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.
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?
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.
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.
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.
Wash the leaves carefully because sometimes the inner leaves are also covered in dirt. Dry the Brussels sprouts.
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.
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.
Serve the salad warm or cold.
- 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
- 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.