Persimmon 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
Scale
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
