Shredded Brussels Sprout Salad with Persimmon

Prep Time: 20 min

Cook Time: N/A

Total Time: 20 min

Servings: 4

RECIPE INGREDIENTS

  • Brussels Sprouts Salad:
  • 1 1/4 lb Brussels sprouts, finely shredded
  • 2 ripe Fuyu persimmons, peeled, quartered, cored and thinly sliced
  • 2/3 cup pomegranate seeds
  • 1/4 cup chopped pistachios
  • 1/4 cup shaved Parmesan cheese (optional)
  • 1/4 tsp freshly ground pepper
  • Light White Wine Vinaigrette:
  • 1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil
  • 3 tbsp white wine vinegar
  • 2 tsp honey
  • 1 tsp tamari or soy sauce
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper

RECIPE DIRECTIONS

    Light White Wine Vinaigrette: Whisk together olive oil, vinegar, honey, tamari, garlic, salt and pepper until blended.

     

    Brussels Sprouts Salad: In large bowl, toss shredded Brussels sprouts with vinaigrette until coated. Stir in persimmons, pomegranate seeds and pistachios. Divide among 4 plates. Garnish with Parmesan cheese (if using), and sprinkle with pepper.