Ingredients

The following ingredients have 4 Servings
  • 1 pound brussels sprouts, quartered
  • 1 tablespoons olive oil
  • ½ teaspoon sea salt
  • 1 teaspoon red chili flakes
  • 2 persimmons, halved + thinly sliced (small pit removed)
  • 1/8 cup chopped pecans
  • 1/4 cup apple cider vinegar
  • 1/8 cup olive oil
  • 2 tablespoons maple syrup
  • ¼ teaspoons sea salt

Instruction

  • Preheat oven to 450ºF.
  • Arrange brussels sprouts in a single layer on a baking sheet.  Drizzle oil over the sprouts, and then evenly sprinkle salt and chili flakes.
  • Roast 16-18 minutes, until the edges darken and caramelize.  Add cooked brussels sprouts to a large mixing bowl.
  • For hard, not fully ripe persimmons: Turn on the oven broiler. Arrange the persimmon slices on the baking sheet.  Broil about 2 minutes, until warm.  For soft, ripe persimmons: Skip broiling and add to the salad uncooked.
  • Add persimmons to the bowl with the sprouts.  Add the pecans.
  • Whisk together all the maple vinaigrette ingredients.  Toss the salad in the dressing, and serve immediately.
  • Make Ahead:  For a cold salad, make up to 3 hours ahead of time.  Wait to dress the salad until right before serving.