This Brussels sprouts salad brings together persimmon vinegar, maple syrup, and hazelnuts to highlight some of the best winter ingredients in one seasonal dish— it’s a mix of sweet, tangy, and toasty flavors, and feels just a little fancy.
This recipe comes from our friend @cookin_brooke. Brooke is a nutrition-minded cook and wellness enthusiast based in Bend, Oregon. She’s known for her creative, seed-oil-free, whole-food recipes that make healthy eating exciting. You’ll find her hiking trails, experimenting in the kitchen, and sharing clean-label brands she loves (like us 😎) on the daily.
She whipped up this dish using our Figure Ate Persimmon Vinegar, and we’ve been making it on repeat for the holidays and hosting. Follow her on Instagram at @cookin_brooke for more nourishing, real-food inspiration.
Why we love this Brussels sprouts recipe
Roasted Brussels sprouts can steal the show at Thanksgiving dinner – but this salad recipe is a fun approach to preparing brussels sprouts that will give the roasted version a run for its money. Lightly sautéed, tossed with a maple-persimmon vinaigrette, and topped with Manchego, hazelnuts, and pomegranate—it’s got crunch, color, and a perfect balance of sweet and savory.
The secret ingredient is Persimmon Vinegar, made from drought-resistant California persimmons. It adds subtle sweetness and acidity that ties everything together, making the dressing taste bright without being sharp.
Ingredients
Serves 4
🛒 Salad Ingredients
- 1 lb Brussels sprouts, trimmed and thinly sliced or shaved
- 2 tbsp extra virgin olive oil (for sautéing)
- Sea salt and black pepper, to taste
- ⅓ cup shaved Manchego cheese
- ¼ cup pomegranate seeds
- ⅓ cup toasted hazelnuts, roughly chopped
🥣 Maple-Persimmon Vinaigrette Ingredients
- 2 tbsp Figure Ate Persimmon Vinegar
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- 3 tbsp extra virgin olive oil (for dressing)
Directions
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add shaved Brussels sprouts and sauté for 3–5 minutes, until bright green and just tender.
- Make the vinaigrette. In a small bowl, whisk together persimmon vinegar, maple syrup, and Dijon mustard. Slowly stream in olive oil until emulsified.
- Toss the warm brussels with the vinaigrette (you may have a little extra dressing—save it for salads or roasted veggies). Season with salt and pepper to taste.
- Finish with shaved Manchego, chopped toasted hazelnuts, and a sprinkle of pomegranate seeds. Serve warm or at room temperature.
How to roast Brussels sprouts
If you prefer a roasted Brussels sprouts recipe, this vinaigrette also doubles as the perfect finishing drizzle. Roast trimmed Brussels at 400°F for 20–25 minutes with a tablespoon or so of olive oil, until caramelized, then toss with the dressing and toppings for a crispier, warm salad version.
A note on clean, regenerative ingredients
Our Persimmon Vinegar is made in partnership with regenerative farmers across California, giving surplus fruit a second life and transforming discarded fruits into a delicious pantry staple. It’s one small (but delicious) way to support the kind of agriculture that restores soil health, reduces waste, and nourishes communities.
🔗 Looking for more ways to nourish your body with regenerative foods? Sign up for our newsletter & get exclusive recipes and insights into the projects of White Buffalo Land Trust!
🔗 Ready to make this recipe at home? Shop persimmon vinegar now.
