Step 1

Preheat oven to 450ºF.

Step 2

Arrange brussels sprouts in a single layer on a baking sheet.  Drizzle oil over the sprouts, and then evenly sprinkle salt and chili flakes.

Step 3

Roast 16-18 minutes, until the edges darken and caramelize.  Add cooked brussels sprouts to a large mixing bowl.

Step 4

For hard, not fully ripe persimmons: Turn on the oven broiler. Arrange the persimmon slices on the baking sheet.  Broil about 2 minutes, until warm.  For soft, ripe persimmons: Skip broiling and add to the salad uncooked.

Step 5

Add persimmons to the bowl with the sprouts.  Add the pecans.

Step 6

Whisk together all the maple vinaigrette ingredients.  Toss the salad in the dressing, and serve immediately.

Step 7

Make Ahead:  For a cold salad, make up to 3 hours ahead of time.  Wait to dress the salad until right before serving.