Warm Autumn Brussels Sprouts Salad Recipe

Name: Warm Autumn Brussels Sprouts Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups spinach leaves; 4-5 brussels sprouts (about 1 cup); 1 tablespoon olive oil; 1/4 teaspoon lemon pepper; Dash salt; 1 persimmon, sliced; 1/2 apple, sliced; 1/2 pear, sliced; 1/2 cup pomegranate seeds; favorite dressing if desired

Servings: persons

2 cups spinach leaves
4-5 brussels sprouts (about 1 cup)
1 tablespoon olive oil
1/4 teaspoon lemon pepper
Dash salt
1 persimmon, sliced
1/2 apple, sliced
1/2 pear, sliced
1/2 cup pomegranate seeds
favorite dressing if desired

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.

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups spinach leaves, 4-5 brussels sprouts (about 1 cup), 1 tablespoon olive oil, 1/4 teaspoon lemon pepper, and more.

Yes, Warm Autumn Brussels Sprouts Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Autumn Brussels Sprouts Salad

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