All the winter produce we love packed into a crunchy, yummy salad!
Winter Brussels Sprout Salad
Ingredients
Brussels Sprout Salad
- 4-5 cups raw Brussels sprouts, thinly shaved or sliced
- ¼ cup pomegranate arils
- 1 Fuyu persimmon, diced
- ⅓ cup dates, chopped
- ½ cup raw pecans
- 1 tbsp butter
- pinch of cayenne pepper
- 1 ½ tsp sugar
- flaky salt, to taste
- ⅓ cup shredded Parmesan cheese
Salad Dressing
- ¼ cup olive oil
- ½ tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1 ½ tsp Dijon mustard
- 1 ½ tsp apple cider vinegar
- ½ tsp flaky salt, or more, to taste
Instructions
- Melt the butter in a skillet and add the pecans, stirring to coat well. Toast the nuts for about 5 minutes, stirring often, then add the sugar, pinch of cayenne pepper and flaky salt. Remove the pecans from the pan and allow to cool.
- Slice the Brussels sprouts or shave using a mandolin. Dice the persimmon and chop up the dates. Once cool, lightly chop the toasted pecans.
- In a bowl, combine olive oil, lemon zest, lemon juice, maple syrup, Dijon mustard, apple cider vinegar and salt. Whisk the dressing together.
- In a large bowl, add the Brussel sprouts, pomegranate arils, persimmon, dates, pecans and Parmesan. Pour the dressing over the salad and mix well – I recommend using your hands to gently mix the salad!
- Serve the salad immediately with fresh cracked pepper sprinkled over the top.
