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Shaved Brussels Sprout, Cabbage and Persimmon Salad with Lemon Orange Vinaigrette

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xx shaved brussels sprout persimmon radicchio salad with lemon vinaigrette.JPG

Shaved Brussels Sprout, Cabbage and Persimmon Salad with Lemon Orange Vinaigrette

1.00

The flavors of fall come together in a delicious medley bursting with flavor! With a show-stopping appeal, this incredibly healthy and downright incredible salad may just be your new weekly go-to! Consider finishing with some protein, like shrimp or chicken, for a nice little protein boost!

Yield: 6 servings

Oven: N/A

Preparation time: 15 minutes

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Salad:

1, 10-ounce bag shaved Brussels sprouts

1 small red cabbage, quartered, stem end removed, thinly sliced (yields 4 cups)

2 fuyu persimmons, quartered, each quarter cut into bite size wedges

1/4 cup toasted sliced almonds

Vinaigrette:

1/2 cup freshly squeezed, pulp-free, orange juice

2 tablespoons freshly squeezed lemon juice

2 teaspoons good quality maple syrup

kosher salt, to taste

freshly ground black pepper, to taste

3 tablespoons extra-virgin olive oil

Method:

To prepare the salad:

1.     In a medium size serving bowl, toss together Brussels sprouts, cabbage, and persimmons.

To prepare the vinaigrette:

2.     In a mason jar, add orange juice, lemon juice, maple syrup, salt, pepper, and olive oil.

3.     Secure the lid and shake until emulsified Adjust seasoning to taste with additional maple syrup, salt or pepper.

To finish and serve:

4.     Gently toss the salad and vinaigrette together. Adorn with toasted almonds and enjoy!

 

Kitchen Note:

Feel free to play around with your oils! For example, walnut oil is one of my all-time favorites as it adds a wonderful delicate nutty flavor profile with lots of depth.