Persimmon, Apple and Shaved Brussels Sprouts Salad

Name: Persimmon, Apple and Shaved Brussels Sprouts Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Ingredients: For the vinaigrette:; ¼ cup olive oil; 1 tablespoon nut mustard; 1 tablespoon red wine vinegar; Pinch of coarse sea salt; 6-8 grinds black pepper; For the salad:; ¼ cup lemon juice; ¼ cup olive oil; 12 oz Brussels sprouts — uncooked, very thinly sliced on a mandolin; 4 Fuyu persimmons — very thinly sliced on a mandolin; 4 apples — halved, cored, very thinly sliced; 2 tablespoons finely chopped chives; 1/2 cup basil leaves — stacked, tightly rolled and thinly sliced; Zest of 1 lemon

By Pascale Beale

Updated May 2026

Egg-FreeFallFruit-ForwardGluten-FreeNut-FreeSaladVegetarian

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Persimmon, Apple and Shaved Brussels Sprouts Salad

Photography by Pascale's Kitchen Studio

Total Time 20 minutes

Difficulty Easy

Prep Time 20 minutes

Cook Time

This salad is the epitome of Autumn on a plate and it’s one of the dishes I like to make when I spy the first Fuyu persimmons of the season at the market. Sweet, crunchy Fuyus and apples counterbalance the raw, earthy flavor of the shaved Brussels sprouts when tossed with a nut mustard vinaigrette. A nice variation of this salad includes feta or mild goat cheese crumbled on top.

Preparation

1
In a large salad bowl vigorously whisk together the vinaigrette ingredients to form an emulsion.
2
In a separate medium bowl, whisk together the lemon juice and olive oil. Add the Brussels sprouts and toss well to coat. Let marinate for 10 minutes.
3
Arrange the persimmon and apple slices with the Brussels sprouts in an attractive pattern in the salad bowl on top of the vinaigrette. Scatter the chives, basil and lemon zest over the vegetables. When ready to serve, very gently toss the salad.

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Persimmon, Apple and Shaved Brussels Sprouts Salad

Preparation

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