Fusion salad with roasted Brussels sprouts, persimmon, and pomegranate with miso-tahini dressing - photo 1
← Recipes

Fusion salad with roasted Brussels sprouts, persimmon, and pomegranate with miso-tahini dressing

Pikantne Salads Fusion cuisine Vegetarian Dishes 50 min Medium 12 wyświetleń ~38.09 PLN - (0)
Rate:
(0)
Start Cooking

Description

Seasonal fusion salad combining winter vegetables and fruits: crispy, caramelized Brussels sprouts, sweet persimmons, and tart-sweet pomegranate seeds, served on a mix of leafy greens and sprinkled with toasted buckwheat for a contrast of textures. The miso-tahini dressing adds umami and a creamy texture with an Asian touch, while a splash of lemon juice and rice vinegar brings freshness. The dish is visually striking — the intense red pomegranate seeds against the greens and orange slices of persimmon — and complex in flavor: the sweetness of roasted vegetables and fruits contrasts with the saltiness of miso and the nutty taste of tahini. Perfect as a light dinner, appetizer for a festive table, or dish for a gathering with friends.

Ingredients Used

Ingredients (17)

Servings:
4
  • Brussels sprouts 300 g
  • Persimmon 1.5 szt.
  • Pestki granatu 150 g
  • Toasted buckwheat groats (roasted) 80 g
  • Mixed salad (winter leaves) 120 g
  • Tahini 40 g
  • White miso (shiro miso) 30 g
  • Soy sauce 15 ml
  • Rice vinegar 15 ml
  • Toasted sesame oil 2 łyżeczki
  • Olive oil (for baking) 2 łyżki
  • Lemon juice 15 ml
  • Garlic 2 ząbki
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Honey 15 ml
  • Toasted sesame seeds 10 g
💰 Szacowany koszt dania: ~38.09 PLN (9.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing Brussels sprouts

1

Wash the Brussels sprouts under cold running water and dry them on a paper towel. Trim the tough ends, and cut the larger heads in half lengthwise (leave the smaller ones whole). Place the Brussels sprouts in a large bowl, drizzle with 20 g of olive oil (about 1 1/3 tablespoons), and season with 1 g of salt and 1 g of pepper. Mix thoroughly using your hands or two spoons to ensure the oil evenly coats the surface.

Ingredients: Brussels sprouts, Olive oil (for baking), Salt, Ground black pepper
Use a large ovenproof tray or a baking sheet lined with parchment paper. Do not overcrowd the Brussels sprouts on the tray — they should lie in a single layer, otherwise they will steam instead of browning nicely.
2

Preheat the oven to 210°C (top-bottom). Place the Brussels sprouts cut side down on the prepared baking sheet. Bake for 18-22 minutes, until the edges are golden and slightly charred, and the center is soft (check with a fork). After 10-12 minutes, check — they should start to brown; if the edges are already very dark, reduce the temperature by 10-15°C.

Ingredients: Brussels sprouts
The best baking tray is one with a low rim and parchment paper. If you are using a convection oven, shorten the time by 2-3 minutes and check earlier. The Brussels sprouts are ready when the center is soft and the edges are crispy.

Preparation of persimmon and pomegranate

3

Cut the persimmon in half and slice each half into thin slices (about 5 mm). If the fruit is very soft, slice it gently, holding the knife horizontally. Cut the pomegranate and remove the seeds: score the skin into quarters, submerge the halves in a bowl of water, and use your fingers to rinse the arils (the water helps to separate them and prevents a mess). Drain the seeds in a colander.

Ingredients: Persimmon, Pestki granatu
Use a sharp, wide knife for the persimmon. When removing the seeds from the pomegranate, work over a bowl of water — the seeds sink, and the membranes float to the surface, making it easier to clean.

Toasting buckwheat groats

4

In a medium dry skillet, add 80 g of buckwheat and toast for 5-7 minutes over medium heat, stirring constantly with a wooden spoon, until the buckwheat becomes dry, starts to gently crackle, and takes on a golden-brown color. Transfer to a plate to cool.

Ingredients: Toasted buckwheat groats (roasted)
Use a wide pan so that the grains have contact with the surface. Don't walk away from the pan — toasting happens quickly and the groats can easily burn.

Miso-tahini sauce

5

In a medium bowl, mix 40 g of tahini with 30 g of white miso. Add 15 g of soy sauce, 15 g of rice vinegar, 15 g of lemon juice, 10 g of sesame oil, and 10 g of finely chopped/crushed garlic. If you want to mellow the flavor, optionally add 15 g of honey (or 15 g of maple syrup for a vegan version). You can add 1–2 tablespoons of cold water to the sauce, stirring until you achieve a creamy yet pourable consistency for drizzling over the salad. Taste and season with 1 g of salt and possibly a pinch of pepper.

Ingredients: Tahini, White miso (shiro miso), Soy sauce, Rice vinegar, Lemon juice, Toasted sesame oil, Garlic, Honey, Salt, Ground black pepper
Use a whisk or a small spoon to combine the pastes evenly (tahini and miso can be thick). Gradually add water — the sauce should be smooth, not too thick, so it easily drizzles over the ingredients.

Cooling and preparing the salads

6

Remove the roasted Brussels sprouts from the oven and wait 5 minutes until they cool slightly (they should be warm, not hot). In a large bowl, place 120 g of salad mix, evenly distribute the slices of persimmon, add 150 g of pomegranate seeds, and the cooled but still warm Brussels sprouts. Gently mix the ingredients with spoons so that the leaves do not get crushed.

Ingredients: Mixed salad (winter leaves), Persimmon, Pestki granatu, Brussels sprouts
Gently mix, preferably using two large spoons or salad tongs. The warm Brussels sprouts will slightly soften the leaves and better absorb the dressing.

Assembly and finishing

7

Just before serving, drizzle the salad evenly with the prepared miso-tahini dressing — start with 2 tablespoons (about 30 g) and add more if needed, but it shouldn't be drowning. Sprinkle 80 g of toasted buckwheat on top for crunch. If using, add 10 g of toasted sesame on top and, optionally, a few extra pomegranate seeds for aesthetic effect. Serve immediately to keep the buckwheat crunchy.

Ingredients: Toasted buckwheat groats (roasted), Mixed salad (winter leaves), Pestki granatu, Persimmon, Honey, Toasted sesame seeds
Serve on a flat, wide plate to showcase the colors well. Additionally, you can add freshly chopped mint or cilantro for aroma (not listed in the ingredients).

Optional toppings and serving

8

If you want a version with even more texture, add a handful of roasted hazelnuts or chopped roasted pumpkin on top (these are not part of the basic ingredients). Serve the salad chilled for 5–10 minutes or immediately, so the grain remains the crunchiest.

Additional nuts can be lightly salted and roasted in a dry pan for 2-3 minutes. Remember, the extras are not essential — the salad is complete without them.

Fun Fact

💡

Brussels sprouts, although associated with the chilly months of Europe, pair wonderfully with Asian pastes like miso — this combination of Slavic simplicity and Japanese umami creates a surprisingly harmonious flavor.

Best for

zimowe spotkania z przyjaciółmi wigilijne lub świąteczne stoły jako lekka przystawka kolacja fusion dla gości

Tips

🍽️ Serving

Serve on a large, flat plate so that the contrasting colors are clearly visible. Serve as a standalone dish in a smaller portion or as a side dish alongside roasted fish. If you plan to prepare in advance — roast the Brussels sprouts and prepare the sauce separately; combine just before serving.

🥡 Storage

Store the sauce separately in an airtight container in the fridge for up to 4 days (tahini and miso store well). Roasted Brussels sprouts can be stored in the fridge for up to 2 days, but they will lose their crunch. Keep the buckwheat separate from the leaves (at room temperature or in the fridge) and add just before serving to keep it crunchy. It’s best to combine everything right before eating.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Winter salad with roasted kohlrabi, persimmon, and quinoa 50 min

Winter salad with roasted kohlrabi, persim...

Salads
Quick Winter-Autumn Salad with Persimmon, Roasted Sweet Potato, Fennel, and Pomegranate 25 min

Quick Winter-Autumn Salad with Persimmon, ...

Salads
Fusion salad with roasted butternut squash, quinoa, halloumi, and pomegranate 60 min

Fusion salad with roasted butternut squash...

Salads
Sparkling apple-pomegranate drink with ginger and lemon 15 min

Sparkling apple-pomegranate drink with gin...

Drinks
Fusion winter salad with roasted beets, quinoa, pickled pear, and halloumi with tamarind-tahini dressing 90 min

Fusion winter salad with roasted beets, qu...

Cold Dishes
Fusion salad: roasted Brussels sprouts with persimmon, pomegranate, and miso-honey dressing 50 min

Fusion salad: roasted Brussels sprouts wit...

Salads

Recipe Categories

Salads
Salads in: Valentine's Day

Fresh and healthy salads that will be a perfect complement to a Valentine's Day dinner.

See all recipes in this category
Fusion cuisine
Fusion cuisine

Fusion cuisine is a bold combination of culinary traditions from different corners of the world. Asian-European pairings, Mexican-Japanese experiments, and Mediterranean-Asian fusions. Sushi burritos, ramen burgers, kimchi pierogi, and curry pizza - the boundaries of flavor do not exist. Our reci...

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama