Roasted Brussel Sprout Salad
This Roasted Brussels Sprouts Salad combines caramelized sprouts, sweet potatoes, juicy pomegranate, and a maple Dijon vinaigrette for a colorful fall side.
Servings: 4
Calories: 404kcal
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.
Nutrition
Calories: 404kcal | Carbohydrates: 45g | Protein: 9g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 4mg | Sodium: 426mg | Potassium: 928mg | Fiber: 9g | Sugar: 16g | Vitamin A: 16994IU | Vitamin C: 101mg | Calcium: 172mg | Iron: 3mg
