I’ve got some good news for you! It’s called winter powerfruit and brussels sprouts salad shredded to a thin and light perfection tossed with cool chunks of sweet persimmon, ruby pomegranate and some dried blueberries. All dressed with a delicious honey mustard dressing and sprinkled with toasted pecans. Twenty minutes is all it takes to put this delicious salad together.
Best news ever.
The win-win of this situation is that this winter powerfruit and brussels sprouts salad is great for holidays because it’s totally festive. It also makes for a great weeknight type of salad since it comes together in a blink of an eye and is loaded with a ton of nutrition.
In case you’re wondering, this is how cool brussels sprouts look when you shred them into thin little perfect pieces. I can’t think of eating them any other way now. I adore their rustic texture shaved into thin little ribbons of heavenly lightness. The crunchy persimmons and pomegranate arils adds a rich sweetness to the salad, and the honey mustard dressing gives just the right amount of tang, while the brussels sprouts bring their deep and earthy flavor to the mix. Perfection!
This winter powerfruits and brussels sprouts salad is almost too easy to make! Here is the situation: it’s Wednesday, it’s cold, you’re tired, but you need dinner on the table. Shred some brussels spouts and mix them with a bunch of my favorite winter powerfruits. Done.
Pour honey mustard dressing over and quickly toss everything together. Finito.
This winter powerfruits and brussels sprouts salad is a great addition to your easy holiday menu. Or serve any weeknight from now up until the holidays. Or even after the holidays with some steak, chicken or fish for an easy, healthy and balanced meal.
Crunchcrunchcrunch.
- Salad Ingredients:
- 2 lb brussels sprouts, shredded
- 1/3 cup pomegranate arils
- 2 persimmons, thinly sliced
- 1/2 cup pecans, toasted and roughly chopped
- 1 tbsp dried blueberries or cranberries
- Dressing:
- 1/2 lemon juice
- 1/3 cup olive oil
- 2 tbsp honey
- 1/4 cup rice vinegar
- 3 tbsp dijon mustard
- salt and pepper to taste
- To make the dressing, combine all the ingredients in to a jar. Cover with a lid and shake well until combined.
- In a large bowl toss together the salad ingredients.
- Pour the dressing into the salad a few tablespoons at a time to see how much you need.
- Mix well, season if required and serve.
This looks delicious! I can’t wait to sample the dressing. Maple syrup would be a fine substitute for honey don’t you think?
Does this salad need to marinate/sit for a while like massaged kale salads, or is it best to add the dressing right before serving?
Thank you!
Thanks Brittany! I think it’s best to dress the salad right before the serving. Enjoy!
My food processor makes slicing Brussels sprouts easy, so can’t wait to try this!
Thanks Diane! Hope you like it!
I really need to get on the persimmon bandwagon. I keep seeing them in yummy recipes like this one!
Thanks Shareba! I’m sure you’ll be hooked 🙂
Looks so colourful and delicious. Honey mustard dressing, Yes Please! i love everything about this salad and your pictures are gorgeous too. I’m pinning this for later ?
Cool, thanks! Enjoy!