Warm Brussel Sprout Salad

brussel salad

Brussel sprouts get a bad rap. They are always used as an example of a gross vegetable that kids hate, or that you move around on the plate to give the illusion of consumption. They are not something to enjoy- rather something that is forced upon children as some strange form of torture.

Well NOT ANYMORE! We love brussel sprouts, and we want YOU to love them, too! They are incredibly good for you, and can be prepared in many delicious ways. They are rather hearty and to us, just scream “FALL”. Combined with a few other seasonal fruits and toasted hazelnuts, we created a lovely warm Fall salad sure to change the minds of brussel sprout haters everywhere.

We also really wanted to utilize another Fall favorite- the persimmon. Our grandmother has a huge fuyu persimmon tree in her backyard, so we have been munching these candy-like fruits every fall for as long as we can remember. They are incredibly sweet, and are a bright, vibrant orange color. The addition of some pomegranate seeds, with their acidic flavor and deep crimson color allows for a very nice balance in taste, texture and appearance.

This dish is extremely quick and easy to put together, and is very aesthetically pleasing. It would make a great addition to a beautiful table spread. We recommend using the dressing at room temperature so it does not cool the salad, although it tastes great either way. Be prepared to show your family and friends how delicious brussel sprouts can be. They won’t even realize how healthy this salad is as they come back for seconds!


Warm Brussel Sprout Salad {recipe}

Serves 6-8



  • Dressing

    • 3 TB lemon juice

    • 3 TB olive oil

    • 1 medium shallot, finely minced

    • 1 TB parsley, finely minced

    • 1 tsp whole grain mustard

    • 1 TB red wine vinegar

    • 1 TB balsamic vinegar

    • 1 tsp agave

    • ½ tsp miso

    • 1 TB nutritional yeast

    • ⅛ tsp salt

    • ⅛ tsp pepper

  • 1 Fuyu Persimmon, peeled and julienned (matchsticks)

  • ¼ c pomegranate seeds

  • ¼ c toasted hazelnuts, chopped

  • 12 oz shredded brussel sprouts

  • 3 TB olive oil

  • Salt & pepper to taste



  1. Blend all dressing ingredients together until smooth.

  2. Heat medium saute pan over medium high heat and add oil.

  3. Sauteé brussel sprouts until slightly golden on edges, 3-5 min.

  4. Add about ⅔ of the dressing, and combine.

  5. Remove from heat and add persimmon, pomegranate seeds and hazelnuts.

  6. Can use remaining dressing as needed.

NOTE: Be sure to use fuyu persimmons, not hachiya. The fuyu’s are much harder and crunchy, and the hachiya is much softer and better for baking. Fuyu’s can be eaten just like an apple, and you can even eat the middle! The skins are also ok for eating, although we recommend peeling them for this recipe.

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