Roasted Brussels Sprouts Salad With Lemon Maple Dressing

Roasted brussels sprouts salad with persimmon and pomegranate seeds. It’s a delicious combination of tender fruits and nutty Brussels sprouts tossed in a maple lemon vinaigrette dressing.

There is something so good about mixing pomegranates and persimmons with brussels sprouts that brings about a holiday meal’s finest seasonal flavors! The tiny cabbage looking vegetables are fantastic to make sauteed brussels sprouts, pan fried, and roasted brussels sprouts in the oven.

Plus, we’ve got a quick article on how to cut brussels sprouts for all your culinary needs. This roasted brussels sprouts salad is so flavorful and perfect for Thanksgiving or Christmas even along side a pasta salad with Italian dressing!

Jump to:
  • Why this is the best roasted brussels sprouts salad recipe
  • Salad ingredients
  • Substitutions
  • How to make this brussels sprouts salad
  • Tip for roasting
  • Persimmons
  • Pomegranates
  • Lemon Maple Vinaigrette Salad Dressing
  • What do you eat with roasted brussels sprouts salad?
  • Recipe FAQs
  • More brussels sprout and salad recipes
  • Roasted Brussels Sprouts Salad With Persimmon, Pomegranate, & Maple Dressing

Why this is the best roasted brussels sprouts salad recipe

  • This brussels sprouts salad is baked in the oven in one pan! There is little clean-up and dishes when making salads. We toss everything in a bowl and roast in the oven, then mix it together using the same bowl. Now who doesn’t love how little the clean-up is?!
  • Twist to a traditional green leafy salad. This brussels sprouts salad is roasted and tossed with a few fresh ingredients. It is made without leafy greens, but you can serve it over fresh spinach or arugula leaves.
  • Delicious seasonal produce. This healthy salad recipe is a blend of fall and winter seasonal produce that compliments each other.

Salad ingredients

  • Brussels sprouts cut into halves – see ways to cut brussels sprout
  • Fuyu persimmon, about 2 medium
  • celery
  • olive oil or avocado oil
  • maple syrup or honey
  • apple cider vinegar
  • dry rosemary
  • fresh lemon juice
  • Dijon mustard
  • pink Himalayan salt or you can use table salt
  • freshly ground black pepper
  • chopped walnuts
  • pomegranate arils (seeds)


  • Persimmon substitutions: Persimmons can be quite pricy, so you can also swap them out for another sweet produce such as apples or butternut squash cubes.
  • Walnut substitutions: You can substitute chopped walnuts for chopped pecans or even candied pecans.

How to make this brussels sprouts salad

Here is how to make roasted brussels sprouts salad. As with all the recipes, be sure to follow the more detailed instructions in the recipe card below.

Start by washing, soaking, trimming and cutting brussels sprouts. First you want to prep the brussels sprouts for roasting by washing them and soaking them in salt water for 10-20 minutes. This removes bacteria, bugs, dirt and debris. Then remove the leaves and trim the stem then cut them in half.

In a large bowl add the brussels sprouts, persimmon, and celery. Add half the maple syrup and half the olive oil. Sprinkle with salt and pepper and toss to coat then spread the vegetables on a baking pan evenly without overlapping.

In a small bowl whisk together the lemon maple vinaigrette salad dressing.

Roast for 30-35 minutes, flipping halfway through baking.

When the roasted brussels sprouts and persimmon is done remove from the oven and add to a large bowl. Add in pomegranate seeds, walnuts, add the maple dressing and toss to coat. Serve warm or cold.

Tip for roasting

Roasting brussels sprouts brings out their natural nutty flavor and it pairs delicious with sweet produce and this maple sweet dressing. Oil helps the brussels sprouts create a crisp exterior. Make sure to flip the vegetables and fruit halfway through baking to ensure the bottom or one side doesn’t burn.


If you are not familiar with persimmons there are two well-known kinds: Hachiya persimmon fruit and Fuyu persimmon fruit. Hachiya persimmons are soft when they are ripe, similar to a juicy tomato and tastes incredible sweet.

If they are hard they taste bitter and make your tongue do a dried up dance. Seriously, you will definitely know when they are unripe because the persimmon taste will make your tongue feel dry and tingly. But when they are soft and squishy they ripe and perfect for making into jams or persimmon bread.

Fuyu persimmons are my favorite. They are hard when they are ripe, slightly sweet and resemble the consistency of an apple. Perfect for adding crunch to a leafy green healthy pomegranate salad or to add sweetness to oven roasted Brussels sprouts.

How to cut the persimmons? Simply slice off the top stem that looks like that of a tomato and cut vertically like you would an apple. Then dice it into small ¼ inch to ½ inch cubes.


Well what goes fabulous with persimmon? Pomegranates of course! Just be aware that your kitchen may look like a blood bath when trying to get the seeds out. The trick is to fill a bowl with water and break open the pomegranate. Then carefully remove the raw pomegranate seeds in the water so the juices stay contained. Rinse and then you have a delicious garnish for this pomegranate salad with persimmon and Brussels sprouts!

Pomegranate seeds are also lovely in baked goods, as a garnish, sprinkled over a salad, in smoothies, cocktails, juice or eaten alone as a healthy snack.

Lemon Maple Vinaigrette Salad Dressing

Now the dressing is my favorite part because maple syrup brings all the sweet and bold flavors together. I love to drizzle a little of the maple syrup or a maple syrup substitute on the Brussels sprouts and persimmons before roasting. That way it slightly caramelizes with the oils and natural sugars.

Then after roasting brussels sprouts we toss the fruit and vegetables in this easy and delicious lemon maple vinaigrette salad dressing.

What do you eat with roasted brussels sprouts salad?

What to eat with roasted brussels sprouts salad? This salad is delicious with any main dish meat such as:

  • Top Sirloin Steak On The Grill
  • Pan Seared Chicken Breast
  • Crockpot Chicken
  • Turkey Meatloaf
  • Honey Glazed Ham Feast

Add a few more side dishes such as:

  • Sage Butter Garlic Mashed Potatoes
  • Breaded Baked Zucchini Slices
  • Roasted Rosemary Potatoes
  • Gluten-Free Cranberry Nut Bread

You can also eat it over a bed of fresh greens such as baby arugula or baby spinach leaves and even add some goat cheese crumbles. Or enjoy it as is for a light lunch.

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