Get ready to change the way you feel about Brussels sprouts. This Roasted Brussels Sprouts Salad combines crisp, caramelized sprouts with juicy pomegranate seeds, toasted pecans, and a bright, tangy dressing for a side that’s both elegant and easy.
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Ingredients
- Variations
- How to Make It
- Tip
- How to Serve
- Storage
- FAQ
- More Salads
- Recipe Card
This recipe is…
If you think Brussels sprouts are dull, this recipe will change your mind. Halved and roasted until caramelized, then finished with crunchy pecans and bright pomegranate seeds, this salad works as a weeknight side or a beautiful holiday dish.
The roasted sprouts develop a satisfying caramelized bite that contrasts perfectly with the nutty pecans and the sweet-tart pop of pomegranate seeds. A simple red wine vinaigrette with a touch of honey and ginger ties everything together.
Why You’ll Love This Recipe
- Flavor-packed – caramelized sprouts, tart pomegranate, buttery pecans, and a bright dressing create a well-balanced dish.
- Customizable – swap pecans for another nut, add crumbled goat cheese, or omit the honey to reduce sweetness.
- Attractive – deep green sprouts and ruby pomegranate seeds make an eye-catching presentation.
- Simple – minimal prep and straightforward roasting deliver impressive results quickly.
Roasted Brussels Sprouts Salad Recipe Ingredients
The main components are Brussels sprouts, pomegranate seeds, and pecans, plus a few pantry staples for the dressing. Ingredient substitutions are noted below.
- Pomegranate seeds – buy pre-seeded containers for convenience or seed a fresh pomegranate if you prefer.
- Honey – the dressing uses 2 teaspoons for balance; omit if you want less sweetness.
The full ingredient list with exact amounts appears in the recipe card below.
Recipe Variations and Modifications
- Candied pecans – try candied pecans for extra crunch and sweetness.
- Add cheese – crumbled goat cheese pairs beautifully with the other flavors.
- Different nuts – walnuts, Marcona or slivered almonds, or pistachios all work well.
How to Make Roasted Brussels Sprouts Salad
The method is quick and forgiving. Roast the sprouts, whisk a simple dressing, then toss everything together.
Step 1: Preheat oven to 375°F. Trim stems and thinly slice the Brussels sprouts into disks.
Step 2: Toss sprouts with olive oil, salt, and pepper. Spread on a sheet pan and roast about 30 minutes, until browned but not burnt.
Step 3: Whisk red wine vinegar, honey, and ground ginger in a small bowl.
Step 4: Pour the dressing over the warm roasted sprouts and toss with pomegranate seeds and toasted pecans. Serve immediately or chill to enjoy cold.
Recipe Tip
When coating the sprouts with olive oil, ensure each piece is well-coated. Using your hands helps the oil and seasonings cling and promotes even caramelization.
How to Serve
This salad pairs beautifully with classic holiday mains and sides. It also works well on a casual weeknight menu alongside roasted meats or grain dishes.
- Main: roasted turkey or herb-roasted turkey breast
- Starch: creamy mashed potatoes
- Stuffing: your favorite stuffing recipe
- Veggie side: this roasted Brussels sprouts salad
- Dessert: nut-based bars or pies complement the flavors well
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. Because the salad is dressed and includes pomegranate seeds, it’s best enjoyed cold straight from the fridge rather than reheated.
Frequently Asked Questions
Yes. The salad is nutrient-dense and naturally fits many dietary preferences, including Paleo and vegetarian when dairy is omitted.
You can roast the sprouts ahead and finish assembly before serving. If you plan to serve it cold, make it in advance and chill; for best warm serving, assemble and serve the same day.
More Favorite Salad Recipes
Winter Salad with Pears and Candied Pecans
Winter Kale Salad with Lemon Cardamom Dressing
Kale Salad with Apples and Butternut Squash
Winter Veggie Coleslaw
If you try this Roasted Brussels Sprouts Salad, please leave a star rating and a comment to share how it turned out.
Roasted Brussels Sprouts & Pomegranate Slaw
Ingredients
For the Brussels Sprouts:
- 16 ounces Brussels sprouts
- 1 tablespoon olive oil
- ¼ teaspoon fine sea salt
- pinch black pepper
For the Dressing:
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- ⅛ teaspoon ground ginger
- ½ cup pomegranate seeds
- ¼ cup chopped pecans
Instructions
- Preheat oven to 375°F.
- Trim stems and thinly slice Brussels sprouts into disks. Toss with olive oil, salt, and pepper, then spread in a single layer on a sheet pan.
- Bake for about 30 minutes, until the edges brown but do not burn.
- Whisk vinegar, honey, and ginger in a small bowl. Toss the warm sprouts with dressing, pomegranate seeds, and toasted pecans. Serve immediately or chill and serve cold.
Recipe Notes
Nutrition
Additional Info
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