Brussels Sprouts Salad with Persimmons

Jump to Recipe

Behold… my latest and greatest big giant salad concoction… a Brussels Sprouts Salad with Persimmons!

Brussels Sprouts Salad with Persimmons from (@whatsgabycookin)

Truly one of my favorite winter salads to date! This quick and easy salad is loaded with shaved Brussels Sprouts (yes you can eat them raw!) plenty of pomegranate seeds, sweet candied walnuts, persimmons and honey crisp apples, creamy avocado, feta and a very very easy dressing. I made this for Friendsgiving about a month ago and it was oddly one of the first things to go! Everyone loves the combo of honey crisp apples and persimmons plus the feta! It’s pretty damn near perfect and would go great alongside any type of roast chicken, turkey, steak, pork… you get the idea!

Brussels Sprouts Salad with Persimmons from (@whatsgabycookin)

More Brussels Sprouts and Persimmon inspired recipes:

Brussels Sprouts Salad with Persimmons from (@whatsgabycookin)

Brussels Sprouts Salad with Persimmons

5 from 1 vote
This quick and easy salad is loaded with pomegranate seeds, candied walnuts, persimmons, honeycrisp apples, creamy avocado, and feta. It's going to be your new go-to!
Prep Time 10 mins
Total Time 10 mins
Course Main Course, Salad, Dinner
Cuisine Mediterranean
Servings 6 people


For the Salad:

  • 1 pound Brussels Sprouts sliced thin
  • 1 bunch Romaine sliced thin
  • 1/4 cup pomegranate seeds
  • 3 tablespoons candied walnuts
  • 1 avocado diced or sliced
  • 1-2 persimmons
  • 1-2 honeycrisp apples
  • 1 sheet Feta (the kind that comes in the brine) crumbled (about 1/3 cup)

For the Vinaigrette:

  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1 shallot finely chopped
  • Kosher salt, freshly cracked black pepper and red pepper flakes to taste
  • 1/2 teaspoon ground cumin


  • Combine the thinly sliced brussels and romaine and toss together. Add the rest of the ingredients
  • In a small bowl, whisk together the ingredients for the dressing and season to taste.
  • Pour the dressing over the salad and toss to coat well.


  1. I am making this salad tomorrow AM for a Gal pal holiday lunch. I tried 3 different chains in Indy—no luck finding persimmons. I bought a pineapple, not sure what to do—but giving this a try. It looks yummy!

Leave a Reply

Your email address will not be published.

Recipe Rating