Shaved Brussels & Persimmon Salad

Shaved Brussels & Persimmon Salad

Shivangi Rao
By Shivangi Rao
Course Appetizers, Side Dish, Vegetarian Dishes


  • 12 oz bag of shaved Brussel sprouts or you can do this yourself to whole Brussels
  • 2 persimmons sliced
  • 3-4 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • A handful of pumpkin seeds or sunflower seeds optional; you may also use any nuts you have on hand
  • 1/2 cup of crumbled feta optional; you may wish to omit if you want to keep this dairy-free
  • A handful of dried cranberries optional; any tart/sweet dry fruit would work well


  • Empty bag of shaved Brussels (make sure they’re washed and dried) into a microwave-safe bowl.
  • Heat in the microwave covered for 3-4 minutes so that they’re slightly softened. Remove from microwave and toss with a spoon. Set aside uncovered on counter.
  • Whisk together olive oil, lemon juice, honey, Dijon mustard, garlic powder, salt, and pepper in a bowl. Pour this dressing on Brussels and massage well with hands. Set aside for at least 15 minutes so flavors soak into Brussels.
  • Wash and slice persimmons into thin slices.
  • Lay them on top of the Brussels.
  • Garnish with feta, dried cranberries, and pumpkin seeds, and extra olive oil if necessary. Serve and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!

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