Here's the thing about Brussels sprouts: people either love them or swear they hate them. But once you roast them until crispy, toss them with caramelized sweet potatoes, and drizzle on a tangy maple Dijon vinaigrette, you've officially got a salad that turns sprout-haters into sprout-fans.
This Roasted Brussels Sprouts Salad is hearty, colorful, and full of cozy fall flavors. It's great warm out of the oven, works at room temperature, and honestly steals the show on a holiday table. The combo of crispy sprouts, sweet potatoes, juicy pomegranate arils, and salty Parmesan? Totally crave-worthy. If you're into fall salads, you'll also love my Beet and Kale Salad with Goat Cheese and Mandarin.
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The ingredients
For the Salad:
- Brussels sprouts - Trimmed and halved; roasting makes them crispy outside, tender inside.
- Sweet potatoes - Peeled and cubed, adds sweetness and color.
- Olive oil - Helps veggies roast to golden perfection.
- Garlic powder - Light savory kick.
- Salt + pepper - Season simply and let the veggies shine.
- Pomegranate arils - Juicy bursts of tart sweetness.
- Parmesan - Adds a salty, nutty finish.
For the Maple Dijon Vinaigrette:
- Olive oil - Smooth base for the dressing.
- Apple cider vinegar - Tangy bite.
- Maple syrup - Balances the acidity with sweetness.
- Dijon mustard - Helps emulsify and adds depth.
- Salt + pepper - To round out the flavor.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Roasted Brussel Sprout Salad
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss Brussels sprouts and sweet potatoes with olive oil, garlic powder, salt, and pepper. Spread evenly on the sheet.
Roast for 25-30 minutes, stirring halfway, until sweet potatoes are tender and Brussels sprouts are crispy and caramelized.
While veggies roast, whisk together dressing ingredients in a small bowl or jar until smooth. Taste and adjust as needed.
Assemble the salad: add roasted veggies to a large bowl, sprinkle with pomegranate arils and Parmesan, then drizzle with the vinaigrette.
Serve warm or at room temperature.
Tips for Success
- Spread veggies out on the baking sheet, overcrowding leads to steaming, not roasting.
- Don't skimp on the olive oil; it's key for crispy edges.
- Use fresh Parmesan and shave it yourself if possible, the flavor is richer.
- Add pomegranate seeds just before serving so they stay fresh and juicy.
- Taste the vinaigrette and balance, more maple for sweet, more vinegar for tang.
Variations
- Nutty crunch: Toss in toasted pecans or walnuts.
- Greens boost: Serve over arugula or kale for extra freshness.
- Cheese swap: Goat cheese or feta works beautifully instead of Parmesan.
- Fruit twist: Try dried cranberries or fresh apple slices if you don't have pomegranate.
- Vegan version: Skip the cheese or use a plant-based Parmesan alternative.
Serving Ideas
- As a side dish for roast chicken, turkey, or salmon.
- A standout salad for holiday dinners (Thanksgiving, Christmas, or New Year's).
- Served warm as a hearty vegetarian main.
- Packed in meal-prep containers for a cozy lunch.
Storage Tips
If making ahead, roast veggies and prep dressing separately, then assemble before serving.
Store leftovers in an airtight container in the fridge for 2-3 days.
Best served fresh or slightly warm, Brussels sprouts lose crispness when reheated.
FAQ
Can I make this salad ahead of time?
Yes! Roast the veggies and make the dressing up to a day ahead. Store separately, then toss with pomegranate and cheese right before serving.
Do I have to peel the sweet potatoes?
Not at all! The skin adds texture and nutrients. Just scrub well and cube.
Can I serve this cold?
You can, but it shines best warm or at room temp. Cold roasted veggies can feel a little flat.
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Roasted Brussel Sprout Salad
Equipment
- Baking sheet
- Parchment paper (optional, for easier cleanup)
- large mixing bowl
- Small mixing bowl or jar with lid (for dressing)
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Whisk (or fork/jar for shaking vinaigrette)
- Spatula or wooden spoon (for tossing veggies)
- Serving bowl
Ingredients
Salad:
- 1 lb Brussels sprouts trimmed and halved
- 1 lb sweet potatoes peeled and cubed
- 2 tablespoon olive oil
- 2 teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup pomegranate arils
- ¼ cup shaved Parmesan
Maple Dijon Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 2 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400°F. Line baking sheet with parchment.
- Toss Brussels sprouts and sweet potatoes with olive oil, garlic powder, salt, and pepper. Spread evenly.
- Roast 25-30 minutes, stirring halfway, until tender and golden.
- Whisk together vinaigrette ingredients in a small bowl or jar. Adjust to taste.
- Combine roasted veggies, pomegranate arils, and Parmesan in a large bowl. Drizzle with vinaigrette and toss.
- Serve warm or at room temperature.
Notes
- Don't overcrowd the baking sheet - use two if needed.
- Add nuts or seeds for extra crunch.
- Double the dressing if you love extra drizzle.
- Swap pomegranate with dried cranberries when out of season.
Sophie Viau says
Wow, this salad is absolute fall magic on a plate! The way the Brussels sprouts crisp up and the sweet potatoes caramelize? Chef’s kiss. The tangy maple-Dijon vinaigrette pulls it all together beautifully. I especially love the burst of pomegranate and the salty parmesan finish. It’s cozy enough to feel like a holiday side, but fresh enough to serve anytime.