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Author Notes: This warm autumn Brussels sprouts salad is loaded with spinach leaves, sliced pears and apples, pomegranate seeds, sweet grape tomatoes, and persimmon, embodying the flavors of fall. Tossed together, this salad is both sweet and savory with no need for additional salad dressing. —Andrea Giang
- 2 cups spinach leaves
- 4-5 brussels sprouts (about 1 cup)
- 1 tablespoon olive oil
- 1/4 teaspoon lemon pepper
- dashes salt
- 1 persimmon, sliced
- 1/2 apple, sliced
- 1/2 pear, sliced
- 1/2 cup pomegranate seeds
- favorite dressing if desired
- Slice the stem from the Brussels sprouts, separate the outer leaves, and slice the center of Brussels sprouts in half.
- Add olive oil to a medium sized pan over medium to high heat. Allow the oil to heat for about a minute before adding the Brussels sprouts. Cook the Brussels sprouts until they become lightly brown and seared. Season them with lemon pepper and salt.
- Once the Brussels sprouts are ready, toss them with the spinach leaves until the leaves start to soften and wilt.
- Add the persimmon, apple, pear, and pomegranate. Toss the salad until all the ingredients are evenly incorporated.
- Serve the salad warm or cold.