Roasted Brussels Sprouts Salad with Pomegranate

If you are looking for the easiest holiday side that feels both fresh and totally cozy, this Roasted Brussels Sprouts Salad is it. Crispy sprouts, a bright vinaigrette, and juicy pops of pomegranate make every bite perfection.This is such a great twist on the traditional brussels sprouts side for Thanksgiving.

 

Why I Love This Recipe

I live for a warm salad situation, especially when it brings big flavor with almost no effort. And seeing as how Thanksgiving is just around the corner, I’d say most of us are already prepped for the big day. We have the turkey and gravy on lock down, plus a green salad, a few cocktails, and an assortment of sides. If you ask me, or anyone in my family, you can never have enough side dishes. They are hands down the best part of the meal.

That is exactly why this Roasted Brussels Sprouts Salad earns a spot on the table. Roasting the sprouts gives you those golden crunchy edges we all obsess over, and tossing them in a simple balsamic vinaigrette keeps things bright and tangy. The pomegranate arils add a juicy pop in every bite, which makes this feel festive without being fussy. It is the kind of side that works for Thanksgiving or any night you want something healthy, hearty, and absolutely delicious.

Ingredients

Substitutions

🧀 Cheese Options

• Parmesan — classic sharp and salty note.
• Feta or goat cheese — adds creamy tang and contrast.
• Pecorino Romano — a little funkier and saltier than Parm.
• Shaved manchego — for a nutty, Spanish twist.

🥓 Crunch + Texture Add-Ins

• Toasted almonds, pecans, or walnuts — all add warmth and crunch.
• Pumpkin seeds (pepitas) — nut-free and extra toasty.
• Crispy prosciutto or bacon — for smoky richness.
• Roasted chickpeas or lentils — for protein and crunch.

🍋 Dressing Variation

• Lemon vinaigrette — bright and zippy.
• Balsamic glaze — sweet, tangy, and perfect for fall.
• Maple Dijon — cozy, balanced, and amazing with Brussels sprouts.
• Apple cider vinaigrette — a go-to for autumn salads.
• Tahini dressing — for a creamy, nutty spin.

🍎 Fruit + Extras

• Dried cranberries or cherries — for sweetness and color.
• Pomegranate seeds — juicy pops of tartness.
• Apples or pears — add freshness and crunch.
• Avocado slices — for creaminess that ties it all together.

*For a full list of ingredients and instructions please see recipe card below.

How to Make Roasted Brussels Sprouts Salad

Step 1: Pre-heat oven to 425 degrees F. Place the halved Brussels Sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes.

Step 2: Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.

Step 3: In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper until well combined.

Step 4: Add the roasted Brussels sprouts to the vinaigrette, and toss to combine.

Step 5: Top with the POM POMS. Toss to combine and serve immediately.

How to Store Roasted Brussels Sprouts Salad

To store, just cool them and transfer them to an airtight glass container. You can refrigerate them for 3-4 days. You can let it come to room temperate to eat or heat them on the stove or microwave them till warmed through.

How to Freeze Roasted Brussels Sprouts Salad

You can freeze roasted brussels sprouts for months. When its time to eat, thaw in the fridge overnight, and heat on the stove, microwave or oven till warmed through! I would recommend against freezing the pomegranate.

10 Tips + Tricks for the Best Roasted Brussels Sprouts Salad

• Halve the sprouts (or quarter the big ones). Even sizes roast evenly. This gives you crispy edges and tender centers… the dream combo.
• Dry the sprouts really well. Moisture = steaming. Dry sprouts = caramelized, golden goodness. A quick pat with a towel goes a long way.
• Roast at a high heat. Crank that oven so the sprouts actually char. The darker edges give the salad big flavor and balance the fresh components.
• Don’t overcrowd the pan. Give the sprouts space so they roast instead of wilt. If they’re touching, spread them out or use two sheet pans. Totally worth it.
• Let them roast undisturbed at first. Resist the urge to stir too early. Let one side get nice and crispy before flipping. Patience pays off here.
• Season generously. Salt brings out the sprouts’ sweetness and keeps the salad from tasting flat. Add pepper, chili flakes, or garlic powder if you’re in the mood.
• Balance warm + cold. Adding the warm sprouts to cool components (greens, cheese, nuts, dressing) gives you the most interesting texture. It’s what makes this salad feel special.
• Dress the salad while the sprouts are warm. Warm veggies soak up vinaigrette better, making everything taste brighter and more flavorful.
• Add a crunchy topper. Toasted nuts, seeds, or breadcrumbs give the whole salad personality and texture. Don’t skip the crunch it’s the best part.
• Finish with something bright. A squeeze of citrus or a sprinkle of fresh herbs wakes up the whole bowl and keeps the salad feeling fresh, not heavy.

FAQs

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today