If you’re anything like me and love a salad that’s bursting with flavor and a bit of a crunch, then this Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe is a total game-changer. I absolutely love how the caramelized edges of the Brussels sprouts pair with the juicy, tart pop of pomegranate arils. It’s fresh, festive, and surprisingly easy to pull together—perfect for a quick weeknight dinner or to impress guests at your next get-together. Keep reading, and I’ll take you through everything you need to make this fan-freaking-tastic salad happen in your kitchen.
Why You’ll Love This Recipe
- Flavor Explosion: The perfect balance of smoky, sweet, and tangy keeps your taste buds dancing with every bite.
- Easy & Quick: You can have this salad on the table in just over half an hour, making it ideal for busy days.
- Healthy Ingredients: Packed with fiber, vitamins, and antioxidants, this salad feels as good as it tastes.
- Versatile & Crowd-Pleasing: Whether as a side dish or on its own, it’s bound to be a hit with family and friends.
Ingredients You’ll Need
The magic behind this Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe lies in its simple, fresh ingredients that complement each other beautifully. Choosing the right Brussels sprouts and fresh pomegranate arils makes all the difference here, so I’ll share some tips to help you shop smarter.
- Brussels Sprouts: Go for fresh, firm sprouts with bright green leaves—avoid any yellow or wilted ones for the best flavor and texture.
- Olive Oil: Use a good-quality, extra virgin olive oil for roasting and vinaigrette to bring out rich, fruity notes.
- Kosher Salt & Freshly Cracked Black Pepper: Freshly cracked pepper enhances the salad’s flavor far more than pre-ground versions—I promise it’s worth the extra step.
- Red Pepper Flakes: Adds a subtle kick without overpowering the natural sweetness of the vegetables.
- POM POMS Fresh Pomegranate Arils: If you don’t have fresh pomegranate arils on hand, try frozen ones—just thaw before using to keep their juicy pop.
- Balsamic Vinegar: I love a slightly aged balsamic for the vinaigrette; it brings a smooth, sweet acidity that ties the salad together.
- Garlic: Freshly minced garlic adds that savory depth and a touch of heat to the dressing.
Variations
Over time, I’ve played around with this Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe to suit different moods and occasions. Feel free to customize it however suits your taste and pantry!
- Add Toasted Nuts: My family goes crazy for the crunch and warmth walnuts or pecans bring when toasted and sprinkled on top.
- Swap Dressings: I sometimes replace balsamic vinegar with apple cider vinegar or even a citrusy lemon vinaigrette for a brighter twist.
- Include Cheese: Crumbled feta or goat cheese elevates the creaminess and balances the tartness beautifully, perfect if you want something a bit more indulgent.
- Make It Vegan-Friendly: Stick to olive oil and vinegar dressings, and skip any cheese for an easy vegan version that’s still packed with flavor.
How to Make Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe
Step 1: Roast the Brussels Sprouts to Crispy Perfection
Start by preheating your oven to 425°F. I recommend tossing the halved Brussels sprouts on a parchment-lined baking sheet—it not only makes cleanup easier but helps them roast evenly. Drizzle with olive oil and sprinkle with kosher salt, freshly cracked pepper, and just a pinch of red pepper flakes to add a gentle warmth. Roast for about 25-30 minutes, shaking the pan once or twice halfway through to help those edges get golden and crispy without burning. You’ll know it’s perfect when the sprouts have a lovely caramelized color and a tender inside.
Step 2: Whip Up the Tangy Balsamic Vinaigrette
While the Brussels sprouts are roasting, combine olive oil, balsamic vinegar, and freshly chopped garlic in a large bowl. Whisk these together with a pinch of kosher salt and cracked black pepper until the dressing is smooth and well blended. This simple vinaigrette is magic—it adds a bright and punchy contrast that brings out the natural sweetness in the sprouts. I found that mincing the garlic finely really helps infuse the oil without overpowering the salad with raw garlic sharpness.
Step 3: Combine Everything and Add the Pomegranate Pop
Once your Brussels sprouts come out of the oven, let them cool just for a minute, then toss them into the bowl with your vinaigrette. The warm sprouts soak up the dressing nicely, creating layers of flavor. Top everything with the fresh pomegranate arils—and here’s where the fun happens! These little ruby jewels burst with a sweet-tart juice that perfectly accents the roasted bitterness. Give the salad one gentle toss so you don’t bruise those delicate arils, and serve immediately to enjoy the full spectrum of textures and flavors.
Pro Tips for Making Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe
- Don’t Overcrowd the Pan: Give the Brussels sprouts enough space on the baking sheet so they roast instead of steam—this helps them crisp up beautifully.
- Room Temperature Ingredients: Using room-temp olive oil and balsamic helps the vinaigrette emulsify better and meld with the warm sprouts.
- Freshness Matters: I learned the hard way that fresh pomegranate arils make all the difference—the frozen ones can sometimes be a bit dull in flavor.
- Serve Immediately: The salad’s best eaten fresh to enjoy the contrast between crispy sprouts and juicy arils—if left too long, it can get soggy.
How to Serve Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe
Garnishes
I typically garnish this salad with a few extra pomegranate arils on top just before serving to amp up that beautiful jewel-like look. Sometimes I’ll sprinkle on some toasted pine nuts or shaved Parmesan for an added layer of crunch and creaminess. Trust me, it makes the salad feel extra special.
Side Dishes
This salad pairs wonderfully with roasted chicken or grilled fish for a hearty dinner. I often serve it alongside quinoa or wild rice bowls when I’m aiming for a lighter meal without sacrificing flavor. It’s a versatile companion to so many mains.
Creative Ways to Present
For holiday dinners, I like to present this salad in a shallow white bowl to really make the colors pop. Serving it on a platter garnished with fresh herbs like parsley or mint adds a festive touch. If you’re hosting brunch, toss the salad into cups or jars for easy, individual servings that guests love.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store the salad in an airtight container in the fridge for up to 2 days. The Brussels sprouts hold up well, but to keep the pomegranate arils fresh and juicy, I recommend adding them just before serving again.
Freezing
I don’t usually freeze this salad because the texture of roasted Brussels sprouts and pomegranate arils changes quite a bit. If you want to prep components ahead, roast the Brussels sprouts and freeze them separately, then thaw and dress fresh when ready to eat.
Reheating
Reheat leftover roasted Brussels sprouts gently in a skillet over medium heat to bring back some crispness. Avoid the microwave if you want to keep that texture alive. Dress again with vinaigrette if needed and toss in fresh pomegranate arils to revive the salad’s bright flavor.
FAQs
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Can I use frozen Brussels sprouts for this Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe?
You can use frozen Brussels sprouts in a pinch, but they tend to be softer and less crispy when roasted. If you do, make sure to dry them thoroughly before roasting to help them crisp up as much as possible. Fresh Brussels sprouts will give you the best texture and flavor.
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How do I remove pomegranate arils easily?
One trick I learned is to cut the pomegranate in half and tap the back with a wooden spoon over a bowl to release the arils. Doing this underwater helps reduce mess and prevents staining. Be gentle to avoid breaking the seeds.
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Can I make this salad ahead of time?
You can roast the Brussels sprouts and prepare the vinaigrette a day ahead, but wait to toss everything together and add the pomegranate arils just before serving to keep the salad fresh and crisp.
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What can I substitute if I don’t have pomegranate arils?
Fresh cranberries, ruby red grapefruit segments, or even diced apples can provide a similar burst of freshness and color, though none quite replicate the unique sweet-tart pop of pomegranate arils.
Final Thoughts
This Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe has become one of my absolute favorites because it’s a celebration of flavors and textures in every bite. I love serving it when friends come over since it sparks so many compliments and requests for the recipe. I hope you enjoy making it as much as I do—it’s one of those dishes that feels special yet effortlessly simple, perfect for both busy nights and more leisurely occasions. Give it a try, and I promise it’ll earn a spot on your regular rotation, too!
Print
Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and flavorful Roasted Brussels Sprouts Salad featuring crispy roasted Brussels sprouts tossed in a tangy balsamic vinaigrette, accented with fresh pomegranate arils for a burst of sweetness and color. This easy-to-make salad is perfect as a healthy side dish or light lunch.
Ingredients
Brussels Sprouts
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper, to taste
- ½ teaspoon red pepper flakes
- 1 cup POM POMS Fresh Pomegranate Arils
Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, chopped
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 425 degrees F (220 degrees C) to get it ready for roasting the Brussels sprouts.
- Prepare Brussels sprouts: Place the halved Brussels sprouts evenly on a parchment-lined baking sheet. Drizzle with 2 tablespoons of olive oil, then season generously with kosher salt, freshly cracked black pepper, and ½ teaspoon of red pepper flakes for a bit of heat.
- Roast the Brussels sprouts: Transfer the baking sheet to the preheated oven and roast for 25-30 minutes, stirring halfway through if desired, until the sprouts are tender and crispy on the edges.
- Make the vinaigrette: While the Brussels sprouts roast, whisk together 3 tablespoons of olive oil, 2 tablespoons balsamic vinegar, chopped garlic, and salt and pepper to taste in a large bowl until emulsified.
- Toss and serve: Remove the roasted Brussels sprouts from the oven and transfer them to the bowl with the vinaigrette. Add the fresh pomegranate arils and gently toss to combine all flavors. Serve immediately to enjoy the crisp texture and vibrant taste.
Notes
- For extra crispiness, ensure Brussels sprouts are spaced out on the baking sheet without overcrowding.
- If you prefer less heat, reduce or omit the red pepper flakes.
- Use fresh pomegranate arils for added texture and natural sweetness; frozen or jarred arils can be substitutes if fresh are unavailable.
- This salad is best served immediately to maintain the crisp texture of the sprouts.
- Leftovers can be refrigerated, but roasted sprouts will lose much of their crispiness.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
