Persimmon Salad with Brussels Sprouts, Apple, Avocado, and Goat Cheese Recipe
Introduction
This Persimmon Salad is a vibrant and fresh combination of seasonal flavors and textures. Crisp Brussels sprouts and sweet persimmon wedges come together with creamy avocado and tangy goat cheese, all topped with a smooth, fruity dressing. It’s a perfect light meal or an impressive side dish for any occasion.
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, combine the olive oil, peeled persimmon, cinnamon honey, apple cider vinegar, sea salt, and black pepper. Blend until smooth. Adjust seasoning to your taste.
- Step 3: Drizzle the dressing over the salad just before serving and toss gently to combine.
Tips & Variations
- Swap pecans for walnuts or almonds for a different nutty flavor and texture.
- If pomegranate seeds aren’t available, dried cranberries make a great alternative for a pop of sweetness.
- To keep avocado from browning quickly, toss it in a little lemon juice before adding to the salad.
- For a vegan version, omit the goat cheese or substitute with a plant-based cheese.
Storage
Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. The salad is best enjoyed fresh, as the avocado and Brussels sprouts can brown and soften over time. Reheat is not recommended; serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen Brussels sprouts for this salad?
Fresh Brussels sprouts work best because they stay crisp when shredded. Frozen Brussels sprouts tend to be softer and waterier once thawed, which can affect the salad’s texture.
How do I pick a ripe persimmon?
Choose persimmons that feel heavy for their size and have a smooth, glossy skin. For this salad, slightly firm persimmons (Fuyu variety) hold their shape well, while softer Hachiya persimmons are better for dressings or purees.
PrintPersimmon Salad with Brussels Sprouts, Apple, Avocado, and Goat Cheese Recipe
This vibrant Persimmon Salad combines fresh, shredded Brussels sprouts with sweet persimmon wedges, crisp apple slices, creamy avocado, tangy goat cheese, crunchy pecans, and optional pomegranate seeds. Tossed with a homemade persimmon-based dressing infused with cinnamon honey and apple cider vinegar, this salad offers a delightful balance of sweet, savory, and tart flavors—perfect for a refreshing and nutritious meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Salad
- 1 lb Brussels sprouts (shredded)
- 3 medium persimmons (cut into wedges; approximately 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
- 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, thinly sliced apple, diced avocado, thinly sliced red onions, crumbled goat cheese, pomegranate seeds (if using), and pecans to create a vibrant salad base.
- Prepare Dressing: In a small blender or food processor, blend the extra virgin olive oil, peeled persimmon, cinnamon honey, apple cider vinegar, sea salt, and black pepper until smooth. Taste and adjust the seasoning as needed to balance the flavors.
- Dress the Salad: Drizzle the freshly blended persimmon dressing evenly over the salad. Toss gently if desired, then serve immediately to enjoy the fresh and flavorful components at their best.
Notes
- For added crunch, toast the pecans lightly before adding them to the salad.
- Pomegranate seeds are optional but add a lovely burst of sweetness and color.
- Use ripe but firm persimmons to prevent the salad from becoming too mushy.
- This salad is best served fresh to retain the avocado’s texture and prevent browning.
- Can be easily adjusted to be vegan by omitting the goat cheese or substituting with a plant-based cheese alternative.
Keywords: persimmon salad, Brussels sprouts salad, fall salad, healthy salad, avocado salad, goat cheese salad, pomegranate seeds, autumn recipes
