meatless monday: warm brussels sprouts salad with persimmon, pomegranate, blue cheese, celery, and almonds

image1(3)Are you ready for the next great salad in your life? What about one with so many of my favorite things that I just had to name them all in the title?

This. salad. though.

The best part? I didn’t even have to go to the grocery store today. The brussels, persimmon, pomegranate, and orange were in my Dirt Farmers CSA box, and I already had the rosemary, celery, blue cheese, and almonds on hand. This is an excellent cold weather salad because of its use of hearty brussels sprouts, plus they’re lightly sauteed to give you a warm bite on a chilly night.

Can we talk about persimmons for a second? Where have they been all my life? They taste like firmer plums that have been marinating in mulling spices. They’re my new favorite.

Let’s also chat about pomegranates. These juicy morsels of fuchsia are a beauty of nature, and their tartness and sweetness serve as a great contrast to the smoky almonds and pungent blue cheese. The celery is added for freshness and crunch.

This needs to go on your “Want to Try” short list for Meatless Monday, or any night, for that matter. Dig in!

Warm Brussels Sprouts Salad with Persimmon, Pomegranate, Blue Cheese, Celery, and Almonds

Serves 2 as a dinner salad or 4-6 as a starter

1 lb. brussels sprouts

1 Tbsp. olive oil

1 Tbsp. chopped fresh rosemary (about three sprigs)

2/3 cup pomegranate seeds

2 persimmons, tops removed and cut into dice-sized cubes

3 celery stalks, split down the middle and thinly sliced

2 oz. blue cheese, crumbled

1/4 cup smoked almonds, roughly chopped

salt and pepper

Orange-Dijon dressing: Juice and zest of one navel orange, 1 Tbsp. apple cider vinegar, 1 Tbsp. dijon mustard, 1 Tbsp. olive oil, 1/2 tsp. salt, 1/4 tsp. black pepper. Shake in a jar.

For each sprout, cut off the bottom stem and slice each one lengthwise about three or four times. Discard the stems. Heat 1 Tbsp. olive oil and rosemary over medium heat in a large pan, then add the brussels and toss to coat in the oil. Turn the heat up to medium high and saute for about 3 minutes, tossing throughout the cooking process. After the three minutes are up, Place the warm brussels in a mixing bowl. Add the persimmon, pomegranate seeds, chopped almonds, blue cheese crumbles, and celery. Toss to combine, then drizzle with about half of the dressing. Toss to combine, then serve.

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