Autumn Harvest Salad

Thanksgiving is just a few days away!  Here is a perfect salad to serve as a side dish, using the bounty of persimmons and pomegranates that are available at farmers markets right now.  Add delicious beets and brussel sprouts, and you’ve got a healthy dish to balance out the pumpkin pie!

Autumn Harvest Salad - recipe at


  • 2 large beets
  • about 25 brussel sprouts
  • 1 pomegranate – you will need about 1/4 cup of the pomegranate seeds
  • 1-2 persimmons
  • 1/3 cup gorgonzola cheese
  • 1/3 cup walnuts
  • honey, olive oil, sea salt, black pepper to taste


Serves 3-4 people.

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wash and peel beets, then cut into quarters.
  3. Wash brussel sprouts, cut away any hard stems that are remaining.  Cut each brussel sprout in half.
  4. Grease a baking dish with olive oil.  Add the beets and brussel sprouts.  Drizzle with olive oil, honey, sea salt, and black pepper.
  5. Place the baking dish in the oven. Roast the vegetables for about 45-55  minutes, until you can easily pierce the beets and brussel sprouts with a fork.
  6. Remove the pomegranate seeds from the pomegranate.  It’s easier to do this if you cut the pomegranate into quarters, and place one quarter into a bowl of warm water.  This makes it easier to remove the seeds.  Repeat for each quarter of the pomegranate.  You will need about 1/4 cup of pomegranate seeds for this salad.
  7. Cut the persimmons into bite-size pieces.
  8. Combine the beets, brussel sprouts, pomegranate seeds, persimmons, gorgonzola cheese, and walnuts.  Top with your favorite dressing if desired, but I personally don’t add anything to this salad.

Enjoy and Happy Thanksgiving!


This entry was posted in Recipes.

One comment

  1. Linux VPS says:

    I love coming across new salad combinations to recreate for dinner! Thanks for sharing this autumn harvest salad.. it looks delicious and definitely is a recipe I will me making.

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