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Roasted Brussels Sprouts Salad with Pomegranate Arils

Flavorful Roasted Brussels Sprouts Salad with Pomegranate Arils

This Roasted Brussels Sprouts Salad with Pomegranate Arils is a vibrant and healthy dish perfect for any occasion, featuring caramelized sprouts and a tangy vinaigrette.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: salads
Cuisine: American
Calories: 200

Ingredients
  

For the Salad
  • 1 pound Brussels Sprouts Fresh and vibrant.
  • 3 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper Freshly cracked.
  • ¼ teaspoon Red Pepper Flakes Optional.
  • 2 tablespoons Balsamic Vinegar
  • 2 cloves Garlic Minced.
  • 1 cup Pomegranate Arils
  • ½ cup Toasted Nuts Optional, walnuts or pecans.
  • ¼ cup Parmesan Cheese Optional.
For the Dressing
  • ¼ cup Extra Olive Oil
  • 1 clove Additional Garlic Minced.

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Trim the ends of the Brussels sprouts and slice them in half. Arrange cut-side down on a baking sheet.
  3. Drizzle with olive oil and sprinkle with salt, black pepper, and optional red pepper flakes. Toss to coat evenly.
  4. Roast the Brussels sprouts for 25-30 minutes, stirring halfway through.
  5. In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper for the dressing.
  6. Add warm Brussels sprouts to the bowl with the dressing and toss to coat.
  7. Scatter pomegranate arils on top and give a light toss.
  8. Serve the salad warm or at room temperature.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 18gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 120mgCalcium: 60mgIron: 1mg

Notes

For best flavor absorption, toss warm roasted sprouts with the vinaigrette. Store leftovers without pomegranate arils for freshness.

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