WARM BRUSSEL AND PERSIMMON SALAD

We have been super into brussel sprouts this year and my go to brussel sprout recipes usually have bacon in it, because, BACON!! I wanted to do something a little different this time, especially for people who are looking for a meatless dish and this mixture just kind of landed in my lap. I had a bunch of fuyu persimmons from a friend and I really wanted to use them in a dish.
You seriously will want to face plant into these brussel sprouts. It’s that good. Remember to get fuyu persimmons. The pointed bottom persimmons will taste like caca in this dish. #nolie

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WARM BRUSSEL AND PERSIMMON SALAD

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

  • •2 lbs brussel sprouts, halved
  • •2 persimmons, cubed
  • •2 cups balsamic vinegar, reduced
  • •Salt and pepper to taste
  • •1-2 tbl ghee, oil, or butter

Instructions

  1. In a small sauce pan, reduce your balsamic vinegar. Bring it to a boil, then turn down to a simmer. Let lightly boil for about 10 min or until it is reduced by 1/2.
  2. While balsamic is reducing, heat up some oil or ghee (or butter) in a skillet.
  3. Once hot, take your brussel sprout halves and let sauté for 3-5 min, stir around and let cook another 3-5 minutes.
  4. Take your cubed persimmon and add it to the brussel sprouts. Cook up another couple of minutes or until persimmons get a little soft.
  5. Pour the balsamic reduction over top and mix well. Sprinkle with a little salt.
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Whole30: yes
Paleo: yes

 

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