This Pomegranate & Roasted Brussels Sprouts Salad is a fresh and colorful dish that’s full of flavor and texture. The crispy roasted Brussels sprouts have a nice caramelized edge, and the juicy pomegranate seeds add a sweet, tart pop in every bite. It’s a wonderful mix of crunchy and juicy that feels light but satisfying.
I love making this salad when I want something healthy but a little different from the usual greens. Roasting the Brussels sprouts brings out their natural sweetness and makes them tender without losing their crisp, which pairs perfectly with the bright, ruby-red pomegranate seeds. I usually toss it with a simple vinaigrette that ties everything together without overpowering the fresh ingredients.
This salad is great on its own or as a side dish next to grilled chicken or fish. I find it especially tasty during fall and winter when Brussels sprouts are in season, and the pomegranate makes the salad feel a little festive. I enjoy serving it at family dinners because it’s easy to make but looks so pretty on the plate, always sparking compliments and happy smiles around the table.
Key Ingredients & Substitutions
Brussels Sprouts: Fresh sprouts give this salad its hearty texture and nutty flavor when roasted. If you can’t find Brussels sprouts, try baby broccoli or green beans for a similar crunch and roast well.
Pomegranate Seeds: These add a juicy, tart burst and beautiful color. If pomegranate isn’t available, dried cranberries or fresh red grapes can offer a similar sweet-tart contrast.
Feta Cheese: Feta brings a creamy, salty note. For dairy-free or vegan options, try crumbled tofu or a nut-based cheese alternative.
Olive Oil & Balsamic Vinegar or Lemon Juice: Olive oil helps roast the sprouts and brings richness. Balsamic or lemon adds bright acidity in the dressing. You can swap lemon for lime, and try apple cider vinegar if you prefer a different tang.
How Do You Get Brussels Sprouts Perfectly Roasted with a Crispy Edge?
Roasting Brussels sprouts to a crisp, caramelized finish makes all the difference. Here’s my simple approach:
- Trim and halve the sprouts evenly for uniform cooking.
- Toss with olive oil, salt, and pepper to coat every piece—it helps them crisp up well.
- Arrange cut-side down on the baking sheet so the flat side roasts beautifully.
- Roast at a high temperature (around 400°F/200°C) for about 20-25 minutes.
- Shake or stir once halfway through to ensure even browning without sogginess.
- Watch closely at the end to avoid burning; look for golden-brown, crispy edges.
This technique brings out a sweet, nutty flavor and crunchy texture that contrasts nicely with the juicy pomegranate seeds in the salad.
Equipment You’ll Need
- Baking sheet – I like it because it helps the Brussels sprouts roast evenly and get crispy.
- Large mixing bowl – makes tossing the Brussels sprouts with oil, salt, and pepper easy.
- Small bowl – perfect for whisking the dressing ingredients together.
- Measuring spoons and cups – keeps the ingredients just right.
- Knife & cutting board – for trimming and halving the Brussels sprouts.
Flavor Variations & Add-Ins
- Switch feta for goat cheese or Parmesan for creamier or sharper flavor.
- Add roasted nuts like walnuts or pecans for extra crunch.
- Mix in cooked quinoa or farro to make it a filling main dish.
- Top with fresh herbs like basil or chives to add a different fresh flavor.
Pomegranate & Roasted Brussels Sprouts Salad
Ingredients You’ll Need:
Main Salad Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup pomegranate seeds (arils)
- ¼ cup crumbled feta cheese (optional)
- 2 tbsp chopped fresh parsley or mint
Dressing:
- 1 tbsp balsamic vinegar or lemon juice
- 1 tsp honey or maple syrup (optional for a touch of sweetness)
How Much Time Will You Need?
This recipe takes about 30 minutes in total. It includes 5 minutes to prepare the Brussels sprouts and dressing, 20-25 minutes to roast the sprouts, plus a few minutes to toss and serve. It’s a quick and simple dish that adds bright flavors to your table in no time!
Step-by-Step Instructions:
1. Prepare and Roast the Brussels Sprouts:
Preheat your oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until they are evenly coated. Spread them out cut-side down on a baking sheet in a single layer. Roast for 20-25 minutes, shaking the pan once halfway through, until the edges are caramelized and the sprouts are tender.
2. Mix the Salad Ingredients:
Once roasted, let the Brussels sprouts cool slightly. Then, in a large serving bowl, combine them with pomegranate seeds, crumbled feta cheese (if using), and the chopped fresh herbs.
3. Make and Add the Dressing:
In a small bowl, whisk together the balsamic vinegar or lemon juice with the honey or maple syrup if you want a touch of sweetness. Drizzle this dressing over the salad and gently toss everything together. Taste and add extra salt or pepper if needed.
4. Serve and Enjoy:
Serve this salad warm or at room temperature. It’s a colorful, healthy side dish that pairs wonderfully with many meals or can be enjoyed on its own as a light lunch.
Can I Use Frozen Brussels Sprouts for This Salad?
Yes, you can use frozen Brussels sprouts! Just thaw them completely and pat dry before roasting to avoid excess moisture. Roasting time might be slightly shorter since they’re pre-cooked.
How Do I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The pomegranate seeds might lose a bit of their crunch, so consider adding fresh seeds when ready to serve again.
Can I Make This Salad Ahead of Time?
Absolutely! Roast the Brussels sprouts and make the dressing in advance. Keep the pomegranate seeds and feta separate until serving to keep them fresh and vibrant.
What Can I Substitute for Feta Cheese?
If you want to skip feta, try goat cheese for a creamy tang or toasted nuts like walnuts for extra texture and flavor. Vegan cheese options work well too!