Shaved Brussels Salad with Persimmons, Pecans, and Pomegranates
5 colorSTHE WHY BEHIND THIS RECIPE
This recipe was originally featured in a 2024 Holiday Menu collaboration with my dear friend and professional retreat chef Ali Rose. The full PDF Holiday menu can be found here.
Roasted Brussels sprouts, we know them, we love them and for good reason! They're a staple on every holiday table. However, we're giving them a fresh twist with a light and vibrant slaw that adds a festive touch to our sliders. The sweet and tangy vinaigrette keeps it refreshing, so it can sit out for hours without losing its crunch. It’s perfect served chilled straight from the fridge (cause you did yourself a solid and prepped in advance!!) or at room temperature. Try piling some onto your sliders with pickles and sauce for a creative burst of flavor!
Yields: 8-10 servings
Total time: 15 minutes
WHAT YOU NEED
TOOLS
Food processor with slicing plate or mandolin
Blender (small blender like a nutribullet works the best, but any blender will work or you can even hand whisk)
INGREDIENTS
2 lbs brussel sprouts, ends removed
2 persimmons, diced small
½ cup pomegranate seeds
¼ cup pecans, halved or pieces
1 orange, zest and juice
3 tbsp balsamic
3 tbsp extra virgin olive oil
2 tsp maple syrup
1 tsp mustard, preferably stone ground
¼ cup parmesan, shredded
Kosher Salt to taste
HOW TO DO IT
Using the thinnest slicing blade, shred your brussel sprouts in a food processor. If you don’t have a food processor, you can also use a very thin setting on a mandolin, or slice as thinly as possible by hand using a sharp knife.
Toss shredded sprouts with diced pomegranate, and 2/3 of your pomegranate seeds and your walnuts, reserving a third of each for a garnish.
In a bullet or blender, add orange juice and zest, balsamic, olive oil, mustard, and maple. Pulse until emulsified, taste and add salt if needed.
These above steps can be done up to 24 hours ahead and kept in the fridge overnight.Shortly before serving, toss dressing with shredded sprout mixture. Top with remaining pomegranate seeds, pecans, and Parmesan.
SWAPS, TIPS & TRICKS
Prep ahead: If you want to prep your sprouts ahead of time, I would recommend tossing them with a little bit of lemon and storing them in an air container so that they don’t dry out or turn brown.
Use what you have!: We were originally going to use orange segments in our recipe for a pop of color, but we happened to have a persimmon on hand as they are very much in season right now and that provided a brighter, more colorful alternative. If you don’t have persimmons available, you can absolutely use orange segments.
Balsamic subs: You can also substitute white wine or red wine vinegar instead of the balsamic for a lighter flavor.
Parmesan sub: You can swap feta or goat cheese for the parmesan if you prefer a creamer and tangier cheese.
Try your dressing on a brussel sprout: Instead of just trying your dressing with a spoon, try it on top of the greenery you are planning to use!
Nutritional Info
Per serving, makes about 8 servings
Calories: 193
Carbohydrates: 26g
Fiber: 6g
Net carbs: 20g
Protein: 5g
Fat: 8g
Sodium: 936 mg
Sugar: 6g
