Dinner

Persimmon Salad with Brussels Sprouts, Apple, Avocado, and Pomegranate Seeds Recipe

Bylilan Sage March 6, 2026March 6, 2026

Introduction

This vibrant persimmon salad is a fresh and flavorful way to enjoy seasonal produce. Combining crunchy Brussels sprouts with sweet persimmons and creamy avocado, it offers a delightful mix of textures and tastes perfect for any meal.

A large white bowl is filled with a colorful salad starting with a base layer of shredded Brussels sprouts that are light green and finely textured. On top, there are thin slices of red apple with smooth skin, bright orange persimmon slices, and sections of creamy green avocado scattered evenly. Thin rings of light purple onion add a touch of sharpness. The salad is sprinkled generously with deep red pomegranate seeds and dark brown pecans, giving rich texture and color contrast. Small dots of white soft cheese are spread throughout. Finally, the whole salad is drizzled with a thick, smooth orange dressing that runs in thin streams across the top. The bowl sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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. Taste and adjust seasoning as needed.
Step 3: Drizzle the dressing over the salad just before serving and toss gently to coat evenly.

Tips & Variations

Toast the pecans lightly for added crunch and nutty flavor.
Swap goat cheese for feta or omit for a dairy-free version.
Add fresh herbs like mint or parsley for a herbal note.
Use maple syrup or agave nectar instead of cinnamon honey if preferred.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within 1-2 days to preserve freshness and texture. Reheat is not recommended; enjoy cold or at room temperature.

How to Serve

A colorful salad with many layers sits on a white bowl over a white marbled surface. The base layer is light green shredded lettuce, topped with thin slices of red apple and bright orange persimmon slices. Scattered among these are chunks of green avocado and small pieces of white cottage cheese. Thin rings of purple onion add contrast, while whole pecans are spread across the top, giving a rich brown color and rough texture. Bright red pomegranate seeds are scattered evenly, adding sparkle. The entire salad is drizzled with a smooth, golden, creamy dressing that drips in streams across the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts instead of fresh?

Frozen Brussels sprouts tend to be softer and wetter when thawed, which can affect texture. For the best crunch and flavor, fresh Brussels sprouts are recommended.

How ripe should the persimmons be for this salad?

Use firm to slightly soft persimmons for the dressing and wedges. Overripe persimmons can become mushy and overly sweet, altering the salad’s balance.