Persimmon Salad

Ingredients

• 454 g (1 lb)Brussels sprouts, shredded
• 3 mediumpersimmons, cut into wedges (about 12 wedges each)
• 1 mediumapple, thinly sliced
• 1 mediumavocado, diced
• 80 ml (⅓ cup)red onion, thinly sliced
• 40 g (⅓ cup)goat’s cheese, crumbled
• 55 g (⅓ cup)pomegranate seeds (optional)
• 35 g (⅓ cup)pecans
• 80 ml (⅓ cup)extra-virgin olive oil
• 1 mediumpersimmon, peeled
• 15 ml (1 tbsp)Wholesome Yum Zero Sugar Cinnamon Honey
• 15 ml (1 tbsp)apple cider vinegar
• 1.25 ml (¼ tsp), or to tastesea salt
• 1.25 ml (¼ tsp), or to tasteblack pepper

Instructions

1. 1

   Assemble the salad

   In a large bowl or on a platter, combine the shredded Brussels sprouts, persimmon wedges, sliced apple, diced avocado, red onion, goat’s cheese, pomegranate seeds and pecans.

2. 2

   Blend the dressing

   Put the olive oil, peeled persimmon, cinnamon honey, apple cider vinegar, salt and pepper in a small blender or food processor. Blend until smooth, then adjust the salt and pepper to taste.

3. 3

   Dress and serve

   Drizzle the dressing over the salad just before serving.

What is persimmon salad?

Persimmon salad is a fresh, fruit-forward salad built around the sweet, soft-fleshed autumn fruit. Persimmons originated in East Asia and are now enjoyed in seasonal dishes around the world.

This American-style version combines them with shredded Brussels sprouts, apple, avocado, cheese and nuts. The blended persimmon dressing echoes the fruit in the bowl, while vinegar and cinnamon honey add tang and warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 326 calories, 6g protein, 42g carbs, 18g fat.

The carbohydrates come mainly from the persimmons, apple, honey and pomegranate, while olive oil, avocado and pecans contribute much of the fat. Goat’s cheese and pecans add protein, with smaller amounts from the other ingredients. Pair a serving with a protein-rich main dish for a more balanced plate.

Choose ripe persimmons

For the wedges: use fruit that is ripe but still firm enough to hold its shape when cut. Very soft persimmons are better suited to the blended dressing.

For the dressing: peel the medium persimmon before blending so it makes a smooth, creamy sauce. If it is especially firm, give it a little extra blending time.

Prepare the Brussels sprouts

Shredded sprouts give the salad a crisp, sturdy base that can stand up to the dressing. Slice them finely and separate any clumps so the fruit and toppings are distributed evenly.

The recipe serves the sprouts raw, so there is no cooking step or cooling time to factor in.

Blend until smooth

The peeled persimmon helps the olive oil and other dressing ingredients form a cohesive mixture. Blend until no large pieces of fruit remain.

Taste after blending and adjust the salt and pepper to suit your preference, as directed in the method. Keep the dressing separate until you are ready to serve.

Balance the sweet and savoury

Sweet fruit: persimmon, apple and pomegranate bring juicy sweetness, while apple cider vinegar adds a sharp counterpoint.

Creamy and crunchy: avocado and goat’s cheese soften the crisp sprouts, apple and pecans. Add the pecans and pomegranate evenly so each serving gets a mix of textures.

Serve it fresh

This salad takes about 10 minutes to assemble and needs no cooking. For the freshest texture, toss or drizzle it with dressing just before serving.

Serve it alongside a roast or other savoury main dish, or offer it as part of a holiday spread. The recipe makes eight servings.

Recipe notes & tips

• Shred the Brussels sprouts finely so they are easy to eat raw.
• Cut the avocado close to serving time to help it stay fresh-looking.
• Blend the dressing until completely smooth for an even coating.
• Taste the dressing before serving and adjust the salt and pepper.
• Keep the dressing separate if you are assembling the salad ahead.

Variations

• Swap the nuts: Use walnuts in place of pecans for a different crunch.
• Change the cheese: Crumbled feta can replace the goat’s cheese for a saltier finish.
• Skip the pomegranate: Leave it out as the recipe allows, or add extra apple for more fruit.
• Add fresh herbs: Scatter chopped parsley over the finished salad for a fresh note.
• Make it more savoury: Add thinly sliced cooked chicken to make the salad more substantial.

Common mistakes to avoid

• Using very soft wedge fruit: It can lose its shape; choose persimmons that are ripe but still firm.
• Leaving the sprouts in clumps: Separate the shreds so the toppings mix through evenly.
• Stopping the blender too soon: Continue blending until the dressing is smooth and cohesive.
• Dressing the salad early: The leaves and toppings can soften; drizzle the dressing on just before serving.
• Skipping the final taste: Check the blended dressing and adjust salt and pepper before pouring it over the salad.

How to store

For the best texture, store the salad and dressing separately in airtight containers in the fridge and combine just before serving. Eat the assembled salad promptly, as the avocado and crisp ingredients soften after dressing.

Frequently asked questions