Roasted Brussels Sprouts, Pomegranate and Walnut Salad

Crispy roasted brussels sprouts mixed with toasted chopped walnuts, sweet pomegranate seeds, drizzled with a light lemon Dijon vinaigrette. Crispy roasted Brussels sprouts mixed with toasted chopped walnuts, sweet pomegranate seeds, drizzled with a light lemon Dijon vinaigrette.

It’s always funny when certain foods are a kid’s worst nightmare, and then as we get older they become a favourite food. Though I have to admit, I was one of those kids who loved all of the adult veggies like beets and collard greens. Recently, I have enjoyed creating more interesting ways to enjoy brussels sprouts then simply steamed and buttered.

Crispy roasted Brussels sprouts mixed with toasted chopped walnuts, sweet pomegranate seeds, drizzled with a light lemon Dijon vinaigrette.

If you’ve never had crispy Roasted Brussels Sprouts drenched in a sweet and vinegary dressing –  you are in for a treat! I have taken this dish up a notch and add some festive flare with some toasted walnuts for crunch and fresh pomegranates seeds for a burst of sweetness and colour. This salad just looks like Christmas in a bowl, and it’s a great side dish to accompany your main dinner or to take to a potluck party!

Crispy roasted Brussels sprouts mixed with toasted chopped walnuts, sweet pomegranate seeds, drizzled with a light lemon Dijon vinaigrette.

Be sure to share a photo on social media if you make this recipe, and tag me @urhealthnut #healthnuteats so that I can see your creations! 

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And as always, you can watch the full recipe video over on YouTube!

 

Recipe

Roasted Brussels Sprouts, Pomegranate and Walnut Salad

Crispy roasted Brussels sprouts mixed with toasted chopped walnuts, sweet pomegranate seeds, drizzled with a light lemon Dijon vinaigrette.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins

Ingredients:

  • 6 cups brussel sprouts
  • 1/2 cup pomegranate seeds
  • 1/2 cup raw walnuts if using toasted them just skip the step in the directions
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Lemon Dijon Vinaigrette Dressing

  • 1 lemon juiced
  • 1/3 cup olive oil
  • 2 tbsp grainy dijon mustard
  • 2 tbsp raw honey
  • 1 garlic clove minced
  • pinch of sea salt & black pepper to taste

Instructions:

  • Preheat oven to 400 F.
  • Wash and cut brussel sprouts either in half or quarters depending on how big they are. You want them roughly all the same size.
  • Transfer to a large bowl and drizzle in olive oil, sea salt and pepper and toss until coated.
  • Transfer to a cookie sheet lined with parchment paper and roast in the oven for 35 min until crispy, tossing half way through.
  • To roast walnuts simply place walnuts on a cookie sheet lined with parchment paper and roast in the oven for 10 min, tossing half way through. Keep a close eye on them as they can burn quite quickly.

Dressing

  • In a bowl mix together all ingredients and transfer to a jar with a lid and shake well to emulsify everything together.

Notes

You can store the dressing in an airtight container in the fridge for 3-5 days.

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  1. Crispy roasted Brussel sprouts are one of my absolute FAVORITE side dishes, but I can also have a couple more servings as an entree as well! I usually enjoy them with a balsamic reduction. The combination is incredible!