This Pomegranate & Roasted Brussels Sprouts Salad is a bright, crunchy dish that brings together the nutty, charred flavor of roasted Brussels sprouts and the juicy pop of sweet pomegranate seeds. The mix of textures and the fresh, slightly tangy taste make it a refreshing and satisfying salad that’s perfect for any season.
I love making this salad when I want something a little different but still simple. Roasting the Brussels sprouts brings out a lovely deep flavor, and the pomegranate seeds add a burst of sweetness that surprises every time. I usually toss it with a light vinaigrette that adds just the right touch without overpowering the natural flavors.
My favorite way to enjoy this salad is as a side dish alongside roasted chicken or grilled fish. It’s a crowd-pleaser because the combination of crispy greens and juicy seeds feels special but isn’t complicated at all. Plus, the colors make the plate look really inviting, which always helps me enjoy my meal even more.
Key Ingredients & Substitutions
Brussels Sprouts: Fresh, firm sprouts work best for roasting. If you can’t find them, try baby Brussels or even broccoli florets for a similar texture. Halving them helps get that nice caramelization.
Pomegranate Seeds: They add beautiful color and a sweet-tart crunch. If pomegranate isn’t available, dried cranberries or pomegranate juice drizzled on top make fine alternatives.
Shallot: This adds a mild onion flavor without overpowering the salad. If you don’t have shallots, red onion works well, just use a smaller amount as it’s sharper.
Balsamic Vinegar & Honey: Together, they balance sweet and tangy. You can swap honey for maple syrup to keep it vegan, or try lemon juice instead of vinegar for a fresh zing.
Toasted Nuts: Pecans or walnuts give great crunch and nuttiness. You can skip the nuts if you have allergies or replace them with pumpkin seeds or sunflower seeds.
How Can I Get Perfectly Crispy, Caramelized Brussels Sprouts?
Roasting Brussels sprouts to golden crispness is key for this salad. Here’s how to get it right:
- Preheat your oven well to 400°F (200°C) for even roasting.
- Cut sprouts in half and dry them well to avoid steaming.
- Toss them generously with olive oil, salt, and pepper to help caramelize.
- Place them cut side down on a baking sheet without crowding for better browning.
- Roast for about 20-25 minutes, flipping once halfway through for even color.
This slow roasting brings out their natural nuttiness and softens the centers, while the crisped edges add great texture to the salad.
Equipment You’ll Need
- Baking sheet – I like this because it helps the Brussels sprouts roast evenly without crowding.
- Parchment paper or silicone baking mat – keeps everything from sticking and makes cleanup easier.
- Small bowl – useful for whisking together the dressing.
- Sharp knife and chopping board – for trimming Brussels sprouts, chopping shallots, and parsley.
- Mixing bowl – to toss everything together once the Brussels are roasted.
Flavor Variations & Add-Ins
- Use walnuts or pecans instead of toasted nuts for a different crunch and flavor.
- Add crumbled feta or goat cheese for extra creaminess and tang.
- Mix in sliced apples or pears for a sweet crunch that pairs well with the pomegranate.
- Use balsamic glaze instead of vinegar for a richer, sweeter flavor.
Pomegranate & Roasted Brussels Sprouts Salad
Ingredients You’ll Need:
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup fresh pomegranate seeds
- 1/4 cup chopped fresh parsley or microgreens (optional)
- 1 small shallot, finely chopped
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup (optional)
- 1/4 cup toasted nuts (such as pecans or walnuts) – optional for crunch
How Much Time Will You Need?
This delicious salad takes about 10 minutes to prep and around 20-25 minutes to roast the Brussels sprouts. Overall, you should be able to enjoy this fresh and vibrant salad in about 30-35 minutes.
Step-by-Step Instructions:
1. Roast the Brussels Sprouts
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on the baking sheet with the cut side down for beautiful caramelization. Roast for 20-25 minutes, stirring once halfway through, until golden brown and tender.
2. Prepare the Dressing
While the Brussels sprouts roast, mix together the finely chopped shallot, balsamic vinegar, honey or maple syrup (if using), and a pinch of salt and pepper in a small bowl. Whisk until combined.
3. Combine and Serve
Transfer the warm Brussels sprouts to a large bowl. Immediately toss them with the dressing so they soak up the flavors. Add the fresh pomegranate seeds and parsley or microgreens, gently stirring to mix. Top with toasted nuts if you like a bit more crunch. Serve warm or at room temperature and enjoy!
Can I Use Frozen Brussels Sprouts for This Salad?
Yes, you can use frozen Brussels sprouts, but be sure to thaw and pat them dry well before roasting. This prevents excess moisture, helping them roast up crispy instead of soggy.
How Long Can I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The pomegranate seeds may release juice over time, so for best texture, consider adding them fresh when serving.
Can I Make This Salad Ahead of Time?
Absolutely! Roast the Brussels sprouts and prepare the dressing in advance. Toss everything together just before serving to keep the pomegranate seeds and herbs fresh.
What Can I Substitute for Pomegranate Seeds?
If you don’t have pomegranate seeds, dried cranberries or fresh ruby red grapefruit segments can provide a similar sweet-tart burst in the salad.