Fusion salad: roasted Brussels sprouts with persimmon, pomegranate, and miso-honey dressing - photo 1
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Fusion salad: roasted Brussels sprouts with persimmon, pomegranate, and miso-honey dressing

Salads Fusion cuisine 50 min Medium 8 wyświetleń ~35.09 PLN - (0)
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Description

Seasonal fusion salad combining the sweetness of persimmon with the crunch of roasted Brussels sprouts and the boldness of pomegranate seeds. The miso-honey dressing adds a salty-sweet, umami touch with an Asian twist, while optional toasted walnuts and Parmesan flakes provide texture and depth of flavor. The dish is visually striking — contrasting colors of orange, red, and green — perfect as an appetizer or light lunch, pairs wonderfully with roasted fish, grilled chicken, or stands alone as a delightful option for a winter gathering.

Ingredients Used

Ingredients (15)

Servings:
4
  • Brussels sprouts 300 g
  • Persimmon (kaki) 300 g
  • Baby kale 200 g
  • Pomegranate seeds 120 g
  • White miso 30 g
  • Rice vinegar 30 ml
  • Extra virgin olive oil 0.2 łyżek
  • Honey 30 ml
  • Soy sauce 15 ml
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Roasted walnuts 60 g
  • Parmesan (flakes) 40 g
  • Sesame 10 g
💰 Szacowany koszt dania: ~35.09 PLN (8.77 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables and fruits

1

Preheat the oven to 200°C (top-bottom) with convection heating option, if available. Wash the Brussels sprouts, trim the tough ends, and cut each one in half lengthwise. If they are large, cut them into quarters so that the pieces are of similar size — for even roasting.

Ingredients: Brussels sprouts
Use a large cutting board and a sharp chef's knife. Evenly sized pieces will ensure the same baking times.
2

In a large bowl, drizzle half of the olive oil (about 15 g) and add 2 g of salt and 1 g of pepper. Toss in the Brussels sprouts and coat them thoroughly — you can use kitchen gloves or two spoons. Arrange them on a baking sheet lined with parchment paper, cut side down, in a single layer without overlapping.

Ingredients: Extra virgin olive oil, Salt, Black pepper, Brussels sprouts
Use a baking tray with a low rim; if the pieces are stacked on top of each other, they won't brown. A spatula is useful for flipping.
3

Place the tray in the hot oven and bake for 18–22 minutes. After 12 minutes, check — use a spatula to flip the pieces over to ensure even browning. The Brussels sprouts are ready when the outer leaves are golden and slightly crispy, and the center is soft when pierced with a fork (about 18–22 minutes).

Ingredients: Brussels sprouts
If you prefer a more caramelized flavor, turn on the broil function for the last 2 minutes, but watch to ensure they don't burn.
4

While the cake is baking, prepare the persimmon: wash the fruit, remove the stem, and cut into thin half-moons (about 5 mm). Cut the pomegranate in half and extract the seeds: the easiest way is to hit the inner side with a spoon over a bowl or cut it in half and scoop out the seeds with a spoon. Set aside in a small bowl.

Ingredients: Persimmon (kaki), Pomegranate seeds
To clean a pomegranate, place it cut side down in a bowl of water — the seeds will sink, and the membranes will float to the surface.

Dressing

5

In a medium bowl, combine 30 g of white miso, 30 g of rice vinegar, 30 g of honey (for the vegan version, use 30 g of maple syrup), 15 g of soy sauce, 15 g of lemon juice, and 30 g of oil (the remaining oil). Whisk vigorously or use a jar with a lid and shake until the dressing is smooth, silky, and slightly emulsified. Taste and season with 1–2 g of salt and a pinch of pepper if needed (remember that soy sauce is salty).

Ingredients: White miso, Rice vinegar, Honey, Soy sauce, Lemon juice, Extra virgin olive oil, Salt, Black pepper
Use a small hand whisk or a jar with a lid; the jar works great if you want to prepare the dressing in advance and store it. If the dressing is too thick, add 5–10 g of water.

Toasting nuts and cheese

6

If you are using nuts: heat a dry skillet over medium heat and add 60 g of walnuts. Toast for 3–4 minutes, shaking the skillet every few seconds, until you smell the aroma and see lightly golden edges. Transfer to a plate, let cool, and roughly chop. If you are using parmesan: in the same skillet, toast the parmesan flakes for 1–2 minutes until lightly browned (be careful, as they can burn quickly).

Ingredients: Roasted walnuts, Parmesan (flakes), Sesame
Use a non-stick pan with a diameter of 24–28 cm. Keep an eye on the nuts — they quickly go from toasted to burnt. Additionally, you can add 10 g of sesame seeds to toast for decoration.

Assembly

7

Before assembling, lightly 'massage' the kale: place 200 g of kale in a large bowl, add 5 g of olive oil and a pinch of salt, and with your hands, knead the leaves for 30–45 seconds until they soften and lose their raw roughness (the leaves should be shiny and more flexible). Add the cooled but still warm roasted Brussels sprouts, chopped pieces of persimmon, and 120 g of pomegranate seeds. Drizzle with 1/2 of the prepared dressing (about half the amount in the bowl) and gently mix with a large spoon or two to combine the ingredients, but do not crush the fruits.

Ingredients: Baby kale, Brussels sprouts, Persimmon (kaki), Pomegranate seeds, Extra virgin olive oil, White miso
Use a large mixing bowl (minimum diameter 26 cm) and two spoons to gently lift the ingredients. Do not pour all the dressing at once — adjust the amount according to the sweetness of the persimmon and pomegranate seeds.

Finishing and serving

8

Transfer the salad to a plate or a shallow bowl. Sprinkle with chopped toasted nuts, Parmesan flakes, and optionally 10 g of toasted sesame seeds. Add a few drops of the remaining dressing on top and possibly a bit of freshly ground pepper.

Ingredients: Roasted walnuts, Parmesan (flakes), Sesame, Salt, Black pepper
Use a shallow white plate to make the colors stand out. Additionally, you can add fresh coriander or mint leaves as an accent (optional).

Serving

9

Serve immediately after finishing, while the Brussels sprouts are still slightly warm — the contrast in temperature enhances the enjoyment of eating. For a group of 4 people, serving as an appetizer or a light dinner.

Ingredients: White miso, Extra virgin olive oil
If you prepare in advance, keep the dressing and ingredients separate and combine them no later than 15–30 minutes before serving to maintain crispness.

Fun Fact

💡

Persimmon, or kaki, comes from the Far East and has been used in Japanese and Korean cuisine for centuries; the combination of kaki with miso connects Asian tradition with Western roasting techniques for Brussels sprouts.

Best for

zimowe przyjęcia kolacje towarzyskie świąteczne stoły jako oryginalna przystawka

Tips

🍽️ Serving

Serve on a shallow white plate or a large board — the contrast of colors is key. The dish pairs well with a white wine with noticeable acidity (e.g., sauvignon blanc) or a light craft beer. When serving for a larger group, prepare the ingredients separately and mix in batches just before serving.

🥡 Storage

Store the dressing in a sealed jar in the refrigerator for up to 5 days. Roasted Brussels sprouts can be stored separately for up to 2 days, but the salad should be consumed immediately after mixing — at most within 24 hours in the refrigerator. Store the nuts and Parmesan separately in a dry airtight container.

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