falls finest like pomegranates, walnuts, pomegranates, apples, Brussels sprouts and drizzled with light dijon vinaigrette.

Shredded Brussels Sprout Persimmon Salad. Filled with some of falls finest like pomegranates, walnuts, pomegranates, apples, Brussels sprouts and drizzled with light dijon vinaigrette.

A bowl of food on a table, with Persimmon and Salad

Anyway, this Shredded Brussels Sprout Persimmon 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 this Shredded Brussels Sprout Persimmon Salad for dinner one night, but it would also make the perfect holiday side dish (hello, Christmas!)

Shredded Brussels Sprout Persimmon Salad. Filled with some of falls finest like pomegranates, walnuts, pomegranates, apples, Brussels sprouts and drizzled with light dijon vinaigrette.

Shredded Brussels Sprout Persimmon Salad. Filled with some of falls finest like pomegranates, walnuts, pomegranates, apples, Brussels sprouts and drizzled with light dijon vinaigrette.

Shredded Brussels Sprout and Persimmon Salad

Shredded Brussels Sprout and Persimmon Salad

5 from 7 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Filled with some of falls finest like pomegranates and walnuts, this Shredded Brussels Sprout Persimmon Salad with a light homemade dijon vinaigrette is guaranteed to be an instant favorite.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 530 kcal

Ingredients
 
 

for the salad

  • 1 pound Brussels Sprouts
  • 1 green cabbage - small, finely chopped
  • 1 red onion - small, sliced
  • 1 tart apple - Granny Smith is what I used, sliced into matchsticks
  • 2 persimmons - sliced into matchsticks
  • 1 cup walnuts - chopped
  • ½ cup pomegranate arils

for the vinaigrette-

  • 2 teaspoon Dijon mustard
  • 1 tablespoon honey - or maple syrup
  • ¼ cup red wine vinegar
  • 2 cloves garlic - minced
  • ⅓ cup olive oil
  • salt + pepper - to taste
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Instructions
 

  • 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.

Nutritional Information

Calories: 530kcal | Carbohydrates: 45g | Protein: 12g | Fat: 38g | Saturated Fat: 4g | Sodium: 102mg | Potassium: 1093mg | Fiber: 14g | Sugar: 23g | Vitamin A: 1100IU | Vitamin C: 186.9mg | Calcium: 179mg | Iron: 3.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Brussels Sprout Salad
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

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Shredded Brussels Sprout Persimmon Salad. Filled with some of falls finest like pomegranates, walnuts, pomegranates, apples, Brussels sprouts and drizzled with light dijon vinaigrette.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

230 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. D Taylor says

    December 20, 2021 at 7:15 pm

    5 stars
    This was delicious! We used sunflower seeds instead of walnuts and added some gorgonzola. It does make a lot of salad probably a healthy side for 8-12 people.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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