Warm Autumn Brussels Sprouts Salad

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.

Happy Halloween!

Warm Autumn Brussels Sprouts Salad | Cooking with a Wallflower

I cannot believe I didn’t discover Brussels sprouts earlier than I did.

Brussels sprouts are one of those vegetables that people either really love or really hate. Which side are you on?

Warm Autumn Brussels Sprouts Salad | Cooking with a Wallflower

For years, I’ve heard about these infamous Brussels sprouts. I mean, seriously, when you watch a show on television, and kids are served Brussels sprouts, they always make that face, the one that says Ewww. Usually that’s a sign to stay the heck away. But I was always curious about these mini cabbage look-alikes. They certainly don’t look like they taste awful. So I wanted to try them for myself to see what all the fuss was about.

Several months ago, I stayed at school later than I had planned so I was starving with no extra food packed. Me + starving? Not a great combination.

I wandered over to the school cafeteria, which actually serves really good food. I especially love their salad bar because they have a huge range of ingredients for me to pick from. I can load up on all my favorite add-ons and just pay by weight. And interestingly, Brussels sprout was one of the ingredients I could pick. Never having them before, I figured this was the best time to try them. After all, it was probably the only time I could just try two or three. If I didn’t like them, it’s not much of a loss. Better than if I ordered a whole dish at a restaurant, discovered that I dislike them, and have to finish the entire plate, right?

I’m sure you know how that first taste went. Because here I am trying to convince you to try my Brussels sprouts salad, and we know I wouldn’t recommend something I don’t like, especially since I wouldn’t be cooking it in the first place.

Warm Autumn Brussels Sprouts Salad | Cooking with a Wallflower

This warm autumn Brussels sprouts salad is easy to make, healthy, vegan, and gluten-free so it’s absolutely perfect for everyone. I mean, lightly sautéed Brussels sprouts seasoned with a bit of salt and lemon pepper then tossed with spinach leaves, sweet juicy grape tomatoes, and sliced pears, apples, and persimmon. To top it off, there’s a sprinkle of those gorgeous pomegranate seeds. What’s not to like when this salad is packed with the best fruits of autumn?

My salads always have to be loaded with ingredients. I can’t eat them any other way. I like salads colorful and filled with flavor and texture. And nothing describes this salad better than that.

I’ll be sharing this at Fiesta Friday over at the Novice Gardener.

Warm Autumn Brussels Sprouts Salad | Cooking with a Wallflower

First, wash the spinach and allow them to dry.

Cut the stems off the Brussels sprouts. Remove the outer leaves. Once you get close to the center, you won’t be able to remove any more. Slice the center of the Brussels sprouts in half. I like having the Brussels sprouts in different sizes and shapes.

Warm Autumn Brussels Sprouts Salad | Cooking with a Wallflower

Warm Autumn Brussels Sprouts Salad | Cooking with a Wallflower

Wash the leaves carefully because sometimes the inner leaves are also covered in dirt. Dry the Brussels sprouts.

Warm Autumn Brussels Sprouts Salad | Cooking with a Wallflower

Add olive oil to a medium sized pan over medium to high heat. You should add the sliced Brussels sprouts centers first because they take longer to cook. After about a minute or two, add in the leaves.

Use a spatula to stir the Brussels sprouts to cook them evenly until they become lightly browned. Season the Brussels sprouts with lemon pepper and salt. I love the combination of lemon pepper with Brussels sprouts. Brussels sprouts by themselves and undercooked can be a bit bitter. But if you cook them through so that there’s a slight browning, then season them with lemon pepper to give that citrus zing? It’s addictive. In a good way, of course.

Warm Autumn Brussels Sprouts Salad | Cooking with a Wallflower

Place the Brussels sprouts in the same plate as the spinach leaves and toss them together until the spinach leaves are wilted. The heat from the Brussels sprouts will help soften the spinach without overcooking them.

Add slices of apples, pears, persimmon, and grape tomatoes to the salad. Sprinkle pomegranate seeds onto the salad. Toss the salad until all the ingredients are evenly combined.

Warm Autumn Brussels Sprouts Salad | Cooking with a Wallflower

Serve the salad warm or cold.

Enjoy!

Warm Autumn Brussels Sprouts Salad | Cooking with a Wallflower

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Warm Autumn Brussels Sprouts Salad
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Salad
Serves: 2 servings
Ingredients
  • 2 cups spinach leaves
  • 3-4 large Brussels sprouts (about 1 cup)
  • 1 tablespoon olive oil
  • ¼ teaspoon lemon pepper
  • A dash of salt, more to taste
  • 1 persimmon, sliced
  • ½ apple, sliced
  • ½ pear, sliced
  • ½ cup pomegranate seeds
  • Favorite dressing if desired
Directions:
  1. Slice the stem from the Brussels sprouts, separate the outer leaves, and slice the center of Brussels sprouts in half.
  2. 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.
  3. Once the Brussels sprouts are ready, toss them with the spinach leaves until the leaves start to soften and wilt.
  4. Add the persimmon, apple, pear, and pomegranate. Toss the salad until all the ingredients are evenly incorporated.
  5. Serve the salad warm or cold.

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99 comments

  1. The Domestic Curator says:

    I love brussels sprouts and always looking for great new ways to serve them up! Great looking salad, sharing on my SM. Coming to you from Foodie Fridays! I’m new! …..adore the fork!

  2. Pure Grace Farms says:

    Stopping by to let you know how much I enjoyed your post on Foodie Fridays this past week and that It will be featured this evening on Foodie Fridays. Looking forward to seeing what you link up this week!
    Blessings,
    Shari

  3. dishofdailylife says:

    I hated brussels sprouts as a kid and now I love them. I was introduced to roasting by my father in law…what a difference how you cook them makes! My kids even love them. Love this recipe…thank you so much for sharing it with us at Foodie Fridays!!

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