Get ready to redefine your relationship with brussels sprouts! Our Roasted Brussels Sprouts Salad is a game-changer. With crispy, caramelized sprouts, juicy pomegranate seeds, pecans, and a burst of tangy vinaigrette, this salad is what’s been missing from your menu!
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Roasted Brussels Sprouts Salad Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Roasted Brussels Sprouts Salad
- Recipe Tip
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- More Favorite Salad Recipes
- Roasted Brussels Sprouts & Pomegranate Slaw Recipe
If you think Brussels sprouts are boring, think again! For this recipe, we take the humble green veggie, roast them to crispy perfection, and then elevate them with a delightful topping of crunchy pecans and vibrant pomegranate seeds. It’s a salad that’s anything but ordinary, and you won’t believe how these simple ingredients can come together to create a holiday celebration-worthy side like no other.
The caramelized crunch of the roasted Brussels sprouts pairs perfectly with the earthy richness of the pecans, while the burst of sweet-tart juiciness from the pomegranate seeds adds a refreshing twist. This is the kind of dish that’s ideal for a casual weeknight dinner or a festive holiday gathering, and we’re here to show you just how easy and delicious it can be to enjoy this often-overlooked veggie in style.
Looking for more holiday-worthy veggie sides? We’ve got you. This roasted asparagus topped with the yummiest cardamom sauce will leave your guests raving, this oven roasted potatoes and carrots dish is the most efficient way to cook two sides at once, and if you’re looking for a good ole classic, you can’t go wrong with oven roasted green beans.
Why You’ll Love This Recipe
- Delicious – between caramelized brussels sprouts, tart pomegranate seeds, nutty, buttery pecans, and the sweet tang of the homemade dressing, the flavors of this salad are out of this world!
- Customizable – don’t like pecans? Swap them for a nut you do like! Want to add cheese? Goat cheese would be an excellent choice. This recipe is totally customizable!
- Beautiful – the bright green from the brussels sprouts and the deep red of the pomegranate seeds makes for the most beautiful dish.
- Easy to make – slicing the brussels sprouts is probably the most difficult part of the entire process and even that is super easy. You’re going to be so impressed at how quickly and simply you pull this stunner of a side together!
Roasted Brussels Sprouts Salad Recipe Ingredients
You’ll need the main ingredients (brussels sprouts, pomegranate seeds, pecans), of course, and then a handful of ingredients for the homemade dressing. I bet you have at least a few of the ingredients for the dressing in your pantry! Find ingredient notes (including substitutions and swaps) below.
- Pomegranate seeds – most stores sell containers of pomegranate seeds, so grab one of those if you want to keep things super convenient. If you want to save a few dollars, though, use our guide on how to cut a pomegranate to de-seed your own!
- Honey – the dressing calls for 2 teaspoons of honey, but feel free to omit that if you don’t want the extra sweetness.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Use candied pecans – swap the regular pecans for candied pecans to add another layer of flavor to the salad.
- Add cheese – crumbled goat cheese would make a lovely addition to this salad.
- Use a different nut – swap the pecans for walnuts, slivered or Marcona almonds, or even pistachios, if you’d like!
How to Make Roasted Brussels Sprouts Salad
As mentioned above, the process is super easy! Follow along below for the full how-to.
Step 1: Preheat the oven to 375°F. Remove the stems of the Brussels sprouts, then thinly slice into disks.
Step 2: Toss the Brussels sprouts with oil, salt, and pepper. Spread them out onto a large sheet pan and bake for 30 minutes, or until they’re starting to brown but not burn.
Step 3: Whisk the vinegar, honey, and ginger in a small bowl.
Step 4: Pour the dressing over the roasted sprouts and toss with pomegranate seeds and toasted pecans. Serve and enjoy!
When tossing the brussels sprouts with olive oil (before roasting them), be sure to coat them really well. Don’t be afraid to get in there with your hands and make sure that every single brussels sprout has olive oil on it! This will really help them to caramelize in the oven.
How to Serve
If you’re enjoying this recipe for Thanksgiving, be sure to enjoy it alongside all of the other Thanksgiving favorites. Here’s my ideal menu, if it’s helpful:
- Main: Oven Roasted Turkey (for a big crowd) OR Garlic Herb Roasted Turkey Breast (for a smaller group)
- Starchy Side: Creamy Mashed Potatoes
- Stuffing: Semi-Homemade Thanksgiving Stuffing
- Veggie Side: this roasted brussels sprouts salad!
- Dessert: Pecan Pie Bars
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To be honest, because the salad is already tossed in dressing and topped with pomegranate seeds, I recommend enjoying leftovers cold.
Frequently Asked Questions
Yes! This recipe is actually considered Paleo, so if you follow a Paleo lifestyle, it’s perfect for you. Otherwise, it’s a healthy delicious side that can be enjoyed by all!
If you want to enjoy the brussels sprouts salad warm, it’s definitely best to enjoy the salad straight out of the oven on the day you make it. If you want to serve it cold (it’s still really delicious that way), you can absolutely make it ahead of time and store it in the fridge!
If you tried this Roasted Brussels Sprouts Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Roasted Brussels Sprouts & Pomegranate Slaw
For the Brussels Sprouts:
- 16 ounces Brussels sprouts
- 1 tablespoon olive oil
- ¼ teaspoon fine sea salt
- pinch of 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
- Preheat oven to 375°F.
- Remove the stems of the brussels sprouts, then thinly slice into disks. Toss them with the olive oil, salt, and pepper, and spread them out onto a large sheet pan.
- Bake the brussels sprouts for 30 minutes, or until they're starting to brown but not burn.
- Whisk the vinegar, honey, and ginger in a small bowl. Pour over the roasted sprouts and toss with pomegranate seeds and toasted pecans. Serve!