Roasted Brussels Sprouts Salad with Pomegranate Seeds

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We’re adding one more veggie side dish to your Thanksgiving table today… a Roasted Brussels Sprouts Salad with a Balsamic Vinaigrette and fresh pomegranate arils!! Trust me… you can thank me later! This is such a great twist on the traditional brussels sprouts side for Thanksgiving.

A grey shallow bowl with roasted brussels sprouts salad topped with pomegranate seeds, with a gold spoon on its side, pomegranate quarters and plates next to it.


 

Why I Love This Recipe

Seeing as how Thanksgiving is just around the corner, I’d say most of us are fairly prepped when it comes to the big day. We’ve got the turkey and gravy on lock down, perhaps a green salad of some sorts, a few cocktails and an assortment of sides. If you ask me, or anyone in my family, you can never have enough of the side dishes. In fact, those are the best parts of the meal!

A close up shot of roasted brussels sprouts salad topped with pomegranate seeds.

If you loved the classic Brussels sprouts recipe I posted a few weeks back, then you’re going to LOVE this one. It’s a Roasted Brussels Sprouts Salad that is doused with a light balsamic garlic vinaigrette and tons of POM POMS Fresh Pomegranate Arils. If you’ve never seen POM POMS in the stores… open your eyes! They are a game changer. Fresh pomegranate seeds that are ready to elevate any meal. Just look at this one for example… bursts of ruby red POM POMS make it so much more festive and add an extra oomph to the dish. These have the perfect sweet flavor, especially when mixed with the acidity of the balsamic vin and adults and kids alike will be fully obsessed. You can add them to any veggie side dish this time of year really…. Roasted acorn squash YES, quartered pumpkin ABSOLUTELY, sweet potatoes WHY NOT! Or just toss them into every single salad you make this time of the year. They are guaranteed to spruce up any recipe. And… talk about a time saver. You don’t need to spend the time taking the arils out of the pomegranates because it’s already been done for you!! Let’s get into it!!

Ingredients & Substitutions

Mise-en-place of all the ingredients to make roasted brussels sprouts salad with pomegranate seeds.
  • Brussels Sprouts trimmed and halved
  • Olive Oil
  • Kosher Salt
  • Black Pepper freshly cracked
  • Red Pepper Flakes
  • POM POMS Fresh Pomegranate Arils
  • Balsamic Vinegar
  • Garlic chopped

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

How to Make Roasted Brussels Sprouts Salad

A baking sheet pan lined with parchment paper with halved raw brussels sprouts laid out, coated in oil, salt, pepper and red pepper flakes.

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.

A baking sheet pan lined with parchment paper with halved roasted brussels sprouts.

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.

A small glass mixing bowl with a mix of olive oil, balsamic vinegar, garlic, salt and pepper.

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

A small glass mixing bowl with roasted brussels sprouts added to the dressing.

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

A glass mixing bowl with roasted brussels sprouts salad topped with pomegranate seeds.

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.

A close up shot of POM POMS box of pomegranate seeds placed on a counter full of pomegranate seeds and pomegranate quarters.

Tips & Tricks

It's quite convenient to buy the arils on their own. You can prepare this salad so quickly! They're also such a great snack!

A grey shallow bowl with roasted brussels sprouts salad topped with pomegranate seeds, with a gold spoon on its side, pomegranate quarters, plates and a box of POM POMS full of pomegranate seeds next to it.

FAQs

What else can I add pomegranate seeds to?

Pomegranate seeds are a great addition to salads, hummus and dips, bowls, and are also delicious to eat them as is!!

How to store trimmed and prepped brussels sprouts?

You can trim and prep brussels sprouts a day or two in advance to make Thanksgiving day easier. Make sure you pat them dry, and store them in an airtight container.

Similar Recipes

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!

Roasted Brussels Sprouts Salad

Author: Gaby Dalkin
5 from 12 votes
A Roasted Brussels Sprouts Salad with fresh Pomegranate seeds and a balsamic vinaigrette - it's the perfect fall / winter side dish!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Mediterranean
Servings 6 people

Ingredients
  

For the Brussels Sprouts

  • 2 pounds

    Brussels sprouts,

    trimmed and halved
  • 2 tablespoons olive oil
  • kosher salt and freshly cracked black pepper
  • ½ teaspoon red pepper flakes
  • 1 cup

    POM POMS Fresh Pomegranate Arils

For the vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic chopped
  • kosher salt and freshly cracked black pepper to taste

Instructions
 

  • 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. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.
  • Remove from the oven and set aside.
  • In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper until well combined. Add the roasted Brussels sprouts to the vinaigrette and top with the POM POMS. Toss to combine and serve immediately.

Notes

It's quite convenient to buy the arils  on their own. You can prepare this salad so quickly!

Nutrition Information

Calories: 197kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 56mg | Potassium: 666mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1190IU | Vitamin C: 132mg | Calcium: 70mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop styling by Stephanie Hanes // Recipe by What’s Gaby Cooking

11 Comments

  1. 5 stars
    This was so easy and delicious! The vinaigrette on these brussels sprouts hits just right and I love the crunchy pops of pomegranate. Yum!

  2. 5 stars
    I can’t believe it took me so long to finally make this recipe, but it blew my expectations out of the water! Love Brussels, but would never have thought of pairing them with poms—such an incredible combo! Was a total hit at the party I went to, this is going into our weekly dinner rotations, because it was so easy, too!

  3. This was easy to make, so flavorful and disappeared quickly from our table - I’ll be making this one regularly! Thank you for another amazing recipe 🙂

  4. I can hardly wait to try these recipes. I was thinking of adding crispy crumbled bacon. Thank you for sharing. Merci beaucoup & Joyeux Noël!

  5. Hi Gaby!
    Looks amazing per usual! Do you think this would still be good to serve at room temp? Looking for a side I can prepare in advance..
    Thank you!

  6. First, I love your blog! You have some amazing recipes. Also wondering about how many pomegranates I would need to get a cup of arils. I live in Portugal, can get fresh pomegranates fairly easily, but haven’t found the arils available separately. Pomegranates intimidate me a little bit—-how do I know they’re ripe and that the arils will be good (can they even be bad?). So many questions. Thanks Gaby!

    1. I'd say about 2 whole pomegranates would do the trick no problem!! And you'll want to look for pomegranates that are heavy, that's always a good sign! And the arils will be ruby ruby red when you open them

  7. 5 stars
    This looks almost too pretty to eat!! Those Pom Poms are putting this dish over the top - do I have to wait for Thanksgiving? I think not!

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